When I think of beer can chicken the image that comes to mind is a bunch of red necks in cut-off shorts drinking beers and standing around the BBQ. While it may not sound classy, shoving a beer can up the backside of a chicken is actually a great way to cook a bird. It keeps the inside moist and juicy while allowing the skin to get nice and crispy.
A few tips to ensure you get the best out of this recipe:
- Pat down the chicken with paper towels before applying the dry rub. Removing any excess moisture you can will help the skin to get nice and crispy.
- Make sure your beer can is only half full - which leaves one half for you to drink beforehand!
- Be careful when removing the beer can after cooking, not only will it be hot but the juices trapped inside the chicken can also come spilling out.
I know there is a lot of controversy over whether this method actually works or not, but every time I have tried it my chicken comes out perfect. And it just looks cool! The proof is in the pudding as they say...
Beer Can Chicken
July 26, 2019
: 4
: 1 hr 10 min
: 1 hr
: 2 hr 10 min
: Easy
Ingredients
- 1 (4lb) Whole Chicken
- 1 Can Beer (Lager or IPA)
- Salt
- Pepper
- Onion Powder
- Dry Mustard (Coleman's is my favourite)
- Paprika
- Oregano
- Garlic Powder
- Brown Sugar
- Cayenne Pepper
- Olive Oil
Directions
- Step 1 Combine all dry ingredients together and set aside
- Step 2 Ensure your chicken skin is dry by patting it down with paper towels to extract any excess moisture
- Step 3 Rub your spice mix all over the chicken, then drizzle with olive oil
- Step 4 Here's the fun bit - drink half of your beer!!!
- Step 5 Slide the chicken onto the beer can, feet down so it can rest unaided
- Step 6 Place the chicken on indirect heat on a pre-heated grill (you are aiming for around 350 F). Cook for 45 min - 1 hour, depending on the size of your chicken. You know it is done when a thermometer inserted into the thigh reads 165 F).
- Step 7 Remove chicken from its beer stand and enjoy!
