Beer Can Chicken
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
1 hr 25 mins
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Additional Time
10 mins
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Total Time
1 hr 55 mins
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Servings
6 servings
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Calories
454 kcal
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Course
Main Course
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Cuisine
American
Beer Can Chicken
Description
This preparation involves seasoning a whole 5-pound chicken with a spice blend including cumin, garlic and onion powders, salt, paprika, chili powder, oregano, and black pepper mixed with oil. The bird is then seated on a beer can filled halfway to provide steam and moisture internally during grilling. Tying the legs and tucking wings secures the chicken upright and helps even cooking.
Cooking on a gas grill over indirect heat between 325°F and 350°F allows slow roasting for tenderness while the skin crisps. The aromatic spices develop a flavorful crust. Turning off one burner provides this indirect heat zone, essential for this method.
The beer can technique helps keep the chicken moist from the inside while roasting, giving a combination of crisp skin and juicy meat. The method requires maintaining steady temperatures and careful handling to keep the chicken balanced on the can.
Ingredients
- 1 can beer with half the beer removed (I like to use tall, skinny cans, such as Coors Light, room temperature
- 1 chicken neck and giblets removed, whole, 5 pounds
- 2 tablespoons canola oil
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt plus a bit more sprinkling over entire chicken
- 1 teaspoon paprika sweet
- 1 teaspoon chili powder
- 1 teaspoon oregano dried
- ½ teaspoon black pepper ground
- black pepper freshly cracked, coarse
Instructions
- Preheat gas grill to medium-high heat, with all burners lit.
- With paper towels, pat chicken as dry as possibe, lightly squeezing around the legs and wings to get every bit of skin surface dry.
- In a small bowl, combine oil, cumin, garlic powder, onion powder, kosher salt, paprika, chili powder, oregano, and black pepper. Rub it all over the chicken and inside the chicken cavity. Use every last bit.
- Carefully lower the seasoned chicken onto the half-full beer can, so the chicken is sitting upright. Tie the legs together with kitchen twine and tuck the wings in as best you can. Sprinkle chicken all over with a bit more kosher salt and a generous sprinkling of freshly cracked black pepper. It works best to have someone tilting the chicken a bit, and rotating, as you add this final sprinkle of flavor and texture.
- Turn off one grill burner and place chicken over this area, for indirect cooking. Reduce heat to medium and maintain a temperature of 325°F to 350°F. Shut the lid and walk away. Let cook, without opening the grill lid, for at least 40 minutes. Let cook for 1 hour and 15 minutes total before inserting an instant-read thermometer into the thickest part of a thigh. Without touching bone, the thermometer should read 160°F-165°F. For every 5-pound chicken we have ever grilled, this takes 1 hour and 15 minutes - but grills and temperatures vary, so do keep an eye on it all and adjust as needed.
- Now turn the heat up to high and let cook for 10 minutes longer, to amp up the crispiness of the skin. Every chicken we have grilled this way has turned out ultra juicy and moist, so we no longer worry about having dry chicken - we are more interested in producing a crackly, crisp skin at this point.
- Carefully remove chicken from grill (grilling gloves or heavy-duty oven mitts are helpful!) and let rest 10 minutes.
- Remove beer can from the cavity and carve the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 454kcal | 23% |
| Carbohydrates | 4g | 1% |
| Protein | 112g | 224% |
| Fat | 59g | 91% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 38g | 224% |
| Cholesterol | 428mg | 143% |
| Sodium | 1131mg | 47% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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