Description
A juicy and smoky whole chicken roasted upright on a beer can for crispy skin and flavorful 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 (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 about half full
Instructions
- Preheat the grill to medium-high (375–400°F / 190–200°C). Arrange coals or burners for indirect heat.
- Dry the chicken with paper towels for crisp skin.
- Make the spice paste by mixing olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper in a small bowl.
- Season the chicken by massaging the paste all over and under the skin.
- Prepare the beer can by pouring out half the beer and setting it upright.
- Mount the chicken onto the beer can so it stands upright.
- Grill in the indirect heat zone for about 1 to 1.5 hours, checking doneness after 55 minutes.
- Check the internal temperature to be 165°F (74°C) at the thickest part of the thigh.
- Rest the chicken for 10–15 minutes before carving.
Notes
Substitute beer with chicken broth or citrus soda for non-alcoholic options. Use poultry seasoning instead of thyme for an easier alternative.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American