Recipes

Beer Can Chicken with Mushrooms, Potatoes and Onions

Beer Can Chicken
28 April 2016
Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

Grilled beer can chicken is a favorite amongst many grilling enthusiasts. It yields beautifully browned, crispy skin and tender, juicy meat. Our Hopped-up Chicken Rub is a simple blend of hop salt, lemon pepper and turbinado sugar - the perfect mix of sweet and salty. We’ve taken this classic one step further by roasting the chicken in a skillet over potatoes, onions and mushrooms. The drippings from the bird collect in the skillet, adding incredible flavor to the veggies.

Servings

4

Ingredients

    • Hopped-up Chicken Rub
      • 1 tablespoon hop salt (we use Rogue Rations Hop Salt)
      • 1 tablespoon lemon pepper blend
      • 1 tablespoon turbinado sugar
    • 1 whole fryer chicken, 3-4 pounds
    • Extra virgin olive oil
    • 1 red onion
    • 8 Baby Bella mushrooms, quartered
    • 24 marble potatoes, variety of colors, cut in half
    • 2 cloves garlic, peeled and smashed
    • 1 12-ounce can of beer
    • 1/4 cup water

    • Also needed:

Instructions

Prepare the grill for indirect roasting at 400°F. See detailed instructions below for setting up a Kalamazoo Hybrid Fire Grill.

Combine the ingredients for the Hopped-up Chicken Rub in a small bowl.

Rinse the chicken inside and out and pat dry. Brush with olive oil and season liberally with roughly 2/3 of the Hopped-up Chicken Rub.

Cut the top off the red onion and remove the papery outer layers. Cut the onion into eight wedges, leaving a portion of the root end of the onion at the end of each wedge. This will hold the layers together. This is a favorite prepping technique at Kalamazoo for roasting onions on the grill.

Toss the onions, potatoes and mushrooms with olive oil and season with the remaining Hopped-up Chicken Rub.

Empty half the contents of the beer, so that the can is half full. Stand the beer can in the center of the skillet (we recommend using a beer can chicken rack in the skillet). Place the chicken cavity over the can (legs down, wings up), and position the legs in a forward position. Arrange the potatoes, onions and mushrooms in the skillet around the chicken and pour in the water.

Place the skillet in the indirect zone of the grill and close the hood. Roast for 45 minutes to an hour, rotating the skillet once or twice for even cooking. Remove the skillet from the grill when an instant-read meat thermometer registers 165°F in the chicken’s thigh.

Method for cooking on a Kalamazoo Hybrid Fire Grill

Flip up the warming rack to make room for the upright chicken. You will be cooking with a gas fire.

Preheat the grill with all of the main burners on HIGH, the ignition burner set to MEDIUM and the hood closed until the hood thermometer reaches 500°F, about 10 minutes. The top vents can be fully closed.

Turn all but the far left main burners OFF, leaving the ignition burner set to MEDIUM. Wait for the temperature reading on the hood thermometer to settle down to 400°F and stabilize.

Place the chicken on the right side of the grill, near the leftmost grill grate, but not on it. This is the indirect zone closest to the heat.

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