I know, I know, this isn’t technically “Beer Can” chicken, since I used Snapple, but the concept is the same! In fact, beer really isn’t necessary to make “Beer Can Chicken”, using other soda’s, or water infused with herbs, or tea, can add a nice subtle flavour to your chicken, so feel free to experiment! For this recipe, we switch it up a bit, using lemon ice tea, and a ton of fresh herbs for some fresh summer flavours.

Prep Time: 10 minutes
Cook Time: 60 minutes
Serves: 4

Beer Can Chicken

Ingredients:
1 whole chicken
1 can of beer or soda
7-9 sprigs of thyme
1 handful of parsley + more for garnish
1 handful lemon balm
1 handful of chives + more for garnish
Zest of 1 lemon
6 cloves of garlic (chopped)
Salt & pepper
1 Tbsp olive oil

Directions:

1. Take chicken out of fridge about an hour before grilling.
2. Once chicken has been out for an hour, turn barbecue on to high heat.
3. While your barbecue is preheating, begin preparing the herb rub.
4. In a mortar and pestle, add thyme leaves from 5-7 sprigs, parsley, lemon balm, chives, lemon zest, 4 cloves of chopped garlic, a couple pinches of coarse salt, and a few pinches of freshly ground pepper.
5. Grind with pestle until herbs begin to combine, then add olive oil, continuing to grind until herbs have broken down into a paste.
6. Add additional herbs to taste.
7. Rub your chicken with salt and pepper, then rub with herb mixture.
8. Drink half of your can of beer/soda, then place a couple sprigs of thyme into it, along with two cloves of mashed garlic into the can.
9. Place the chicken onto the can, on a barbecue safe baking tray, then place on the barbecue off heat. In my case, I ran the two side burners of my barbecue on medium-high heat, and placed the chicken in the middle of the barbecue with the middle burner turned off.
10. Barbecue until chicken breast reaches 165°F and thigh registers 180°F. The chicken will take about 15 minutes per pound.
11. Once chicken has finished, get someone to hold the can with tongs, and using oven gloves, pull the chicken off the can.
12. Allow to rest 10-15 minutes.
13. While chicken is resting, chop up a handful of fresh parsley and chives, combining and sprinkling over the chicken. Grate more lemon zest over the chicken.
14. Slice, serve and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!  Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.