To celebrate, this past weekend I dusted off my grill and broke out all of my favorite sunshiny foods. Corn on the cob, potato salad, and of course Hard Cider Can Chicken aka Cider Butt Chicken. Famously known as Beer Can ( or Butt) Chicken.
As you can expect I took the popular method for grilling a whole chicken and substituted the beer for craft cider. It really can not get any easier. You remove the giblets and junk, drink 1/4 a can of your favorite cider or beer, stuff said cider or beer in the chicken, stuff fresh herbs in the opposite end, rub it down in butter (this is beginning to sound kinky), salt it all around, toss it on the grill, and boom Hard Cider Can Chicken.
How can something so delicious.... look so incredibly wrong?
Hard Cider Can Chicken
- 1 small roasting chicken
- 1 can of Craft Cider ( You can use your favorite brand, I like Harpoon)
- Handful of fresh thyme springs
- 1/4 cup room temperature butter
- 1 tbs sea salt
- 1/4 tsp freshly ground pepper
- 1 tbs of your favorite poultry seasoning
- Preheat grill to medium heat.
- Remove giblets from the chicken, rinse and pat dry.
- Drink 1/4 of your hard cider, stuff the can in the chicken cavity. (Legs should point down when stood up)
- Stuff, the opposite end with fresh thyme.
- Rub the outside of the chicken with butter, salt and pepper it evenly.
- Coat with your favorite poultry seasoning.
- Place chicken standing up in a small oven/grill safe dish.
- Grill for about 1 hour, or until the internal temperature reaches 165 degrees in the breast.