Beer Can Chicken | Poultry Recipes
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Beer Can Chicken

Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Fuel Type:
  • People

    Serves 4

  • Prep Time

    10 min.

  • Grilling Time

    1:15 to 1:30 h

Ingredients
Instructions

the Ingredients

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Rub

  • 1 teaspoon mustard powder
  • 1 teaspoon granulated onion
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon granulated garlic
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
 
  • 1 whole chicken, about 1.8 kilograms, neck, giblets and excess fat removed
  • 2 teaspoons vegetable oil
  • 1 can (480 millilitres) of lager or other beer (tall boy)

Special Equipment

  • church key-style can opener

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small bowl combine the rub ingredients.
  • Lightly brush the chicken all over with the oil and season, inside and outside, with the rub.
  • Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • Depending on which poultry roaster you use, either pour out half the beer and place the can in the poultry roaster and plunk the chicken on top of it. Or pour half the beer into the centre cup if your poultry roaster has such, plunk the chicken over the cup so it sits firmly. Tuck the tips of the wings behind the chicken’s back. Now transfer the chicken on the poultry roaster to the grill. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 70°C to 74°C in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
    Depending on which poultry roaster you use, either pour out half the beer and place the can in the poultry roaster and plunk the chicken on top of it. Or pour half the beer into the centre cup if your poultry roaster has such, plunk the chicken over the cup so it sits firmly. Tuck the tips of the wings behind the chicken’s back. Now transfer the chicken on the poultry roaster to the grill. Grill over medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 70°C to 74°C in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
  • Wearing insulated barbecue mitts, remove the poultry roaster from the grill and transfer the chicken to a cutting board. Let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time.) Carefully lift the chicken off the poultry roaster, preventing the hot beer from spilling (the beer will be very hot.) Discard the beer. Cut the chicken into serving pieces as desired. Serve warm

Let's Gear Up

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