Description
An impressive and juicy beer-can chicken with crispy skin, perfect for backyard barbecues.
Ingredients
- 1 whole chicken (about 4 pounds)
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (12-ounce) can beer (lager or ale recommended), opened and poured about half full
Instructions
- Preheat the grill to medium-high (about 375–400°F / 190–200°C). For gas grills, turn off one or two burners for indirect heat. For charcoal, bank coals to one side.
- Rinse the chicken inside and out, then pat it dry with paper towels.
- Stir together olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper to make a paste.
- Rub the paste all over the chicken, working some under the skin where possible.
- Open the beer can and pour out about half the beer; set the can on a flat surface.
- Lower the chicken cavity over the beer can so the can sits inside the cavity and the chicken stands upright.
- Place the chicken-on-can on the indirect heat zone of the grill and close the lid.
- Grill for 1 to 1.5 hours, checking the temperature at about 50–55 minutes.
- Remove the chicken from the grill and let it rest for 10–15 minutes before carving.
- Carve and serve.
Notes
For non-alcoholic options, use ginger ale or chicken broth. Adjust cooking time based on chicken size and ensure the internal temperature reaches 165°F.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American