Chef Tomasz Wosiak made Beer Can Chicken from the menu at Luke Bryan's downtown restaurant and bar, Luke's 32 Bridge, which is located at 301 Broadway, Nashville, TN 37201. For more information, visit www.lukes32bridge.com or call (740) 341-6205.
Beer Can Chicken
One 2.5 to 3 lb whole chicken (farm raised)
1 Tbsp vegetable oil
4 Tbsp Kosher salt
1 tsp black pepper
3 Tbsp Jason Aldean’s BBQ Rub (can be purchased at Jason Aldean’s gift shop and online soon!)
4 cans 12 oz local craft beer
Remove neck and giblets from chicken and discard. Rinse chicken inside and out.
In properly sized container, pour 3 cans local beer and 2 Tbsp Kosher salt. Place whole chicken in container and marinate for 24 hours (marinade can be used up to two times before replacing).
Take chicken from marinade, let stand for 1 to 2 minutes, and rub chicken lightly with vegetable oil. Then, rub inside and out with remainder of salt, pepper and Jason Aldean’s dry rub. Set aside.
Open remaining beer can and pour out or drink 4 oz of liquid. Place beer can on solid surface. Grabbing a chicken leg in each hand, plunk the chicken cavity over the beer can. Transfer the chicken-on-a-can to a cookie sheet tray and place in center of the convection oven, balancing it on its two legs and the can like a tripod.
Cook the chicken at 350 degrees in the oven with the fan on high for 45 to 50 minutes or until internal temperature reaches 165 degrees. Remove from the oven and let rest for 10 minutes before carving.
Serve with creamy mashed potatoes and green beans.
