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Beer Can Chicken

Beer can chicken involves seasoning a whole bird, inserting a can of beer into its cavity, and grilling it upright. The process yields a crispy-skinned, juicy, smoky chicken with tender meat, thanks to the steaming effect of the beer and careful heat management. The final result is a visually striking dish with crackling skin and moist interior.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: Barbecue
Calories: 650
Ingredients Equipment Method

Ingredients
  

  • 1 whole chicken about 4-5 pounds, skin tight and plump
  • 1 can lager or pale ale or non-alcoholic beer or soda
  • 2 tablespoons salt heavy on seasoning
  • 1 teaspoon cracked black pepper adjust to taste
  • 1 teaspoon garlic powder for added aroma
  • 1 teaspoon paprika adds color and flavor
  • 1 teaspoon thyme optional, for fragrance
  • 2 tablespoons olive oil or melted butter
  • Optional to taste lemon wedges, garlic cloves, herbs for cavity aromatics

Equipment

  • Grill
  • Tongs

Method
 

  1. Pat the chicken dry with paper towels and place it on a clean surface.
  2. Mix salt, pepper, garlic powder, paprika, and thyme in a small bowl to create the seasoning blend.
  3. Rub the chicken all over with olive oil, then generously massage the spice mixture into the skin and inside the cavity.
  4. If desired, insert lemon wedges, garlic cloves, or herbs into the chicken cavity for extra flavor.
  5. Open the beer can and pour out a small amount to prevent overflow; then, place the can upright on a sturdy surface.
  6. Lower the chicken onto the beer can, carefully balancing it so the bird stands upright with the can firmly inside the cavity.
  7. Preheat your grill to medium heat, around 350°F, and oil the grates to prevent sticking.
  8. Place the chicken upright on the grill, balancing securely over indirect heat, and close the lid.
  9. Grill the chicken for about 1 hour and 15 minutes, periodically checking for flare-ups and adjusting the heat as needed to maintain steady temperature.
  10. Use tongs to carefully remove the chicken from the grill once the skin is crispy and golden, and the internal temperature reaches 165°F in the thigh.
  11. Let the chicken rest for 10 minutes, then carefully remove the can and carve the bird to serve.