Beer Can Chicken
This delicious, juicy chicken on your grill is so easy! The perfectly seasoned, crispy chicken with tender, juicy meat grilled on a beer can.
Servings: 6
Calories: 234kcal
Ingredients
- 3 lb whole chicken
- 1 batch BBQ Chicken Rub
Instructions
- Preheat an outdoor grill for medium-high indirect heat, about 375 degrees F (190 degrees C). Indirect heat is when half of the grill is heating and half is not. You will cook the chicken on the cool side.
- In a small bowl mix together the BBQ Chicken rub or use your favorite premade chicken rub.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. I recommend using this chicken rack also! Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can.
- Gently lift the skin from the chicken. Then generously rub the chicken rub in between the skin and meat of the chicken to season the chicken. Next rub the remaining seasoning mix over the entire surface of the chicken.
- Place the chicken, standing on the can, directly on the preheated grill on the "cool side" to cook using indirect heat. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. We recommend not checking the grill for the first hour so the heat stays in. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
- Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Video
Notes
Expert Tips
Leftovers
- Dry the skin of your chicken well. A dry skin will help get a crispy skin when you grill it.
- Make sure to rub the inside of the chicken in the cavity along with the skin. We recommend also lifting the skin up and rubbing it under the skin so the seasoning gets right on the meat.
- Any beer will be fine you don’t need an expensive craft beer to make this.
- Make sure you empty or drink half of the beer. This is because you need headspace in the can to create steam for cooking inside the chicken.
- If you don’t have a fancy beer can chicken holder simply place you chicken in a 9×13 metal or disposable pan. This will help transfer the chicken off the grill or catch the chicken and beer if things get tipsy on the grill.
- The easiest way to remove the beer can from the chicken require two people. One person holds the can with tongs while the other one grabs the chicken using wadded up paper towels or a clean towel and pulls it off.
- If you don’t want to use beer you can substitute soda like ginger ale, citrus soda or even root beer.
- Don’t want to fire up the grill? Bake it in the oven, just make sure to place a pan under the chicken to catch the juices.
- Let the leftover chicken cool. Then store it in an airtight container in the fridge for up to 3 days.
- Any recipe that calls for shredded or cubed chicken is great for using up any leftovers you have.
- Perfect to adding to a salad or making a sandwich.
Nutrition
Calories: 234kcal | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 76mg | Potassium: 205mg | Vitamin A: 150IU | Vitamin C: 1.7mg | Calcium: 12mg | Iron: 1mg