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This blog post was originally published on June 14th, 2017.
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!
Ingredients…
(Serves 2)
- 1 Whole Chicken, rinsed and patted dry
- ½ tbsp Seasoning Salt
- ½ tbsp Dried Thyme
Special Equipment…
- 1 can of Beer
Step 1
Prep Grill
First, 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 380-400ºF when ready. (You can also do this in an oven and set it to 400ºF…the rest of the directions will remain the same.)
Step 2
Season
Next, pour out (or drink!) half the can of beer, and season the chicken with your spice mixture by rubbing it all over the outside of the chicken, and sprinkle a bit more inside the cavity.
Step 3
Grill
Set the chicken on top of the beer can, so it looks like it’s sitting on it, and carefully transfer the chicken to the grill, and set it on the half of the grill that is not turned on. Close the lid and try not to peek at the chicken for at least 45 minutes!
Step 4
Rotate
After 45 minutes, you will 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 into the thigh of the chicken brings out clear juices.
Step 5
Remove from Grill
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, and enjoy!
Beer Can Chicken
Equipment
- 1 can of Beer
Ingredients
- 1 Whole Chicken, rinsed and patted dry
- ½ tbsp Seasoning Salt
- ½ tbsp Dried Thyme
Instructions
- First, 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 380-400ºF when ready. (You can also do this in an oven and set it to 400ºF…the rest of the directions will remain the same.)
- Next, pour out (or drink!) half the can of beer, and season the chicken with your spice mixture by rubbing it 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, and carefully transfer the chicken to the grill, and set it on the half of the grill that is not turned on. Close the lid and try not to peek at the chicken for at least 45 minutes!
- After 45 minutes, you will 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 into 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, and enjoy!
Nutrition
My father in law makes beer can chicken and it’s amazing. Thanks for this as I want to try making my own now.
Oh that is so cool! I can’t wait to hear if you like this one as much as his! (oooof the pressure is on! lol)
Made this tonight for our family with a lovely New England based Camp Wannmango from Harpoon Brewery in Boston/VT. Soooo good. Thanks Eva❤️