Beer Can Chicken
An incredible summer chicken roasted/grilled to perfection on a can of beer with a smokey delicious dry rub for a more tender and flavorful dish. Requires little to no work at all.
- Prep time
- 15 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 1/2 – 4 1/2 pound whole bone-in chicken (, skin on)
- Salt to taste
- 1 teaspoon bouillon powder more or less (, optional)
- 2 teaspoons minced garlic
- 2 tablespoons granulated onion powder
- 2 tablespoons thyme, oregano or basil
- 1 tablespoon paprika
- 1 teaspoon white pepper
- 1 beer can ( (any variety))
Instructions
- 1
Remove neck and giblets from chicken and discard. Rinse chicken with water, inside and out, then pat dry with paper towels.
- 2
Rub inside and out chicken with salt. Set aside.
- 3
In a small bowl combine spices. Generously rub the chicken with spice combination, then refrigerate until ready to cook.
- 4
Open beer can empty half of it . If you are a drinker have a few gulps . Don’t go over -board – make sure you leave enough to cook the chicken. If desired place a sprig of thyme into the can beer.
- 5
Place beer can on a solid surface. Then gently place the whole chicken over the beer can, with the chicken in the upright position.
- 6
Transfer chicken together with the beer can onto the the grill , then use the chicken legs to support it’s body , so it acts like a tripod , preventing the chicken from falling over.
- 7
Grill chicken, over medium- high heat covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, in the breast and 180 degrees in the thigh.
- 8
Carefully lift chicken off the can, have one person remove the chicken while the other hold the beer . You will have to use paper towels to kitchen cloth. . Place chicken on a platter or carving board. Let it sit for another 10 minutes before carving. Discard beer.
- 9
Preheat oven to 350 F. Line a shallow roasting pan with foil.
- 10
Transfer chicken together with the beer can onto the the roasting pan , then use the chicken legs to support it’s body , so it acts like a tripod , preventing the chicken from falling over.
- 11
Roast chicken until no longer pink – an instant-read thermometer inserted into the thickest part of thigh registers 165°F, in the breast and 180 degrees in the thigh and juices run clear , about an hour and 10 minutes or more.
- 12
Carefully lift chicken off the can, have one person remove the chicken while the other hold the beer . You will have to use paper towels to kitchen cloth to prevent any burns.
- 13
Place chicken on a platter or carving board. Let it sit for another 10 minutes before carving. Discard beer.