Description
A show-stopping beer-can chicken recipe that delivers perfectly crispy skin and juicy meat. Great for family gatherings and summer 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 (or 1 tablespoon fresh, minced)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 (12-ounce) can beer (lager or ale recommended), opened and poured out about half
Instructions
- Preheat the grill: Set up for indirect heat and aim for 375–400°F (190–200°C).
- Dry the chicken: Pat the bird thoroughly with paper towels.
- Make the rub: In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper into a paste.
- Season the bird: Rub the paste all over the chicken, including under the skin.
- Prepare the beer can: Open the beer and pour out about half.
- Mount the chicken: Lower the chicken cavity onto the beer can.
- Grill: Place the chicken on the indirect heat side of the grill and cook for about 1 to 1.5 hours.
- Check doneness: Make sure it reaches 165°F (74°C) in the thickest part of the thigh.
- Remove and rest: Lift the bird off the grill and let it rest for 10–15 minutes.
Notes
For extra flavor, consider using butter mixed with lemon zest under the skin. If alcohol is a concern, substitute with non-alcoholic beer or chicken broth.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American