Juiciest Beer Can Chicken Recipe

Editors' Pick

Submitted by Gay Gilmore

"From Off the Eaten Path Inspired Recipes for Adventurous Cooks by Bob Blumer"

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photo by limeandspoontt

Ready In:: 1hr 35mins
Ingredients:: 6
Serves:: 4

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ingredients

1 (4 lb) whole chickens
1 (16 ounce) can beer (tall boy)
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons dry rub seasonings (your favorite)
2 tablespoons vegetable oil

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directions

Set up your grill for indirect cooking.
On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food.
On a gas grill the outer burners are lit, but not the middle one.
Once the grill is covered (which it should always be for indirect grilling) the circulating heat works like a convection oven, so there is no need to turn the food.
Remove neck and giblets.
Discard.
Rinse chicken inside and out; pat dry with paper towels.
Rub chicken lightly with oil, then rub inside and out with salt, pepper and dry rub.
Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full).
Place beer can on a solid surface.
Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.
Cook chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
Remove from grill and let rest for 10 minutes before carving.

Questions & Replies

I wanted to try this with my gas grill, should I cook it at 325/ 350 degrees, like I were cooking it in my oven?

NeverTrustASkinnyCook

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Reviews

5 stars just for the unique factor involved! I used my own barbecue rub for this. I put about 2 tsps. of the rub inside the beer can, too. Chicken was moist and beautiful to behold! Important to note here that a full-flavored beer works better than some of the lighter brands.

Pariah
With whole chickens on sale at 49 cents a pound, I had to try this beer can recipe. Exceptional flavor, tender and juicy! I used McCormick Grill Mates for chicken for the rub and also added about a teaspoon full to the beer. Had to make a few adjustments to the charcoal grill so the chicken had room to "stand up" with the cover on. A 4 1/2 lb. chicken took about 90 minutes. I'll be making this again for sure.

Terri F.
This is a great way to cook cornish game hens as well! I cook them in the oven at 375 for about an hour. I also put vegetables and spices in the beer such as garlic powder and onions.

Susie

See Also
An illustrated print featuring the classics and their accompanying recipes. This quick little cheat sheet hung up above their bar cart is just what they need to complete their drink station.
I have done this chicken but not on the barby as i have not got one with the lid so i do it in the oven and it turns out really well,I put garlic and herbs plus slices of lemon under the breast skin. Really yummy. pauline

polly4
Super recipe and sooooo easy.

Fancy Free

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Tweaks

Very Delicious! I used a 12 oz can of Miller Lite. For the rub, I used the wine and garlic seasoning from the Melting Pot. I also added a teaspoon or two of the seasoning to the beer can. I used olive oil instead of vegetable oil. Our grill is small with only 2 burners. I put the left burner on med. high and cooked the chicken on the right burner. I turned the chicken a quarter of a turn every 20-25 minutes. I used a meat thermometer to check for doneness. It was moist and flavorful. My husband loved it. This will be a new summer favorite!

yummyfoodinNC
These were great directions to produce a wonderful and moist beer can chicken! I used the "dry rub" from recipe #104965, substituting dry mustard for the allspice. It turned out absolutely fabulous! Will be making this over and over again!

Paula

RECIPE SUBMITTED BY

Gay Gilmore

Seattle, WA

I'm really just learning how to cook, but I hope that my skills at eating will really guide me in this endeavor. ;-) I think that sharing recipes on the internet is better than any cookbook. Of course, I founded Recipezaar, so I might be a little biased.

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