So in my ongoing quest to find as many different ways to make beer can chicken as possible, I present to you: Greek Yogurt Marinated Beer Can Chicken.
1 whole chicken
1 cup Greek yogurt
1 tsp each: salt, pepper, oregano
1 tbsp: olive oil, lemon juice
1. Combine all marinade ingredients and stir.
2. Remove chicken neck and giblets, rinse the chicken inside and out, and pat dry with paper towels.
3. Coat chicken with marinade, cover and refrigerate overnight.
4. Fill your chimney starter with charcoal and light. Soak some wood chunks or chips.
5. While your coals are getting hot, drink half a can of beer (soda is fine too).
6. Set up your grill for indirect cooking, with the coals and wood chunks in a ring along the outer edge of the grill, with the drip pan in the center.
7. Remove chicken from marinade, and wipe off excess. Shove can with remaining beer into the cavity of the chicken, and place on the grill above the drip pan. Use the legs and the can to form a tripod to hold the chicken upright.
(Oh yes, that's right. Mrs. Grill That got me a beer can chicken holder for Christmas. It is awesome. You should get one too: Sur La Table Chicken Roaster (Google Affiliate Ad). Product placement!
8. Place the lid on the grill. Smoke, covered, for approximately one hour and fifteen minutes. The chicken is ready with the temperature reaches 165 degrees in the breast and 180 degrees in the thigh. Juices should run clear and skin will be nice and crispy.
9. Let chicken rest at least 10-15 minutes before carving.
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