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Crispy Beer Can Chicken on the Grill

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A quick and easy grilled whole chicken recipe using a beer can to steam the meat from the inside, resulting in crispy skin and juicy, tender meat.

Ingredients

Scale
  • 1 whole chicken (4–5 pounds / 1.8–2.3 kg), fresh or thawed, preferably organic or free-range
  • 1 can of beer (12 oz / 355 ml), lager or pale ale recommended
  • 2–3 tablespoons olive oil or melted butter
  • 1–2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder (optional)
  • Fresh herbs (thyme or rosemary, optional)
  • Optional: garlic cloves for beer can
  • Optional: cayenne pepper or chili powder for spicy version
  • Optional: lemon slices for herb and citrus twist

Instructions

  1. Remove giblets from the chicken and pat the chicken dry with paper towels.
  2. Rub olive oil or melted butter all over the chicken, inside and out.
  3. Mix salt, black pepper, garlic powder, smoked paprika, and onion powder in a small bowl.
  4. Sprinkle the seasoning blend evenly over the chicken, rubbing it in gently.
  5. Open the beer can and pour out or drink about half of the beer. Optionally add garlic cloves or fresh herbs inside the can.
  6. Place the chicken cavity over the beer can so it sits upright. Use a beer can chicken holder if available.
  7. Preheat the grill for indirect heat to about 350°F (175°C).
  8. Place the chicken upright on the grill grate over a drip pan. Close the lid and cook for 60-75 minutes until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Rotate halfway through if needed.
  9. Check doneness with a meat thermometer or by ensuring juices run clear and legs wiggle easily.
  10. Carefully remove the chicken and beer can from the grill using gloves. Let the chicken rest upright or on a cutting board for 10-15 minutes before carving.

Notes

Pat chicken skin dry before seasoning for crispiness. Use indirect heat to avoid burning. Keep a spray bottle of water handy to control flare-ups. Let chicken rest after cooking to lock in juices. Avoid overly hoppy or dark beers; light lagers or pale ales work best. Can substitute beer with non-alcoholic beer or sparkling water for steaming effect without alcohol.

Nutrition

Keywords: beer can chicken, grilled chicken, crispy chicken, summer cookout, easy chicken recipe, juicy chicken, beer steamed chicken

Find it online: https://rowanrecipes.com/crispy-beer-can-chicken-on-the-grill-easy-juicy-tender-meat-recipe/