Description
A show-stopping beer-can chicken recipe for juicy meat and crispy skin, perfect for backyard gatherings.
Ingredients
- 1 whole chicken (about 4 pounds), rinsed and patted dry
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or 1 tablespoon fresh, minced)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 (12-ounce) can beer (lager or ale recommended), opened and about half full
Instructions
- Preheat and set up the grill: Heat to medium-high (about 375–400°F / 190–200°C). Arrange coals or burners for indirect heat.
- Dry the chicken: Rinse if desired, then pat thoroughly dry with paper towels.
- Make the rub: Mix olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper into a paste.
- Apply the rub: Massage the paste all over the chicken, including under the skin for extra flavor.
- Prepare the beer can: Open the beer and pour out half so it’s stable.
- Mount the bird: Lower the chicken cavity over the can to stand upright.
- Grill: Place the chicken in the indirect heat zone, lid closed. Cook 1 to 1½ hours, checking temperature at 55 minutes.
- Check doneness: Use a meat thermometer; the chicken is safe at 165°F (74°C).
- Rest and carve: Let the chicken rest for 10–15 minutes before carving.
Notes
Be cautious when handling the hot beer can. Substitute with non-alcoholic beer or apple cider if preferred.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American