Beer Can Grilled Chicken is chicken grilled while resting on a can half filled with beer. Not only is it flavorful and moist, but something of a conversation starter for you and guests.
The chicken grills slowly and evenly, gently absorbing the aromas of your favorite brew, while you and everyone else figures out what to do with the remaining beer.
This may seem a little unorthodox at first, but consider the number of vertical chicken roasters available at kitchen equipment shops and online and you’ll get the picture.
A whole bird slowly roasts while being basted with butter, beer and simple seasonings. While gourmands may debate the merits of the beer to use, the truth is that this can be prepared with flat, day-old or leftover beer, as long as you start out with a can that’s half full.
What you do with the other half is up to you and no one’s going to know!
- 1 whole roasting chicken about 4 pounds
- 1 cup unsalted butter
- 1 12- ounce can beer - regular light, lager - your favorite!
- 2 tablespoons garlic salt
- 2 tablespoons paprika
- salt and black pepper to taste
Light a charcoal barbecue or start a gas grill for low heat, about 250F.
Melt half of the butter in a small saucepan. Keep the heat fairly low so that the butter melts and doesn't burn. After it stops bubbling, add 1 tablespoon of the garlic salt and 1 tablespoon of the paprika. Season this mixture with salt and black pepper to taste, being careful not to make it too salty.
Eliminate half of the beer in the can - if you're not a beer drinker, find someone who is, or just discard it.
Add the remaining half cup of butter, plus the remaining 1 tablespoon garlic salt and 1 tablespoon paprika to the beer that's remaining in the can, then add more salt and pepper.
Wash the chicken cavity and dry the inside and outside with paper towels.
Set the half-filled beer can on a disposable aluminum baking sheet or foil pan. Set the beer can on the sheet pan and insert the can into the chicken cavity.
Baste the chicken with the melted butter mixture.
Place the sheet pan with the chicken on the heated grill.
Slowly roast for about 3 hours, basting frequently with the seasoned butter mixture, until the chicken is cooked through. As the beer from the can evaporates, some of the chicken juice will run down into the pan. Combine these juices with your melted butter to baste the chicken.
To check for doneness, use an instant read thermometer stuck in the thigh, away from the bone. When the temperature reaches 180F, your chicken is done. The skin should be brown and crisp, and the wings and legs should move easily when wiggled.
Serves 4 to 6
Food For Thought – Some people have tried this recipe using Dr. Pepper, and report that the seasoned juices that run off from the roasting chicken have a very slightly sweet flavor. To that end, you can try Ginger Ale or peach nectar, just follow the directions for seasonings.
This recipe is the classic beer can grilled chicken, but for those without a grill or are stuck indoors during bad weather, try this same procedure in the oven.
Roast your chicken in an oven preheated to 350F for 30 minutes and baste frequently with the melted butter mixture. The chicken is done when it registers 180F, about 1 1/2 hours.
On Your Own – You can certainly be more adventurous with the seasonings. If you prefer a Mediterranean flavor, use the following basting mixture:
1/2 cup extra virgin olive oil
2 tablespoons fresh rosemary, finely chopped
2 cloves garlic, minced
salt and black pepper
For more spice and a little heat:
1/2 cup barbecue sauce
2 tablespoons Tabasco sauce
2 tablespoons Cajun seasoning – purchased or your own
And you can get a whole other degree of flavor enhancement if you marinate your chicken in the beer and seasonings overnight in the refrigerator. Have fun with your beer can grilled chicken – it will become one of your favorites!
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