Beer Can Chicken or Beer Butt Chicken is moist on the inside and crispy on the outside and a fun way to grill chicken for your family and friends.
So what is Beer Can Chicken? It is a method of cooking, indirect grilling, in which an open can of beer is inserted into the cavity of a chicken and then used to hold the chicken vertically while it cooks on the grill.
So why grill chicken this way? First of all, there is beer and it's fun!! Even though I am not a beer drinker, I like the very subtle taste the beer adds to the chicken.
Also, During the grilling process, the beer in the can will steam, which adds moisture in the cavity of the chicken. Because the chicken is in an upright position, the fat in the chicken drains away and the skin is evenly cooked and crispy. Yum, and it's fun!!!
You don't have a grill? No worries, you can make this recipe in the oven! See below for details.
Let's get grilling!!
Some Tips
You don't have to use a beer can for a holder. For easier setup, buy a special pan made specifically for grilling Beer Can Chicken. You can find a similar pan with holders at most grilling stores or specialty stores like William Sanoma. I got mine at Home Depot. Just pour beer (or other liquids) into the cup containers. You can also use emptied cans from vegetables or beans.
2. Dry Brine the chicken overnight for a more flavorful chicken with crispy skin. Directions are in the recipe below. This is optional, but if you have the time it is so simple and worth it!
3. Be sure the chicken or chickens are not cold before cooking. Leave the chicken out of the refrigerator for at least 30 minutes and up to 2 hours to bring the chicken to room temperature for even cooking. You don't want burned chicken on the outside and raw chicken on the inside!
4. You can substitute wine or chicken broth, or even cider for the beer if you like.
Another option is to substitute half of a can of soda such as Coke or ginger ale. 😀
5. Remember that the chicken needs to rest for at least 20 minutes after you grill it.
I recommend 30-45 minutes. The chicken stays very hot for a while. If you cut it too soon, it will be hard to handle because it will be very hot, and the juices will run out, leaving the chicken dry. If rested, the juices will redistribute for a moist chicken.
Because my family can be impatient, I have carved the chicken too soon. I almost burned my fingers, and the juices ran out, leaving the chicken a little dry. Wait! It will be worth it!
What to serve with Beer Can Chicken
Grilled Corn on the Cob
Baked Beans
Cole Slaw
Corn Bread
Fruit Salad
Salad with Homemade Green Goddess Dressing, pic and recipe link below
Caprese Salad with Green Goddess Dressing, pic and recipe link below
Beer Can Chicken Recipe
Prep Time: 10 minutes
Optional Brining time: 8 - 48 hours
Cook Time: 1 hour 15 minutes to 1 hour 30 minutes
Servings: 4 servings per chicken, *I usually double the recipe for two chickens
Ingredients:
1 4-pound chicken with neck and giblets removed from the cavity of the chicken
(Optional) 2 plus tablespoons of Kosher Salt for Dry Brining
2 tablespoons of Extra Virgin Olive Oil (EVOO)
1 12-ounce can of beer half full at room temperature
1 Tablespoon of Kosher Salt
1 Tablespoon of black pepper
1 Tablespoon of granulated or powdered garlic
Optional: 1-2 Tablespoons of chopped fresh herbs such as thyme.
Directions:
Dry Brining- Optional: Brining is the secret to really juicy and delicious meat. Brining helps increase moisture in foods. This is an optional step, but if you have the time, it will be worth it!
Wet brining uses more salt, and takes up more space in your refrigerator.
I like dry brining because it is easy, takes up less space in the refrigerator, uses less salt, and is less messy. But most importantly it has a really good result.... juicy meat on the inside with a more intense complex flavor, and better browning on the outside. I could go into the science of browning and the Maillard reaction....but just trust me, it tastes better!
Directions for dry brining: Heavily salt the meat all over with Kosher salt. Salt the inside of the cavity as well. You can add other spices as well such as pepper, garlic, and herbs. Leave in the refrigerator on a sheet pan uncovered overnight or up to 36 hours. No need to wash off the salt.
*When ready to grill, make sure to take the chicken out of the refrigerator for at least 30 minutes for up to two hours to bring the chicken to room temperature.
Prepare the grill. Spray a clean grill with cooking spray or rub vegetable oil on the grates.
Prepare a grill for *indirect heat over medium-high heat (400 degrees). This means that only half of the grill will have burners lit. See below for specific instructions for indirect heat.
Pat the room-temperature chicken with a paper towel to remove moisture
Rub the EVOO over the outside of the chicken
Season the chicken with salt, pepper, and garlic. *If you brined the chicken, no need to use more salt.
If not using the beer cans, fill the container half full with beer, broth, wine, or other liquid.
* Direct Heat vs Indirect Heat
Direct heat: Indicates you are cooking directly over a burner that is turned on. This is a good method for searing and cooking meats that need a quick cooking time and are not fatty. (The fat drippings can cause a flare-up).
Indirect heat: Indicates the food is cooked on the side of the grill that does not have a burner turned on, or placing the food to the side of the heat source.
Usually, you have the burners on one side turned on, and the other side turned off. Indirect heat is a good way to cook fatty foods since you will avoid flare-ups. It is also a good method for cooking foods slowly, or at lower temperatures.
7. Place the chickens with legs pointing down, on the beer can, or another metal container.
8. Tuck the wings behind the backs.
9. Place the chicken on the beer can or the chicken on a metal container on the grill on the indirect side (cool side) of the grill. Cover the grill and walk away!
Do not check on the chicken often. Try and let the chicken cook for at least 45 minutes to an hour before checking. Checking interrupts the cooking process. Only check if there seems to be a problem, for example, the grill is getting too hot.
If your grill has a thermometer, maintain a temperature of 350-400 degrees.
10. Once the chicken has cooked for about an hour, check the internal temperature every 15 minutes.
11. Cook until the chicken skin is golden brown and a thermometer inserted into the thickest part of the thigh reads 170 degrees and the breast reads 165 degrees, taking approximately 1 hour and 15-20 minutes.
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12. Transfer the chicken to a carving board and cover loosely with foil for 20 minutes to an hour.
Then carve the chicken and serve immediately.
How to carve the chicken can be tricky if you have never done it. I decided the easiest way to include a link from Taste of Home.
Click on the highlighted titles above or here to learn how to expertly carve your chicken! You can also look up videos that will show you how to carve step by step. It's great practice for when you carve your Thanksgiving turkey!
*Tip: Cut off the breast before carving. Use a very sharp knife or an electric knife when cutting the breast to preserve the skin. I was in a hurry, so I lost some of the yummy and pretty skin in the pic.
Roasting the Beer Can Chicken in the Oven
*Note: You may also roast the chicken in the oven. Place chicken on an open half-filled can of beer sitting up on a large roasting pan on the lower half of your oven. Roast at 350 degrees until done, about an hour and 15 minutes or so, and until the internal temperature of the breast reaches 165 degrees and the thigh reaches 170 degrees.
13. Serve the chicken with your favorite sides.
In the pic:
Click on the highlighted Titles below for the recipes!
Grilled Corn on the Cob
Grilled Corn and Tomato Salad
Lots of fun ways to use Homemade Green Goddess Salad Dressing!
Happy Grilling and Bon Appetit!! 😘 p
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