The Ultimate Summer Beer Can Chicken Recipe
Take your beer can chicken recipe to the Coors Edge with our spin on this cool, fun and simple summer dinner.
Our goal here at Quarter to Five is ensure you have the coolest, most fun, and memorable summer ever–and that includes in the kitchen. Here’s our recipe for a delicious beer can chicken featuring Coors Edge.
• ⅓ cup brown sugar
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 2 teaspoons dry mustard
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ (12 fluid ounce) can beer
• 1 (3 pound) whole chicken
Fire up that outdoor grill by preheating it to a medium-high heat (375 degrees). Then, mix in the: brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a bowl for your seasoning. Then place the half-full can of Coors Edge in the middle of your plate.
Pat dry and place your prepared chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle over 1 teaspoon of your seasoning mix into the top cavity of the chicken and rub the rest of the seasoning mix over the entire chicken.
Let your chicken stand on the can on the preheated grill, close the lid and barbeque until fully cooked for about 1 hour 15 minutes. (To ensure its cooked place an instant-read thermometer inserted into the thickest part of the thigh, and it should read 180 degrees F, or 82 degrees celsius for us Canadians.
Remove your chicken from the grill and discard the Coors Edge can. Let your chicken rest for about 10 minutes so you don’t lose any of that flavour and then dig in!