Beer Can Chicken
Steam from the beer keeps the bird extra moist while the upright position crisps every side of the skin.
- Prep
- 20 min
- Cook
- 60 min
Easier than it looks, with tender, juicy meat every time. The steam from the beer keeps the bird extra moist, and standing it upright crisps every side of the skin.
Method
Directions
-
1
Preheat your grill to medium heat, about 350°F.
-
2
Meanwhile, rinse chicken under cold water and pat dry. Be sure to remove the giblets inside cavity of chicken, if included.
-
3
Mix dry spices together. Rub about a tablespoon or two of the rub underneath the skin and sprinkle inside body cavity, then oil the outside of the chicken well and rub remaining seasoning onto skin until the entire chicken is covered.
-
4
Pop open your beer and drink half of it. Then, using a can opener, carefully remove the top of the beer or punch a few holes in the top so that there's a wider opening.
-
5
Insert the half-full can into body cavity of chicken, then carefully place onto a drip pan, using the chicken legs as tripods to balance.
-
6
Place chicken/drip pan in center of grill and cook for about 60 minutes, checking halfway through. The larger the chicken, the longer it will take to cook (a 3 lb chicken only takes about 50 minutes). Always check the internal temperature in the thickest part and remove once it's reached an internal temperature of 160-165°F.
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