Beer Can Chicken!

I've heard great things about beer can chicken, and have been wanting to try it for a while. However, our grill does not have a removable top rack, so there is no way that a chicken could fit standing upright inside our grill. I had just resigned myself to the fact that I would never be able to see for myself how a can of beer could transform a plain old chicken into a culinary delight, when in swooped Guy Fieri to rescue me from this tragedy. I was lazy on Sunday, and clearing out a bunch of things on my DVR (I record WAY too many Food Network shows), when I came across an episode of Guy's Big Bite featuring "Big Bud's Beer Can Chicken". A beer can chicken in the oven! Finally, a way for me to conduct this curious culinary experiment!

Let me tell you, this was THE best chicken I have EVER had. The spice rub from this recipe is amazing, just the right amount of kick (I was doubtful when I looked at all the spiced mixed together, but I can't say enough about how perfect it was). The meat was tender and juicy. This will definitely be a regular item in our house, my husband said he could eat it everyday. Rotisserie chickens no longer have a place in our home.

Try this, you will NOT be disappointed!

Big Bud's Beer Can Chicken
Source: Food Network

Ingredients:

• 1 (2 to 3-pound) whole chicken
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 1 teaspoon dried sage
• 1 teaspoon sea salt
• 1 tablespoon freshly ground black pepper
• 2 cloves garlic, smashed
• 1 (12-ounce) can beer
• 1/2 pound bacon

Directions:

• Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
• Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently lift the skin up from chicken and rub mixture into meat of chicken, under the skin.
• Open beer can and pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity.
• Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.
• Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer (my chicken was almost 5 pounds and cooked for about an hour and forty minutes).