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Beer Can Chicken


Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 - 5 people
Calories 376 kcal
Author Immaculate Bites

Ingredients

  • 3 1/2 – 4 1/2 pound whole bone-in chicken , skin on
  • Salt to taste
  • 1 teaspoon bouillon powder more or less , optional
  • 2 teaspoons minced garlic
  • 2 tablespoons granulated onion powder
  • 2 tablespoons thyme, oregano or basil
  • 1 tablespoon paprika
  • 1 teaspoon white pepper
  • 1 beer can (any variety)
US Customary - Metric

Instructions

  1. Remove neck and giblets from chicken and discard. Rinse chicken with water, inside and out, then pat dry with paper towels.


  2. Rub inside and out chicken with salt. Set aside.

  3. In a small bowl combine spices. Generously rub the chicken with spice combination, then refrigerate until ready to cook.

  4. Open beer can empty half of it . If you are a drinker have a few gulps . Don’t go over -board – make sure you leave enough to cook the chicken. If desired place a sprig of thyme into the can beer.

  5. Place beer can on a solid surface. Then gently place the whole chicken over the beer can, with the chicken in the upright position.

  6. Transfer chicken together with the beer can onto the the grill , then use the chicken legs to support it’s body , so it acts like a tripod , preventing the chicken from falling over.

  7. Grill chicken, over medium- high heat covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, in the breast and 180 degrees in the thigh.

  8. Carefully lift chicken off the can, have one person remove the chicken while the other hold the beer . You will have to use paper towels to kitchen cloth. . Place chicken on a platter or carving board. Let it sit for another 10 minutes before carving. Discard beer.

Oven Method

  1. Preheat oven to 350 F. Line a shallow roasting pan with foil.

  2. Transfer chicken together with the beer can onto the the roasting pan , then use the chicken legs to support it’s body , so it acts like a tripod , preventing the chicken from falling over.

  3. Roast chicken until no longer pink – an instant-read thermometer inserted into the thickest part of thigh registers 165°F, in the breast and 180 degrees in the thigh and juices run clear , about an hour and 10 minutes or more.

  4. Carefully lift chicken off the can, have one person remove the chicken while the other hold the beer . You will have to use paper towels to kitchen cloth to prevent any burns.

  5. Place chicken on a platter or carving board. Let it sit for another 10 minutes before carving. Discard beer.