Beer Can Chicken Gas Grill (Print-Friendly Version)

Moist, smoky chicken infused with beer, cooked on the grill until juicy and crisp-skinned.

# What You’ll Need to Make This:

→ Poultry

01 - 1 whole chicken (approximately 2.25 kg), giblets and excess fat removed

→ Beverage

02 - 1 can (about 355 ml) lager or IPA beer, half full

→ Oil and Fats

03 - 2 tablespoons olive oil

→ Seasonings

04 - 1 tablespoon sea salt
05 - 1 tablespoon coarsely ground black pepper
06 - 1.5 teaspoons onion powder
07 - 1.5 teaspoons garlic powder
08 - 1.5 teaspoons paprika

# How to Prepare:

01 - Remove neck, giblets, and any excess fat from the chicken. Rinse the chicken thoroughly inside and out with cold water, then pat dry with paper towels.
02 - Combine sea salt, black pepper, onion powder, garlic powder, and paprika in a small bowl. Set aside.
03 - Drizzle olive oil over the chicken and rub evenly to coat. Season the chicken thoroughly on all sides with the prepared spice mixture.
04 - Open the beer can and remove half of its contents. Place the can upright on a stable surface and gently lower the chicken cavity over the can so it sits upright.
05 - Prepare the grill for indirect cooking. For a charcoal grill, ignite the charcoal using a chimney starter, then arrange coals on both sides of the grill leaving the center clear and place a drip pan in the middle. For a gas grill, preheat to medium-high, then turn off the burner directly beneath where the chicken will sit and adjust other burners to maintain a temperature of 163–177°C.
06 - Place the chicken upright on the grill, balancing it like a tripod on its legs and the can. Cover and cook until the internal temperature reaches at least 74°C in the breast and 82°C in the thigh, about 75 minutes. Juices should run clear when the thigh is pierced.
07 - Using tongs and oven mitts, carefully transfer the chicken on the can to a serving platter. Allow to rest upright for 10 minutes. Then, using paper towels, remove and discard the hot can. Carve chicken into serving pieces.

# Extra Tips:

01 - Monitor internal temperatures closely for food safety; do not allow the thermometer to touch bone when checking doneness.
02 - A drip pan beneath the chicken will ease cleanup by catching rendered fat and juices.
03 - For extra crisp skin, allow the chicken to air dry under refrigeration, uncovered, for one hour before cooking.

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