beer can chicken

I’ve found that, in my years of cooking, the simplest dishes are oftentimes the most show stopping.

Take for instance, a roasting chicken. Such a simple and humble dish, but when served with the right accompaniments, it becomes transformed into a meal more that ideal for serving to guests. The aromatics will transport imbibers to previous memories, perhaps of their childhood, or other fun times associated with said dish.

I’ve taken a summertime twist on this classic roasting chicken – because, let’s be real, who wants to turn on the oven for anything in the middle of the summer? Take a look at this beauty:

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What we’re marveling at is a classic “beer can chicken”….or “beer butt bird”, depending on your preference. I cannot claim credit for this exquisite dish, however much I’d love to. It’s a dish that screams summer to me, so much so that I make it a handful of times each season. The beer does an amazing job of keeping the chicken moist and tender – so much so, you’ll hardly find yourself needing a fork, for both shredding and eating. A few ears of fresh corn and a big salad make this the super dish of summer.

~~~

Beer Can Chicken {recipe adapted from All Recipes}

This is one dish where you simply can’t go wrong. A few minutes of prep work – rinsing and drying the bird, and giving it a spice rub massage – is all that’s needed. I’ve outlined a simple spice rub below that the hubs and I have enjoyed as of late, but feel free to get creative with your own! And don’t be intimidated by the size of the bird; in fact, I may even go a bit bigger the next time, as the leftovers here are glorious! Shredded up for chicken salad, or tossed in creamy alfredo, you cannot and will not be disappointed. 

Ingredients:

1 whole chicken {I used a 5 lb. bone-in, skin-on bird}, with innards removed

1/2 can beer, preferably one more mild in flavor {a pilsner worked great}

cooking spray or olive oil

spice mixture of your choice*

special tools: large roasting dish with handles, heavy duty aluminum foil 

To Prepare:

Preheat an outdoor grill to medium-high heat; between 400 and 425 degrees is ideal. Line your baking dish with aluminum foil, making sure to cover all surfaces {this aids in clean-up later on!}. Spray the bottom with cooking spray or drizzle with olive oil. Place the half-full can of beer in the center.

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*Prepare your spice mixture, or feel free to use a pre-packaged one. I mix a combination of salt, pepper, paprika, garlic powder, and chili powder in a bowl to rub the bird down with.

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Rinse chicken under cold, running water. Pat dry very thoroughly; any residual moisture will prevent the skin from crisping up. Place on a plate and rub down with spice mixture, making sure to get into all the crevices and inner cavity. I also like to rub it on the breast meat, underneath the skin, for additional flavor.

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Fit whole chicken over the can of beer with the legs on the bottom of the pan; make sure it stands upright on its own. Sprinkle any remaining spice mixture into the cavity {this may cause the beer to foam slightly}.

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Place the baking dish with standing chicken onto the preheated grill, making sure it’s not directly over any burners {in this case, indirect heat is best for cooking}. Close the lid and cook until the chicken is no longer pink and the bone and juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees.

Remove the pan from the grill and cover entirely with foil. Let it rest for 10 minutes, allowing the juices to redistribute.

Using tongs, carefully lift the bird off the beer can {discard this}. Break down the bird and serve with your choice of sides!

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Let’s discuss: Have you every tried making beer can chicken? If you cook this regularly, or any other sort of roasted bird, what is your favorite thing to do with the leftovers!

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10 thoughts on “beer can chicken

  1. Although I’ve heard of this recipe before, I never thought of trying it… Your clear steps show that it is very easy to follow and with great results! I’m not a fan of beer, can you taste it in the chicken when it’s cooked?

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