Description
A juicy, roasted chicken cooked upright on a beer can for maximum flavor and crispy skin, perfect for gatherings.
Ingredients
- 1 whole chicken (about 4 pounds / 1.8 kg)
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (12-ounce) can beer (lager or ale recommended), opened and poured about half full
Instructions
- Preheat the grill to medium-high, about 375–400°F (190–200°C).
- Rinse the chicken inside and out, then pat dry thoroughly with paper towels.
- Combine the olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper in a small bowl to form a paste.
- Rub this all over the bird, including under the skin on the breasts if you can gently separate it.
- Open the beer and pour out about half the can, then set the can on a sturdy flat surface.
- Lower the chicken cavity over the can so it stands upright.
- Place the chicken (on the can) on the indirect heat zone of the grill.
- Close the lid and maintain the grill temperature in the 375–400°F range.
- Grill for 1 to 1½ hours, checking the temperature after about 50–55 minutes.
- Carefully lift the chicken off the can using tongs and heatproof gloves.
- Transfer the bird to a cutting board and tent loosely with foil. Rest for 10–15 minutes before carving.
- Remove the can and discard the liquid safely.
Notes
For a spicier rub, add 1/2 teaspoon cayenne or 1 teaspoon chili powder. If unstable, transfer to a shallow pan while removing the can.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American