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Beer Can Chicken

Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Fuel Type:
  • People

    Serves 4

  • Prep Time

    10 min.

  • Grilling Time

    1:15 to 1:30 h

Ingredients
Instructions

the Ingredients

Beer Can Chicken

Rub

  • Completed step 1 teaspoon mustard powder
  • Completed step 1 teaspoon granulated onion
  • Completed step 1 teaspoon paprika
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon granulated garlic
  • Completed step ½ teaspoon ground coriander
  • Completed step ½ teaspoon ground cumin
  • Completed step ½ teaspoon freshly ground black pepper
 
  • Completed step 1 whole chicken, about 1.8 kilograms, neck, giblets, and excess fat removed
  • Completed step 2 teaspoons vegetable oil
  • Completed step 1 can (480 milliliters) lager or other beer (tall boy)

Special Equipment

  • church key–style can opener

Instructions

  • In a small bowl combine the rub ingredients.
  • Lightly brush the chicken all over with the oil and season, inside and outside, with the rub.
  • Prepare the grill for indirect cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • Open the beer can and pour off half of the beer. Using a church key–style can opener, make two more holes in the top of the can. Set the can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the chicken-on-a-can to the grill, keeping the can upright. Carefully balance the chicken on its two legs and the can. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 70° to 74°C in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
    Open the beer can and pour off half of the beer. Using a church key–style can opener, make two more holes in the top of the can. Set the can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the chicken-on-a-can to the grill, keeping the can upright. Carefully balance the chicken on its two legs and the can. Grill over medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 70° to 74°C in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
  • Using tongs, grasp the bird and slide a sturdy, wide spatula under the beer can. Carefully transfer it in an upright position to a platter and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Using tongs to hold the chicken and paper towels to hold the can, give the chicken a little twist to loosen the can before trying to remove it. Carefully lift the chicken off the beer can, keeping the can upright to prevent the hot beer from spilling (the beer will be very hot). Discard the beer. Cut the chicken into serving pieces. Serve warm.

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