This is a recipe that will impress your friends & family for a summer BBQ, feed your fishing buddies, and provide you lunch for the next day on the water.
Tell em it took 2 hours of cooking! Which it does, but an hour and 45 minutes of the recipe is in the oven.
Prep Time – 15 minutes!
Cook Time – 1 hour and 45 minutes
- 1 can Fat Tire Beer (https://www.newbelgium.com/ beer/fat-tire/ - make sure to have some extras on hand to serve later)
- 1 chicken, 4 to 6 pounds
- 1 1/2 cups of brown sugar
- 2 Tablespoons smoked paprika
- 2 stems fresh rosemary
- 8 stems fresh thyme
- 1 Tablespoon fresh ground pepper
- 1 Tablespoon pink Himalayan salt
- 3 Tablespoons olive oil, mayo or bacon grease....or all 3...you just need oil
- peppers: 2-3 jalapeños or 1 habaneros, or 1 serranos if you like it hot!
- vegetable of your choice: Brussels sprouts, asparagus, broccoli, potatoes and other hard veggies
- First, grab your completely thawed chicken and put it in a large bowl or baking dish. You’re going to need something to roll your chicken in with the oils and spices.
- Cover your bird in all the oils listed above. Let the chicken absorb the oil while you are preparing your spices.
- Take a knife and chop the Rosemary and Thyme into small pieces.
- If you are going to add this spice mix to a dry ingredients blender, there is no need to do this, it will do the work.
- In a blender or small bowl, add brown sugar, paprika, and other spices, mix evenly or blend.
- Rub the spices on the oil-covered chicken.
- place your spice mix into the chicken cavity. Make sure you add some between the skin and breast.
- Cover the bottom of your cast iron skillet with a small layer of beer, you need this to steam the vegetables.
- Take the remaining beer, and place the can in the chicken
- Place the chicken in the pan with legs touching the bottom of the pan.
- If you do not have a beer can chicken stand, you can take a fork and pierce the breast of the chicken, which creates a kickstand, so it does not fall over while cooking.
Veggie time! What you did with your chicken is the same thing you will do with your vegetables.
- Add oil, & spice to the Lodge Cast Iron Skillet
- After your veggies are seasoned and in the skillet, remove some of your hot peppers. You are going to stuff them into the cavity of the chicken, and the steam from the beer when cooking will infuse a spicy flavor.
Now you are ready to cook!
- Set your oven to 375° or your grill to low or medium-low heat
- add your beer can chicken to your heat source and cook until internal temp reaches 165°
- If you like your veggies to still have a bit of crunch to them, take them out of the pan after 25 minutes
- If you like your veggies softer, leave them to cook for about 45 minutes.
- Veggies still cooking after 45 minutes will cook down in the drippings from the chicken. They will be pretty carmelized, which is excellent as well.
- Keep checking your chicken every 20 minutes after an hour until you get the desired amount of caramelization from the sugar or crispiness from the skin.
- After you reach your point of perfection, and you have made sure the temperature reached at least 165°, remove your chicken from heat and let stand for 5 minutes.