- 1 (4-pound) whole chicken
- 1 can Summer Honey Wheat beer
- Orange Rind
- 5 Cloves
- 1 cup of lemon juice
- ¼ cup of honey
- 2 tbsp of Dijon Mustard
- 2 tbsp salt
This is a fun recipe. And also one of, if not the best whole roasted chicken I’ve made AND had (that includes you, Zuni chicken). The idea came from the summer grilling direction. The beer can chicken recipe is very easy, and very delicious. The only trick is you need to keep an eye on the chicken during the first 10-15 min so it doesn’t fall, or catch fire.
The method of cooking, and combination of aromatic spices produces an incredibly moist, and delicious chicken. The Belgian White is perfect for this recipe because of the subtle spices and hint of citrus. Just writing about this is making my mouth water! Try this recipe this summer!!
Rinse chicken inside and out, and pat dry with paper towels. Combine lemon juice, honey, mustard and salt. Coat chicken in this mixture, save reserve.
Drink half the can of Blue Moon Summer Wheat (don’t waste it!). Place beer can on a solid surface. Place cloves, and orange rind inside beer can, with an additional dab of honey. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 75 min or until the internal temperature registers 165* in the breast area. Remove from grill and let rest for 10 minutes before carving.
With additional liquids, combine in a small sauce pan on the grill. Add some cloves and a dash of orange juice to make a nice dipping sauce for your chicken!