For the past couple of years, beer can chicken made on the grill has been all the rage. When I first learned about this unusual cooking method, it made me wonder how many cans of beer inspired the inventor.

In this method, a whole chicken is perched on a grill atop a partially filled can of beer. As the beer heats, it steams the inside of the chicken, producing a moist, flavorful novelty meal, according to enthusiasts.

Evidently, more than a few chickens toppled off the grill. Someone invented and marketed a beer can chicken stand. I just saw a pile of the stands the other day at a clearance sale.

As I received questions about the safety of beer can chicken, I consulted materials from the U.S. Department of Agriculture and the Food and Drug Administration. Scientists from both agencies had their concerns.

Some experts warned that beer cans are not designed to be used as cooking utensils. The inks used on the outside of the cans have not been tested for their safety when coming in contact with food. The beer cans could be toxic or carcinogenic when heated, they warned.

Other experts expressed concern that the chicken may not be fully cooked using this method. Some also were concerned with the danger of steam burns or boiling liquid when the chicken is removed from the grill.

The chicken could be especially “hazardous” if an unopened can of beer were placed inside a chicken while on a grill. In fact, you may be searching for your chicken in the next county if you forget to open the can before grilling.

Are there any solutions to the safety issues? Consider using a tall can of vegetables; remove the paper label and contents, then add whatever liquid you like. Or, try a tube cake pan without a removable bottom. Perch the chicken end down over the tube and place the desired liquid in the bottom of the pan and grill.

Regardless of cooking method, use a food thermometer to check doneness. Whole poultry should reach 180 degrees in the thickest part, and chicken breasts should reach 170 degrees.

Along with grilling outdoors, some people have taken outdoor flower pots into the kitchen. They have baked bread or cake or served “dirt desserts” (crumbled cookies on top of pudding) in them.

While some clay containers are designed for food use, terra cotta flower pots from the garden center are not safe cooking containers. The clay used to make them is not “food grade” or meant to be in direct contact with food. The clay may contain heavy metals, such as lead, and other materials not safe for human consumption.

You can serve food in these decorative containers if you carefully line them with food- grade material, such as aluminum foil. Better yet, line them with a smaller container from your kitchen cupboard.

Here’s a tasty recipe for grilled chicken with a marinade containing beer. You won’t need the beer can or a special stand to make it.

Zesty Beer Marinade for Chicken

1 c. zesty light Italian dressing
1/4 c. beer (or lemon-lime soda)
1/4 c. Balsamic vinegar (use only this type)
1 1/2 tsp. minced garlic
1 tsp. lemon pepper seasoning
2 pounds boneless, skinless chicken breasts

Thoroughly mix the first five ingredients in a glass bowl. Place the chicken pieces in a sealable plastic bag or in a glass pan or bowl and coat all the pieces with the mixture. Marinate for three to four hours in the refrigerator. Grill to an internal temperature of 170 degrees, using a food thermometer to check doneness. Discard remaining marinade.

Makes eight servings. Each serving has 172 calories, 2 grams (g) of carbohydrate, 5 g of fat and 318 milligrams of sodium.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Rich Mattern, (701) 231-6136, richard.mattern@ndsu.nodak.edu

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