Beer Can Chicken
Beer Can Chicken
February 20, 2015
I can’t believe we haven’t posted this recipe before. Beer can chicken is one of the most quintessential grilling recipes! I’m not sure whether it’s how funny the chicken looks sitting upright on the grill or the fact that it really is a great way to grill a whole chicken, but it’s certainly a popular grill recipe. The concept behind this recipe is that while the chicken slowly cooks on the outside over indirect heat, the steam from the beer helps cook the chicken from the inside to keep it juicy. I’ll be honest, I’m not sure the beer actually does anything but serve as a pedestal for the bird. The beer left in the can hardly ever simmers when I am grilling a beer can chicken. This is due to the fact that the heat is not directly under the can, so it never really seems to get quite hot enough to simmer and steam. Nonetheless, it sure makes a great stool for the chicken and it looks pretty darn funny while it is grilling!
I prefer to rub the chicken first, but a rub is completely optional in this recipe. If you don’t have the rub ingredients laying around, some Kosher salt and fresh ground black pepper will do the trick. If you do happen to follow the directions for the rub, be warned that it may char in places on the chicken, depending on how far away you can get the chicken from the heat sources. The charring is due to the sugar in the rub, but it’s really not a big deal as it will only char the skin and will peel right off of the meat (besides, it actually tastes pretty good!). The smoke pouch in this recipe is also optional, but in my opinion you should really use one when cooking something for a longer period of time, especially on a gas grill. The rub is optional. Some Kosher salt and fresh ground pepper is fine.
Light the grill and set it up for indirect cooking. This means that you are going to light only a portion of the burners. For a 3 burner set up, light the outside 2 burners on high and leave the middle burner off. For a 4 burner set up, light the outside 2…you get the point.
Now that we have our grill set up, a chicken that has warmed for 20 minutes on the counter and a smoldering smoke pouch, it’s time to stand that chicken up on the grill! I like to turn off the burners on the grill while I get the chicken situated. This is optional, but will probably make for a more comfortable experience.beer can chicken recipe
Using a pair of good tongs, grasp the chicken firmly. You can also stick your fingers in the neck portion of the chicken to get a good grip. Regardless of how you grab the chicken, make sure you can control it so we don’t drop it during the standing process. Now hold the chicken upright with the drumsticks facing down.
While holding the chicken and the beer can, slide the chicken onto the grill and position the drumsticks out in front of the now standing chicken. The drumsticks and beer can should act as a tripod for your beer can chicken.
With your beer can chicken standing at attention, close the lid and you are done for at least an hour. We want to cook the chicken at around 300 degrees, so I suggest placing an oven thermometer right next to the chicken (making sure it isn’t over the lit side of the grill) to monitor the temperature. Tweak the two lit burners to maintain the proper temperature. Remember not to leave the lid open too long while checking the temperature. Each time you open the grill’s lid, you are letting out heat. Even better than opening the lid, place the thermometer so you can see it though one of the holes and then you don’t even need to disturb the lid.
So yes, beer can chicken is a funny looking way to cook a whole chicken. Does the beer actually make the chicken more juicy than other grilled chicken recipes? I’m not sure. Perhaps we will do a blind taste test one of these days with 2 chickens, one with and one without beer in the can. In the end though, who cares? It’s a great way to cook a chicken and it looks hilarious!