Description
This Beer Can Chicken recipe features a whole chicken seasoned with a flavorful blend of smoked paprika, garlic, onion powder, fresh herbs, and olive oil, cooked upright on a beer can over indirect heat on the grill. The beer steams the interior while the grill crisps the skin, resulting in juicy, tender, and aromatic chicken perfect for outdoor gatherings.
Ingredients
Scale
Spices and Herbs
- 1 tablespoon paprika (smoked preferred)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup chopped fresh herbs (such as thyme and rosemary)
Other Ingredients
- 2 tablespoons olive oil
- 1 whole chicken (about 4 pounds)
- 1 (12-ounce) can beer (half full)
Instructions
- Preheat the grill: Turn on half of the burners on the grill and set to medium-high heat, establishing indirect heat for cooking the chicken upright.
- Mix the seasoning: Combine the smoked paprika, onion powder, garlic powder, kosher salt, freshly ground black pepper, and chopped fresh herbs in a small dish to create a fragrant dry rub.
- Prepare the chicken: Rub the olive oil evenly all over the chicken, then coat it thoroughly with the seasoning mixture, ensuring full coverage for maximum flavor.
- Set the chicken on the beer can: Open the beer can and fill it halfway with beer. Carefully set the chicken upright over the beer can so that it sits securely, with the can inside the cavity.
- Place chicken on grill: Position the chicken on the grill grate over the side with the burners turned off, using indirect heat to avoid flare-ups and promote even cooking.
- Grill the chicken: Cover the grill and cook the chicken for approximately 1 hour and 15 minutes, allowing the beer to steam the bird from the inside as the grill roasts it.
- Check the temperature: Use a meat thermometer to check the internal temperature at the thickest part of the thigh; the chicken is fully cooked when it reaches 165°F (74°C).
- Rest the chicken: Remove the chicken from the grill, loosely cover it with tin foil, and let it rest for 10–15 minutes to allow juices to redistribute before carving and serving.
Notes
- Using a beer can not only adds moisture but imparts a subtle beer aroma to the chicken.
- Ensure the chicken is stable on the beer can to prevent tipping during grilling.
- If you don’t have a grill, this recipe can also be adapted to roast in the oven upright with a similar method.
- Check the internal temperature regularly near the end of cooking to avoid overcooking.
- Leftover beer can be discarded or used in marinades or sauces separately.
