Grilled Beer Can Chicken Recipe
Want to take your chicken from drab to fab? If so, keep reading! This recipe for grilled beer can chicken is the perfect addition to a game-day lineup, but it would be equally great to serve to the family at dinner (don't worry, there's no alcohol in the end). From the perfect spice blend to coat the chicken to a decadent mix of butter and beer, this chicken gets so tender, juicy, and flavorful as it cooks on the grill.
Recipe developer Stephanie Rapone is the brains behind this fun and easy dish you'll want to make repeatedly. "I love how easy this recipe is to make, and that I can make it on the grill on really hot days without it being a typical "grilled" meal," Rapone says. And, this recipe is suitable for a rookie. "This is a great recipe for a beginner," she adds. "I know making a whole chicken can be intimidating, but the moisture from the beer, as well as having it get that steam in the first 30 minutes, really keeps it moist and delicious."
Gather the ingredients for this grilled beer can chicken
Start by gathering all of the necessary ingredients. You will only need a few things, including a whole chicken, butter, paprika, brown sugar, ground thyme, kosher salt, and, of course, a can of beer. For this recipe, a simple lager or light ale works best.
Once you have those items, you can make this tender grilled beer can chicken.
Preheat the grill and mix the spices
For this recipe, you will need to use a grill, so go ahead and preheat yours to medium-high heat at 425 F. While the grill preheats, you can melt the butter and tend to the rest of the prep work.
In a small bowl, add the ingredients for the chicken rub. This includes paprika, brown sugar, ground thyme, and kosher salt. Pour out half the beer (perhaps into a glass for yourself — you deserve it!). Take the can with the remaining beer and place it on a rimmed baking sheet. If you like, you can add a layer of foil first to prevent any messes.
Season the chicken
Grab your chicken and blot the inside and outside with a paper towel to remove any excess moisture. Then, sprinkle about a third of the seasoning mix in the inside of the chicken.
Now, place the chicken over the beer can so it's standing up. Using a pastry brush or something similar, coat the outside of the chicken with a generous amount of butter, making sure to spread it all around. Add the remainder of the seasoning mix on top of the butter, because the more flavor, the better!
Place chicken on the grill
Rapone suggests inserting a thermometer into the chicken at this time to keep more accurate track of the temperature of the chicken while it is on the grill.
Turn off the flame on one side of the grill but keep the other sections going to keep the grill hot. Rapone says she usually shuts off the middle burner and leaves the two sides on. Then, place the chicken on the grill and add some water on the rimmed baking sheet.
Roast the chicken
Set your timer for 30 minutes and let the chicken do its thing. Once the 30 minutes are up, remove the chicken from the baking sheet and roast directly on the grill for another 45 minutes to an hour at 425 F. "Having the chicken essentially steam for the first 30 minutes is a special technique that helps the meat come out super moist," Rapone notes.
Be sure to check the temperature at the thickest part of the thigh. You want to be sure it hits 160 F when you take it off, since it will continue to cook once you remove it from the grill, reaching its ideal temperature of 165 F.
Let the chicken rest, then serve
After you remove the chicken from the grill, let it rest for 10 to 15 minutes. Then, you can go ahead and slice and serve as you please. "I love to marinade veggies in Italian dressing and grill them up while the chicken is resting. It's a great healthy meal, and the grill is already hot, so it's perfect," Rapone says.
We don't think you will have much left over, but if you do, don't sweat it! "I recommend keeping leftovers in an airtight container in the fridge for up to 5 days," Rapone says. "If you want to freeze it, just pick the meat off and shred it, and store it in an airtight container in the freezer for up to 3 months."
- 1 whole (5 to 6-pound) chicken, giblets removed
- 4 tablespoons butter
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 tablespoon ground thyme
- 1 tablespoon kosher salt
- 1 (12-ounce) can light ale or lager
- Preheat grill on medium-high heat to 425 F.
- As the grill heats, melt the butter. In a small bowl, combine the paprika, brown sugar, ground thyme, and kosher salt. Pour out half the beer (into a glass to sip on, perhaps!) and set the remaining half can of beer on a rimmed baking sheet.
- Blot the chicken dry inside and out. Use about a third of the seasoning mix to season the inside of the chicken. Place the chicken over the beer can so it's standing up.
- Brush the melted butter all over the outside of the chicken and season with the remainder of the seasoning mix.
- Shut down the flame on one section of your grill, but keep the other section(s) going to create indirect heat. Place the chicken on the grill and add water to the rimmed baking sheet.
- Roast the chicken for 30 minutes, then take it off the baking sheet and continue to roast for another 45 minutes to 1 hour at 425 F. Check the temperature in the thickest part of the thigh. You are looking for 160 F, as the temperature will rise to 165 F after you remove it from the grill. If needed, continue roasting until the internal temperature reaches 160 F.
- Allow chicken to rest for 15 to 20 minutes before serving.
| Calories per Serving | 797 |
| Total Fat | 56.9 g |
| Saturated Fat | 20.3 g |
| Trans Fat | 0.8 g |
| Cholesterol | 255.5 mg |
| Total Carbohydrates | 6.3 g |
| Dietary Fiber | 0.7 g |
| Total Sugars | 2.4 g |
| Sodium | 939.1 mg |
| Protein | 56.6 g |
