Father’s Day is just a few days away! I think the holidays celebrating parents are such a great excuse to get together and cook a meal at home (plus, try finding a reservation out on one of these holidays. LOL), and it’s even nicer when the meal is delicious AND easy! Today I’m sharing my favorite Beer Can Chicken recipe– it’s ridiculously simple, and really impresses. My own husband practically licks his plate whenever I make this. I’ll admit, I’m not a huge chicken lover myself– and even I will stand over the counter picking pieces of this off the bone and eating it standing up. It’s really good. The purpose of the beer is to steam the chicken from the inside while it roasts from the outside. The result is a crazy-flavorful and super moist chicken! For Father’s Day, I love pairing it with a couple of Kyle’s other favorites: Grilled Asparagus, and Caesar Salad. If you don’t have a grill, this can be made in the oven as well– though the grill is preferred! My kids eat this as well (the alcohol cooks off in the process), and the meat stores really well to use in salads. I hope you enjoy this Beer Can Chicken as much as I do. Happy early Father’s Day!
- 1 whole chicken, rinsed and patted dry
- 1/2 Tablespoon Seasoning Salt (I love the one from Trader Joe’s)
- 1/2 Tablespoon dried Thyme
- 1 can of Beer (type is your preference), left out at room temperature
Prepare your grill. You will be using indirect heat to roast the chicken, so put half the grill on high, and leave the other half with the heat turned off. Close the grill cover and preheat for about 30 minutes. The temperature on the grill should read at about 380-400 degrees when ready. You can also do this in an oven and set it to 400 degrees (the rest of the directions will remain the same). Pour out (or drink!) half the can of beer. Next, season the chicken. Rub your spice mixture all over the outside of the chicken, and sprinkle a bit more inside the cavity. Set the chicken on top of the beer can, so it looks like it’s sitting on it. Carefully transfer the chicken to the grill, and set it on the half of the grill that is not turned on. Close the lid. Try not to peek at the chicken for at least 45 minutes! From here you can get a sense of how quickly it’s cooking– the chicken should be starting to brown slightly on the outside. Rotate the chicken 180 degrees. Close the lid and roast the chicken for approximately 30-45 minutes longer. The chicken will be done when it is browned on the outside and a knife inserted in to the thigh of the chicken brings out clear juices. When the chicken is done, carefully remove it from the grill (I use prongs on the top and a spatula underneath the bottom of the beer can). Remember the beer can will be scorching hot! Use prongs to remove the chicken from the can, and discard the remainder of beer. Allow to sit for 5-10 minutes before carving.