Diebold's Dirty Beer Can Chicken

If you're ears don't perk up when you hear Beer and Chicken we may not be able to hang out.  That’s almost my idea of heaven. I mean chicken? Sure. Beer? Give me that. Together with a dirty rub seasoning? That’s absolute heaven. We have all tasted different versions of this dish somewhere in our life but buckle your seatbelts because this one dirty recipe is going to take you on a ride of a lifetime. No kidding!

So, let’s get down to business. It is cooked pretty much the same as any other beer can chicken but what makes it different is the spice rub. We use Diebold’s Dirty Dust as a spice rub and trust me once you taste this, there is no going back. 

“Another spice rub? Give me a break.” 

I know you’re probably thinking this but this one tastes like heaven and plus point? It is an all-natural seasoning that does not contain any:

  • GMOs
  • Chemical additives
  • Toxic pesticides
  • Synthetic anti-caking agents
  • Or any other harmful ingredients

So, let us get to the recipe.

Ingredients

  1. 1 (3 to 4-pound) whole chicken
  2. 2 tablespoons extra virgin olive oil or butter
  3. 1 (12-ounce) can of beer, opened and half-full (You can replace it with nonalcoholic beverages, white wine, or sodas too according to your preference)
  4. Diebold’s Dirty Dust, almost two tablespoons
  5. 1 tablespoon kosher or sea salt
  6. Thyme/rosemary (optional)

Let's Start Cooking! :

  1. To start the process, preheat the grill to about 375 degrees F (190 degrees C). 
  2. Now rinse chicken and get rid of giblets and neck from chicken; drain and pat dry.
  3. Now is the time to GET DIRTY, rub the chicken with Diebold’s Dirty Dust all over along with salt and butter or olive oil.
  4. Now treat yourself and drink half a can of beer and place the other half upright. You can add a twig of thyme or rosemary in the can but that’s totally optional.
  5. Fit the beer can upright in the chicken’s juicy bottom. You can also use a specialized beer can chicken holders to keep it upright.
  6. Place the chicken along with the can inside, directly on the grill. Now close the grill and forget about the chicken for at least an hour.
  7. Check the chicken if it is no longer pink at the bone and its juices run clear. An instant-read thermometer should read 180 degrees F (82 degrees C) if inserted into the thigh, near the bone.
  8. Carefully remove the chicken from the grill as the beer is boiling hot at this point.
  9. Remove the can and wrap the chicken in aluminum foil, and let it rest for 10 minutes before slicing.
  10. BOOM! The juiciest, dirtiest, and yummiest beer can chicken is ready to devour!

Bon Appetit!  - MMM... That's Dirty

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