I have heard of beer can chicken, but have never tried it. Luckily, on St. Patrick's Day, I finally got to taste a Guinness Chicken that was expertly barbequed by Marc. The chicken sat on the open and full beer can for about an hour as it roasted in the grill. It soaked up the beer while the heat and smokiness of the grill cooked the hen from the outside. When dinner was served we all relished every bite. Normally, I don't eat chicken skin, but I ate ever morsel of the crackily herbed skin and the tender meat of the beer can chicken, yum!
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JT finished the beer, right?
I have to let you know that I make a MEAN beer can chicken! I actually just use coke, but it comes out about the same. Anyway, it always comes out really tender and delicious. If you want to bump it up a notch, pull up the skin slightly and put some of your herb, dry rub, or whatever you're using, under the skin. Then spray with either spray olive oil, or a spray garlic butter. Let it sit an hour or so to really soak through. Oh man it's good! also all over in the cavity too if you didn't already do that.
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