Beer Can Chicken

Beer Can Chicken

A whole chicken rubbed with garlic, thyme, and olive oil, then roasted upright on a beer can over indirect heat on the grill. Stays astonishingly moist and gets beautifully crispy skin.

Prep: 15 min Cook: 1 hr 30 min Servings: 4

Ingredients

  • 1 whole chicken (3.5-4 lb)
  • 3 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 can of beer
  • Water (for the roasting tray)

Instructions

  1. Combine the crushed garlic, olive oil, salt, and thyme into a paste. Rub it generously all over the chicken, getting under the skin wherever possible.
  2. Preheat the grill with all burners on high. When hot, turn off the centre burner — you want indirect heat.
  3. Open the beer can and drink (or pour out) about half the contents. Place the beer can on a roasting tray.
  4. Lower the chicken cavity onto the beer can so it stands upright. Place the whole assembly in the centre of the grill (over the burner that is off).
  5. Add water to the roasting tray to prevent dripping fat from burning.
  6. Close the grill lid and cook, adding more water to the tray every 20 minutes or so.
  7. Put a foil tent over the top of the chicken if it starts to get too dark before it's cooked through.
  8. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F.
  9. Carefully lift the chicken off the can and rest for 10 minutes before carving.

Notes

  • Beer choice: Any beer works. The flavour impact is subtle — just don’t use your finest craft ale.
  • Stability: Make sure the beer can and chicken are stable before closing the grill lid. A dedicated beer can chicken rack makes this much easier and safer.
  • Indoor version: This also works in the oven at 375°F — put the whole tray assembly in the oven and roast for about 1 hour 15 minutes.
  • Carving: Use oven gloves — the can will be extremely hot. Lift the chicken off the can with tongs or two forks.

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