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Buffalo Beer-Can Chicken
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Prep Time:
15 minutes
Total Time:
1 hour 50 minutes
Spicy Buffalo beer-can chicken for a tender, flavorful twist.
Ingredients:
  • 1 whole roasting chicken (3 1/2 to 4 lb)
  • 4 tablespoons cold butter, cut into tablespoons
  • 3 green onions, thinly sliced, white and green parts separated
  • 1/4 cup vegetable oil
  • 2 tablespoons Montreal chicken grill seasoning
  • 1 can (12 oz) beer
  • 1/4 cup Buffalo wing sauce
  • Additional Buffalo wing sauce, ranch dressing and crumbled blue cheese, as desired
Instructions:
  • Prepare grill for indirect heat. Take out and discard neck and giblets from chicken cavity. Use paper towels to dry the chicken. Gently lift the skin on the top of the breast. Spread butter and green onion whites evenly under the skin of the breast without removing it.
  • Combine vegetable oil and grill seasoning in a small bowl. Rub the mixture all over the outside of the chicken. Open a can of beer and create additional openings in the top with a can opener. Pour out 2/3 cup of beer, and set aside for later use.
  • Place a half-full can of beer in an ungreased shallow aluminum grill pan of your choice. Gently position the chicken cavity over the can, ensuring that the chicken is balanced in the pan.
  • Grill the chicken over medium heat until fully cooked, about 1 to 1 1/4 hours. Check for doneness by testing if the legs move easily and the temperature in the thickest part of the thigh reaches 165°F. Next, brush the chicken with 1/4 cup of Buffalo wing sauce and grill for an additional 5 to 8 minutes until the skin is crispy.
  • Using tongs and a flat metal spatula, delicately transfer the chicken and can from the grill pan to a clean cutting board or serving platter. Set aside the pan and drippings to cool before disposing of them. Allow the chicken to rest for 5 to 10 minutes. Remove the can by twisting it gently, then discard it. Serve the carved chicken with the green onion greens and other remaining ingredients.
  • For baking the chicken, preheat the oven to 375°F with the rack in the lowest position. Place the prepared chicken upright on a can in a lightly greased 8-inch square (2-quart) baking dish. Bake for 1 to 1 hour 15 minutes until the chicken is fully cooked. Check for doneness by twisting the legs or using a meat thermometer to ensure the thigh reaches 165°F. Next, brush the chicken with 1/4 cup of Buffalo wing sauce and bake for an additional 5 to 8 minutes until the skin is crispy. Allow the chicken to rest for 5 to 10 minutes, then remove the can by twisting and discard it. Serve the carved chicken with green onion greens and any remaining sauce.

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