Get ready to transform your backyard barbecue into a flavor explosion with the most legendary grilling technique that'll make your taste buds dance! Beer can chicken isn't just a recipe—it's a mouthwatering experience that combines perfectly seasoned chicken, smoky goodness, and the magical infusion of beer that'll have your guests begging for your secret. Imagine tender, crispy-skinned chicken that's so juicy it practically falls off the bone, with a robust flavor that screams summer cookout perfection!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken
- 1 can of beer
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- Salt and pepper to taste
Instructions
- Remove the chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- In a small bowl, mix olive oil, paprika, garlic powder, salt, and pepper to create a dry rub. Generously coat the entire chicken, including under the skin and inside the cavity, with the seasoning mixture.
- Open the beer can and drink or discard about half the liquid. Using a can opener, create additional holes in the top of the can to allow steam to escape during cooking.
- Prepare your smoker or grill for indirect heat at 325-350°F (163-177°C). If using a charcoal grill, place hot coals on one side and a drip pan on the other.
- Carefully place the seasoned chicken vertically onto the beer can, positioning the can inside the chicken's cavity so it stands upright. The chicken's legs should act as a tripod to support it.
- Transfer the chicken-on-a-can setup to the smoker or grill's cooler side, away from direct heat. Close the lid and maintain a consistent temperature.
- Smoke the chicken for approximately 60-75 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Use a meat thermometer to check doneness.
- Once cooked, carefully remove the chicken from the grill, keeping it balanced on the beer can. Let it rest for 10-15 minutes before removing the can and carving.
- Carve the chicken and serve hot, ensuring each piece is tender, juicy, and infused with smoky beer-infused flavor.
Tips
- • Temperature is key: Maintain a consistent 325-350°F for perfectly even cooking. • Pat the chicken completely dry to achieve that crispy, golden skin everyone craves. • Choose a sturdy beer can that can support the chicken's weight without tipping. • Don't rush the resting period—letting the chicken rest 10-15 minutes helps redistribute juices. • Use a reliable meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F. • Experiment with different beer styles for unique flavor profiles—darker beers add more depth. • For extra flavor, try adding wood chips like hickory or applewood to your smoker. • If you don't have a smoker, a charcoal grill with indirect heat works perfectly.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
