Beer can chicken is a fun and delicious way to grill a whole chicken that results in juicy meat, crispy skin, and a smoky flavor. The secret? Cooking the chicken upright on a half-full can of beer, which steams the inside while the grill crisps the outside. If you’ve never tried it before, here’s a friendly, easy-to-follow guide on how to cook beer can chicken on the grill.
What You’ll Need
– 1 whole chicken (about 4-5 pounds)
– 1 can of beer (12 oz; any kind you like)
– Olive oil
– Your favorite dry rub or seasoning mix (paprika, garlic powder, onion powder, salt, pepper, cayenne pepper optional)
– BBQ sauce (optional)
– A grill (charcoal or gas)
– Meat thermometer
– Paper towels
Step 1: Prepare Your Chicken
Start by removing any giblets from inside the chicken cavity and pat the chicken dry with paper towels. Dry skin is key to crispy, flavorful chicken skin on the grill. Rub the entire chicken, inside and out, with olive oil to help the seasoning stick and promote browning. Then, generously coat the chicken with your dry rub, making sure to get some under the skin as well for maximum flavor.
Step 2: Prepare the Beer Can
Open your beer can and pour out (or enjoy!) about half of the beer. To help steam escape and flavor circulate, poke a few extra holes in the top of the can with a can opener. This step helps the beer steam the chicken evenly from the inside while it cooks.
Step 3: Mount the Chicken on the Beer Can
Carefully slide the chicken over the beer can, positioning the can inside the cavity so the chicken stands upright. Use the chicken’s legs to form a tripod for stability. If you have a beer can chicken holder, use it; if not, balance carefully on the grill.
Step 4: Set Up Your Grill for Indirect Cooking
Preheat your grill to medium heat, aiming for about 325°F to 375°F. For a charcoal grill, push the coals to the sides; for a gas grill, turn off one burner and keep the others on medium. Place a drip pan under the chicken to catch drippings and keep your grill clean.
Step 5: Grill the Chicken
Place the chicken standing upright on the grill over indirect heat. Close the lid and let it cook for about 1 hour and 15 minutes to 1 hour and 30 minutes. Rotate the chicken every 20 minutes for even cooking if you like, but mostly just let it do its thing. Use a meat thermometer to check the internal temperature in the thickest part of the thigh (without touching bone). When it reaches 165°F, it’s done.
Step 6: Optional – Add BBQ Sauce and Crisp the Skin
If you love BBQ sauce, brush it on during the last 10-15 minutes of cooking and turn up the heat slightly to caramelize the sauce and crisp the skin. This step is optional but adds a tangy, sticky finish to your chicken.
Step 7: Rest and Serve
Carefully remove the chicken from the grill using heat-resistant gloves, and let it rest for 10 minutes. Be cautious removing the beer can as it will be hot and may have some hot steam inside. After resting, gently wiggle the chicken off the can, carve, and serve.
Tips for the Best Beer Can Chicken
– Dry the skin thoroughly before seasoning to get crispy skin.
– Use indirect heat to avoid burning the chicken.
– Don’t rush the cooking time; low and slow ensures juicy meat.
– Use a meat thermometer to ensure food safety and perfect doneness.
– Experiment with different beers or even other liquids like soda or juice if you prefer.
– Consider a vertical roaster if you want to avoid the beer can but keep the upright cooking style.
Beer can chicken is a crowd-pleaser that’s surprisingly easy to master. The combination of beer steam and smoky grill heat delivers juicy meat with crispy skin every time. Fire up your grill, grab a cold one, and enjoy the ultimate summer BBQ treat!
Juicy, tender, and packed with flavor-beer can chicken is a must-try for any grill enthusiast.