Big Bud's Beer Can Chicken
Guy Fieri certainly wasn't the first to come up with beer can chicken, but it's a dish that has his name written all over it. Guy Fieri Food has plenty of recipes that involve raiding the bar, cocktail-inspired fare like his awesome Bloody Mary Steak and quite a few that involve cracking open a cold one.
Big Bud's Beer Can Chicken is Fieri's version of beer can chicken, named for his preferred brew for this recipe, all-American Budweiser. The bird is rubbed with a spiced (but not very spicy) blend of oregano, ginger, onion and garlic powder, paprika, and sage, and then set atop a can of Bud popped with a few cloves of garlic. The chicken is placed vertically in the pan and draped with slices of bacon. Since the cooking happens upright, the grease from the bacon drips down the chicken during the cooking, basting it with all of its salty smokiness.
If you've never attempted beer can chicken at home and find yourself with a few cans of Bud hanging around this fridge, this recipe is a great place to start. The bubbling can of garlicky beer steams the bird from within while the spice-rubbed, bacon-coated exterior crisps from the outside, leaving you with a super juicy whole chicken with crackly, spice-burnished skin.
As always with our Cook the Book feature, we have five (5) copies of Guy Fieri Food to give away this week.
Big Bud's Beer Can Chicken
About This Recipe
|Active time:||10 minutes|
|Total time:||1 hour 10 minutes|
- One 2- to 3- pound chicken, organic and free-range if you can
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon ground sage
- 1 teaspoon fine sea salt
- 1 tablespoon freshly ground black pepper
- One 12-ounce can beer
- 2 garlic cloves, smashed
- 1/2 pound bacon (7 to 9 slices)
Preheat the oven to 450°F. Rinse the chicken with cold water and pat dry with paper towels.
Combine the oregano, garlic and onion powders, paprika, ginger, sage, salt, and pepper in a small bowl. Rub half of the spice mix inside the cavity of the chicken. Gently separate the skin from the chicken breast and rub the rest of the mixture onto the meat, under the skin.
Open the beer and pour out about 1/2 cup. Drop the garlic into the can. Place the chicken cavity over the beer can and set the chicken, can side down, in large oven-safe skillet. Place 2 or 3 bacon slices in the top neck cavity of the chicken and drape the remaining 5 or 6 bacon slices around the outside of the chicken.
Roast the chicken for 10 minutes. Lower the temperature to 325°F and roast for 1 hour or until the internal temperature in the thickest part of the thigh registers 165°F on an instant-read thermometer.
Let rest for 5 to 10 minutes. Remove bacon and serve the chicken whole, shredded, or cut into portions.