Beer Can Chicken

An extraordinary summer grilling recipe involving a can of beer provides a show-stopping entree that goes wonderfully with mashed potatoes, gravy, and roasted vegetables.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1 30

Resting Time 10

Total Time 1 55

Servings

Calories 681kcal

Author Imma

Ingredients

3½-4½ pound (2-3kg) whole chicken
salt to taste (¾-1 teaspoon per pound is standard)
1 teaspoon (3-4g) bouillon powder (optional)
2 teaspoons (10g) minced garlic
1 tablespoon (10g) onion powder
1 tablespoon (6g) thyme, oregano, or basil
1 tablespoon (9g) paprika
1 teaspoon (2g) white pepper
1 12-ounce can beer (any variety)

Instructions

Remove the giblets from the chicken and reserve them for another recipe. Rinse chicken with water, inside and out, then pat dry with paper towels.
Rub the inside and out with salt, and set aside.
In a small bowl, combine the bouillon powder, minced garlic, onion powder, thyme (oregano or basil), paprika, and white pepper. Generously rub the chicken with the spice mix, then refrigerate until ready to cook.
Open the beer can, pour half of it into a mug (share or drink it all yourself).
Place the beer can on a solid surface. Then gently place the whole chicken over the beer can in an upright position.

Grilling

Transfer the chicken, together with the beer can, onto the grill, then use the chicken legs to support its body so that it stands up like a tripod, preventing the chicken from falling over.
Grill the chicken on medium-high heat with the lid closed until cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 180℉ (80℃), and the breast is 165℉ (73℃).
Carefully lift the chicken off the can using oven mitts or heavy-duty tongs. You may want help for this; have one person remove the chicken while the other holds the beer can. Place chicken on a platter or cutting board, let it rest for 10 minutes, carve, and enjoy. Oh, and discard the grilled beer.

Oven Method

Preheat oven to 350℉ (180℃). Line a shallow roasting pan with foil.
Transfer the chicken, together with the beer can, onto a large roasting pan, then use the chicken legs to support its body so it stands like a tripod, preventing the chicken from falling over. Carefully place it in the lower rack of the oven.
Roast until there’s no pink in the juices and an instant-read thermometer inserted into the thickest part of the thigh registers 180℉ (80℃), and the breast is 165℉ (73℃).
Carefully remove the chicken from the oven with oven mitts or heavy-duty tongs, lift it off the can (you may want help for this), and set the chicken on a platter or cutting board.
Let it rest for 10 minutes, carve, and enjoy. Yes, discard the beer.

Notes

The beer can will be hot, so be careful and use oven mitts and tongs to take it off the grill or out of the oven.
Let the chicken rest for 10-15 minutes before slicing so the juices reabsorb into the meat.
Please remember that the nutritional information is a rough estimate and can vary enormously based on the products used in the recipe.

Nutrition