Beer Can Chicken and Corn on the Cob

Our little chicken fresh out of the grill. Adorable

I have scene/heard of beer can chicken and everything that I have heard about it was how good it was. I was a little sceptical, but thought it was worth a try. Let me tell you one thing about the chicken, besides how cute it looked sitting up, it was not hard and very good. The meat was juicy and it had nice flavor to it. The recipe that I used was from Guy Fieri (Food Network), but I made a few changes to the recipe. First, I cooked it on the grill instead of the oven. I had the grill on medium heat (375ish) and cooked it until it was 165 (about 1.5 hours). The other thing that I did not do was the bacon and the chicken was pretty good without it.
The girls loved it! We had a friend over, so a total of 7 people for dinner, and out of a 4.5 lb chicken, there is only a small handful left. Sarah kept on shoveling it in. All of the pictures have the girls eating corn on the cob, but trust me, the chicken was a hit too.
Enjoy!

Grade: A+ (And for those of you that notice the grades, I am a tough grader!)

Ingredients
1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer
1/2 pound bacon
Directions
Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.

Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.

Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.





My "School-Wife" was over for dinner.

Anna looks like she drank the other half of the beer!

Emily clapping for herself between bites.

Lucy digging into the corn like a harmonica.

Sarah before she discovered the chicken.