I have been wanting to try Beer Can chicken for a long time now. I always hear how wonderful it is. How moist the meat is. How crispy the skin is, but I didn’t try making it myself until just a couple weeks ago. And then on Monday, I made it again using a simple blend of dill, salt and pepper to coat the skin resulting in this perfectly moist, perfectly crispy Dill Beer Can Chicken.
Guys, it is everything that I ever heard it was. The meat is so tender and moist. And the skin… oh my gahh the skin
Seriously, if someone packed and sold crispy chicken skin chips I would be all over it. Who needs potato chips?!
The skin of this chicken would make a great addition to the chicken skin chips line. Cooking it on the grill it gets that perfectly crisp, golden color that I love. And the salt/dill/pepper rub makes it salty and flavorful. Really, it’s chicken skin perfection.
The meat is pretty nice too though. I don’t know about you but the bummer for me when roasting chicken is that the breast is always so so dry. Not so with this. The beer (to which I added a few dill sprigs and garlic) adds just the right amount of moisture to the chicken as it cooks.
And guys, it is beyond easy. Turn on the grill for indirect heat. Rub the chicken with a little olive oil and spices. Place half of a 16 ounce can of beer (drink the other half! I did :) ) with a little dill and garlic into the cavity of the chicken. Place the chicken on the part of the grill that is not on. Cover and cook. And in about 1 to 1 1/2 hours you will have one of the most succulent bites of chicken you have ever had.