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Jun 6, 2013

Hickory-Smoked Beer Can Chicken Recipe from Weber's New Real Grilling™ by Jamie Purviance

Rating: 5 stars

18 Reviews

Serves: 4 // Prep time: 15 minutes | Dry brining time: 2 hours | Grilling time: 1¼ to 1½ hours | Special equipment: 4 large handfuls hickory or oak wood chips, church key–style can opener, instant-read thermometer

Grocery List

Meat / Poultry / Seafood

  • 1 whole chickens, each 4 to 5 lb

Oil and Spices

  • 1 tbsp extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 2 tsp granulated onion
  • 2 tbsp kosher salt
  • 2 tsp paprika

Wine / Beer / Spirits

  • 1 cans beer (each 12 fl oz)

Other

  • 1 tsp golden brown sugar

Special Equipment

  • church key–style can opener
  • instant-read thermometer
  • 4 handfuls oak or hickory wood chips

Ingredients

  • 1 whole chicken, 4 to 5 pounds, neck, giblets, and any excess fat removed
  • 2 tablespoons kosher salt

Rub

  • 2 teaspoons granulated onion
  • 2 teaspoons paprika
  • 1 teaspoon packed golden brown sugar
  • ½ teaspoon freshly ground black pepper

  • 1 tablespoon extra-virgin olive oil
  • 1 can (12 ounces) beer, at room temperature

Instructions

  1. Sprinkle the salt evenly over the meaty parts of the chicken and inside the cavity (but not on the back). The chicken will be coated with a visible layer of salt. Cover with plastic wrap and refrigerate for 2 hours.

  2. Combine the rub ingredients.

  3. Soak the wood chips in water for at least 30 minutes.

  4. Prepare the grill for indirect cooking over medium heat (350° to 450°F). Keep the temperature as close to 400°F as possible throughout the cooking time.

  5. Rinse the chicken with cold water, inside and outside, to remove the salt, and then pat dry with paper towels. Brush the chicken with the oil and season all over, including inside the cavity, with the rub. Fold the wing tips behind the chicken’s back.

  6. Open the can of beer and pour out about two-thirds. Using a church key–style can opener, make two more holes in the top of the can. Place the can on a solid surface and then lower the chicken cavity over the can.

  7. Drain and add two handfuls of wood chips to the charcoal or put them in the smoker box of a gas grill, following the manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the chicken-on-a-can to the grill, balancing it on its two legs and the can like a tripod. Cook the chicken over indirect medium heat, with the lid closed, until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone), registers 160° to 165°F, 1¼ to 1½ hours. After the first 15 minutes of cooking time, drain and add the remaining wood chips to the charcoal or to the smoker box. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature, adding 6 to 10 unlit briquettes after 45 minutes. Leave the lid off the grill for about 5 minutes to help the new briquettes light.

  8. Carefully remove the chicken-on-a-can from the grill (do not spill the contents of the beer can, as it will be very hot). Let the chicken rest for 10 to 15 minutes (the internal temperature will rise 5 to 10 degrees during this time) before lifting it from the beer can and carving it into serving pieces. Serve warm.

18 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jul 20, 2013

Cindy W

Amazing Flavor

My husband and I had never tried a beer can chicken. We have your average Weber grill; nothing fancy! We separated the coals, added the hickory chips, and put the chicken in the middle of the grate. The chicken smoked for approximately one hour and it was moist, delicious, and full of flavor! We'll make this recipe over and over and over again, possibly trying turkey next time!
Thank you for this terrific recipe!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 26, 2013

Gloria W

Smokey Flavor

We loved the smokey flavor in the poultry. I used a small turkey and hickory wood chips. The turkey was moist and VERY flavorful. In Arizona it is too hot to use the oven in the summer, but it was great to cook the turkey on the grill.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Hickory-Smoked Beer Can Chicken

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