How can you go wrong cooking with beer? It’s easy and delicious. You’ll love the crispy skin.
- 1 4 lb. Moody’s whole chicken
- 2 T canola oil
- 2 T kosher salt
- 1 t freshly ground black pepper
- 3 T Moody’s JustRite Seasoning or another favorite
- 1 can of beer
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Remove neck and giblets from chicken and reserve for another use.
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Clip the winglets off.
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Rinse chicken inside and out and pat dry with paper towels.
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Rub chicken lightly with oil then rub inside and out with salt, pepper and JustRite Seasoning. Set aside.
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Now the difficult part: open beer can and take several gulps (make sure they are big gulps–you want the beer can half full).
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Put the beer can on a solid surface and place the chicken (cavity) over the can (I use a cast iron skillet regardless of cooking method–grill or oven, it provides more stability).
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Transfer the chicken to the grill or oven (if oven, at 350°F).
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On the grill, cook the chicken over medium-high indirect heat (no burners under the chicken) with the cover down for 1 ¼ hours or until the internal temperature registers 165°F in the thigh area or until the juices run clear when pricked. Applies also to the oven.
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Remove bird from oven or grill and let rest for 10 minutes before carving.
