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Kent Rollins Beer Can Chicken
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Beer Can Chicken - Cowboy Kent Rollins

Prep Time 1 hour
Total Time 2 hours

Ingredients

  • 3 tablespoons Kent’s Mesquite Seasoning see substitution
  • ½ tablespoon chile powder
  • ½ tablespoon coarse ground pepper
  • 1 tablespoon ground mustard
  • 1 tablespoon garlic powder
  • 1 large whole chicken
  • Olive oil
  • 1 12 oz can room temperature beer
  • 1/3 cup of chipotle peppers in adobo sauce
  • ½ cup pitted wild plums or ¾ cup plum jelly
  • 1 tablespoon Worcestershire sauce
  • ⅓ cup light brown sugar
  • 3 sprigs fresh rosemary or 1 tablespoon dried
  • 4 whole cloves
  • ½ tablespoon dried thyme leaves
  • 2 garlic cloves minced
  • 1 stick butter melted

Instructions

  • In a small mixing bowl, combine the Mesquite Seasoning, chile powder, pepper, mustard and garlic powder.
  • Remove the chicken from the package and remove any of the insides, if needed. Pat the chicken dry with paper towels. Generously rub the chicken with olive oil.
  • With a can opener, remove the top portion of the beer can and pour half the beer out. Add the rosemary, thyme and garlic to the beer can.
  • Place the bird on a sheet pan and generously season the chicken with the seasoning mixture. Place the chicken over the beer can in the cavity so the chicken is standing upright. Place the bird in the fridge for at least 1 hour.
  • Meanwhile, to a blender add the chipotle peppers, wild plums, Worcestershire sauce and brown sugar. Blend well. Taste the mixture and add more sweetness of chipotles for spice, as needed. Cover and place in the fridge for at least 1 hour.
  • Clean oil and preheat the grill to 350 degrees F. I use a blend of mesquite apple and eucalyptus woods for this recipe.
  • Place the chicken on the indirect side of the grill. Cook for 1 hour.
  • After the 1 hour, generously baste the chicken with the melted butter every 15 minutes for about 1 more hour or until the internal temperature of the chicken is 150 degrees F.
  • Generously brush the plum sauce on the chicken and cooking until the internal temperature reaches 165 to 170 degrees F. Brush a couple more times with the plum sauce as it cooks. Remove from the grill and remove the can from the chicken. Tent with tinfoil and let rest for 10- to 15 minutes before serving.

Notes

Kent's Mesquite Seasoning available at KentRollins.com
For substitution use your favorite all purpose seasoning or a mixture of smoked paprika, ancho chile powder and salt and pepper.