Beer can chicken, juicy chicken on the grill with minimal preparation.
Rub a whole chicken with rub and insert the top of the beer can into the chicken.
Here it is important to use a grilling method called indirect grilling.
See Weber’s website for tips on grilling methods
Here is the recipe for rub I use:
Basrub
Tips and variations
- Use indirect grilling — the lid must be on throughout the entire cooking time to create even, surrounding heat.
- Half-empty the beer can before using it — too much liquid will boil over and the chicken won’t sit properly on the can.
- Rub the chicken generously with the rub, including under the skin on the breast, for maximum flavour.
- The core temperature should reach 74°C in the thickest part of the thigh (not near the bone) for a safe and juicy chicken.
- Try different beer styles: IPA gives bitterness, dark beer gives a smokier character, and lager is neutral and classic.
🍷 Wine tips
Chardonnay (Burgundy) — Beer can chicken has a lightly smoky, umami-rich flavour from the beer. A full-bodied Chardonnay from Burgundy balances this beautifully with creamy fruit. Viognier is an aromatic and exciting alternative — try a Condrieu from the Rhône for something special.
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Beer can chicken
Ingredients
Method
- put hickory tiles in a bowl with ¼ of the beer, this so they do not start to burn when you put them in to the grill
- Remove any feathers from the chicken
- Rub the chicken in with rub
- Put a tablespoon of rub in the beer can, do this over the sink as the beer can "effervesce" over
- put the chicken on the beer can and turn the wings at the back of the chicken (see picture)
- grill on indirect heat for about 1 hour and 20 min
- the chicken is ready when the meat at the bone holds 82 °
Nutrition
Tried this recipe?
Let us know how it was!FAQ
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