On the Grill: Beer Can Chicken
It is grilling season and we love Beer Can Chicken on the grill! Beer Can Chicken is easy to prepare because you basically set it on the grill and forget about it. This recipe is the simplest and best method to getting a succulent roasted chicken every single time. There are many versions of the Beer Can Chicken recipe, but this is our favorite.
One of the best things about Beer Can Chicken is that it is very difficult to overcook. The key here is the indirect heat of the charcoal. If you’re looking for a super-simple healthy meal to cook on the grill, this is the perfect recipe. Add a big salad and some corn on the cob, and you’re all set!
- 1-4 lb whole chicken
- 2 Tbsp olive oil
- 1 opened, half-full can of beer, room temperature
- 1 Tbsp kosher salt
- 2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme
- 1 Tbsp black pepper
- 5-6 fresh garlic cloves
- Any other herbs that you enjoy can be substituted.
- Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals.
- Remove neck and giblets from cavity of chicken, and wash thoroughly.
- Rub the chicken all over with olive oil.
- Mix the salt, pepper, and thyme in a mixing bowl and rub the seasoning mixture all over the outside and inside of the chicken.
- Make a few small slits in the skin and slide the garlic under the skin all over the bird.
- Open the can of beer and pour out (or drink!) half of it.
- Add more thyme into the can (or another herb like rosemary or sage) and lower the chicken onto the open can so that the chicken is sitting upright with the can in its cavity.
- Place the chicken on the cool side of the grill using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. There are also accessories you can buy to keep the chicken from falling over in the barbecue section of your local store.
- Cover the grill. Leave it at least an hour. After an hour, check the chicken and refresh the coals if needed. Keep checking the chicken every 15 minutes or so, until a meat thermometer reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4-pound chicken will usually take around 1½ hours. If you don't have a meat thermometer, a good way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.
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