Description
A juicy beer-can chicken recipe that yields crispy skin and tender meat, perfect for backyard barbecues.
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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (12-ounce) can beer (lager or ale recommended), opened and about half poured out
Instructions
- Preheat: Heat the grill to medium-high (about 375–400°F / 190–200°C).
- Prep the chicken: Rinse inside and out, then pat very dry with paper towels.
- Make the paste: In a small bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper into a thick paste.
- Rub the bird: Work the paste all over the outside of the chicken and some under the skin.
- Prepare the beer can: Open the beer and pour out about half.
- Mount the chicken: Lower the chicken cavity over the beer can.
- Grill indirectly: Place the chicken-on-can on the grill’s indirect heat zone and cook.
- Check doneness: Begin checking after 50–55 minutes; the chicken is done at 165°F (74°C).
- Remove carefully: Use tongs to lift the chicken off the can.
- Rest and carve: Let the chicken rest 10–15 minutes before carving.
Notes
For a non-alcohol option, use low-sodium chicken stock or ginger beer. Make sure to stabilize the can as needed.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American