| More

Basic Beer-Can Chicken

Provided by Steven Raichlen

  • Saved by 1438 people
  • Viewed 7520 Times
  • Shared 190 Times

This recipe is part of these featured cookbooks:
Latest Review: "put a small onion or new potato in neck cavit ...more"
  • Prep:
  • Cook:
  • Ready in:
  • Serves:

Ingredients

  • 1 can (12 oz) Beer
  • 1 Chicken (3 1/2 to 4 pounds)
  • 2 tablespoons All-Purpose Barbecue Rub or your favorite commerical rub
  • 2 teaspoons Vegetable Oil
  • 2 cups Wood Chips or Chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained
  • 1 Vertical Chicken Roaster (optional)
| More

Cooking Instructions

Pop the tab off the beer can. Pour half of the beer (3/4cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can. Do not worry if the beer foams up: This is normal.

If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can.

If cooking on a roaster: fill it with the beer mixture and position the chicken on top, following the manufacturers instructions.

Tuck the tips of the wings behind the chickens back.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 degrees Fahrenheit on an instant-read thermometer inserted in the thickest part of a thigh, but not touching the bone), 1 1/4 to 1 1/2 hours. If using a charcoal grill, you will need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it is still on the vertical roaster.

Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.

AOL Users:

Use your AOL screen name to sign in and begin adding your own tags

Sign in Now

New Users:

Don't have a screen name yet?

Register here and you'll soon be on your way to tagging recipes.

Register

Recipe Location

This recipe has been added to the following public cookbooks:
Debbie's Collection of Great Recipes, marks, Ben's Cookbook, laura's online recipes (aol), terri's on-line recipes

close

Try out our new Grocery List!

Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.

Recent Reviews

Recent Reviews
Rating Submitted by Comment Summary
H Jewelry
05/25/08 09:34 AM

good tip

put a small onion or new potato in neck cavity to hold in the steam and juices
ajjr42
03/18/08 06:36 PM

Beer Butt Chicken

I am not normally a fan of chicken, but this is my favorite. You can't screw it up. It is the most moist and flavorful chicken ever
Hangerwalker
03/18/08 06:02 PM

Good Whatever You Call It

Beer can chicken is one of our favorite ways to cook it. Try it with home made"Emeral's Essence"...it's GOOOOOOD !!!!!!
Sarahboo788
03/18/08 05:08 PM

BeerButt Chicken

We call it that here in IL too! lol Its SO good and is always juicy and aMMMazing. (=
Rhb825
03/18/08 04:17 PM

Be Aware

I would suggest not using a beer can for this recipe. The printing on the outside and plastic coating on the inside of the can release contaminants when they are heated.

1 - 5 of 24 Reviews | Next

Rate & Review This Recipe

AOL Users:

Use your AOL screen name to sign in and add your own rating and review.

Sign In Now

New Users:

Don't have a screen name yet? Register here and you'll soon be on your way to rating & reviewing recipes.

Register

ADVERTISEMENT

More Recipes By Steven Raichlen

  1. tangerine teriyaki tofu

Dinner Tonight

Puff Pastry Valentine CookiesCampbell's

Heart-shaped puff pastry cookies are so easy to make, and this recipe has three different topping ideas.

    ADVERTISEMENT

    Browse Recipes

    Get Organized

    Have a bunch of recipes ready to be filled into a cookbook?
    Create a Cookbook

    Highest Rated Recipes

    1. steak marinate in dr.pepper
    2. easy chicken pot pie
    3. tuna noodle casserole
    4. campbell's® slow-cooked pulled pork sandwiches
    5. best fudge brownies

    Also on AOL