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If you want savory smoky chicken with juicy meat and extra-crisp skin then this beer can chicken recipe for the grill is absolutely worth trying. The beer steams the chicken from the inside keeping it moist while the grill toasts the outside to perfection.
The first time I tried this I was surprised by how convenient and hands-off it is once the bird is on the grill. Now I make it for nearly every summer barbecue because everyone ends up raving about it.
Ingredients
- Whole chicken: about five pounds ensures enough meat for four hearty servings choose a fresh bird for juiciness
- Beer: lager or IPA infuses moisture and subtle flavor inside the chicken pick a beer you enjoy drinking
- Olive oil: helps the seasoning adhere and promotes browning on the skin use a good quality extra virgin for best flavor
- Sea salt: enhances natural flavors of the chicken use flaky sea salt if possible for texture
- Cracked black pepper: gives a touch of heat and aromatic depth coarsely ground tastes best
- Onion powder: adds savory undertones and balances the spices pick a pure onion powder with no additives
- Garlic powder: builds aroma and complements the smoky grill taste opt for a fine powder that mixes well
- Paprika: creates a beautiful color and a gentle warmth go for a fresh vibrant paprika for the brightest results
Step-by-Step Instructions
- Prep the Chicken:
- Remove and discard the neck and giblets from the chicken cavity plus any excess fat. Rinse the chicken well inside and outside under cold water and dry thoroughly with paper towels for reliable crisp skin.
- Mix the Spice Rub:
- Combine salt cracked black pepper onion powder garlic powder and paprika in a small bowl. Mixing ensures each bite is evenly seasoned.
- Oil and Season the Chicken:
- Drizzle olive oil over the dried chicken then rub it evenly all over using your hands. Sprinkle the spice rub generously over every surface making sure to cover every nook and cranny.
- Mount the Chicken on the Beer Can:
- Open your beer can and pour out or drink about half. Place the half-full beer can on a stable surface and carefully fit the chicken cavity over the can so the bird stands upright.
- Prepare the Grill for Indirect Heat:
- For charcoal grills light charcoal in a chimney starter until covered with white ash then dump coals on opposite sides of grill leaving space in the center. Set a drip pan between the coals. For gas grills preheat all burners then turn off the middle burner so chicken cooks over indirect heat.
- Grill the Chicken:
- Set the chicken upright on the grill using the can and legs as a tripod. Close the grill lid and let cook undisturbed until the thickest part of the thigh reaches one hundred sixty five degrees Fahrenheit in the breast and one hundred eighty in the thigh. This takes about one hour and fifteen minutes for a five pound chicken. Check doneness with a meat thermometer for safety.
- Remove and Rest:
- With oven mitts or sturdy tongs carefully transfer the chicken upright to a large platter. Let rest for ten minutes so juices redistribute. Now lift the chicken off the can using paper towels since the can and beer will be hot.
- Carve and Serve:
- Cut the chicken into serving pieces and arrange on a platter. Enjoy the crisp skin and juicy meat while it is still warm.
Pin
Paprika is my favorite ingredient here because it creates a beautiful color and gentle smokiness on the chicken skin. The first time my family gathered around to slice into this chicken we all admired how golden and flavorful it looked.
Storage Tips
Once cool store leftover chicken pieces in an airtight container in the fridge for up to three days. Chicken can also be shredded and frozen for up to two months just be sure to remove the skin before freezing for best results.
Ingredient substitutions
For a non alcoholic version fill a soda can with chicken broth and use it in place of the beer. You can swap out paprika for smoked paprika for an extra layer of flavor or try chili powder for a different twist on the rub.
Serving Suggestions
Pair this chicken with classic corn on the cob potato salad or a crisp green salad. I love rounding out the meal with grilled vegetables and warm cornbread for a real backyard feast.
Cultural or Historical Context
Beer can chicken has become a popular grilling tradition in American backyards especially since creative grillers love the drama of standing the chicken upright on the grill. While the origins are debated many believe it became popular in the South and spread from there.
Recipe FAQs
- → How does the beer can method keep chicken moist?
The beer inside the can steams as the chicken cooks, infusing moisture and subtle flavor into the meat.
- → Should the beer be cold or room temperature?
Either works, but room temperature beer will start steaming sooner, helping the chicken cook more evenly.
- → What type of beer is best for this method?
Lager or IPA are popular choices, but any beer you enjoy drinking will complement the meat well.
- → How do I balance the chicken on the grill?
Place the cavity of the chicken over the half-full beer can, then balance like a tripod using the can and the chicken legs.
- → How can I get extra crispy skin?
Grill at a slightly higher temperature for the last 10 minutes, or briefly place closer to direct heat while watching carefully.
- → What is the safe internal temperature for poultry?
The chicken is done when breast meat reaches 165°F and thigh meat reaches 180°F, verified with a meat thermometer.