Beer can chicken

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

Beer can chicken on the grill is one of the most foolproof grilling techniques you can master, and the result is a whole chicken that is juicy right to the bone, with crisp skin and a subtle beer flavour running through the meat. All you need is a whole chicken, a rub and a half-full can of beer.

The secret is indirect grilling: the chicken cooks slowly in a kind of steam oven created by the beer evaporating from the inside. Don’t rush it; low and slow heat gives the best result.

With indirect grilling you can achieve fantastic results: the chicken turns out juicy and cooked through without burning on the outside.

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, as 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 must reach at least 74°C for the chicken to be safe, but take it to 82°C at the bone in the thickest part of the thigh for tender, juicy meat.
• 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

★★★★★★★★★★ 5.0 from 3 votes Rate the recipe ★ ★ ★ ★ ★

The chicken stays juicy thanks to the beer steaming inside it.

Prep 5 min

Cook 1 hr 20 min

Total 1 hr 25 min

Servings 4 servings

Ingredients

• 1 kg chicken whole
• rub
• 1 beer can 330 ml

Instructions

1. Put hickory chips in a bowl with ¼ of the beer so they do not start to burn when you put them on the embers.

2. Remove any feathers from the chicken.

3. Rub the chicken all over with the rub.

4. Put a tablespoon of rub into the beer can. Do this over the sink, as the beer can fizz over.

5. Stand the chicken on the beer can and tuck the wings behind its back (see picture).

6. Grill over indirect heat for about 1 hour and 20 minutes.

7. The chicken is ready when the meat by the bone reaches 82°C.

Notes

Tips: Make sure the chicken sits steadily on the can and the grill grate. Use indirect heat and close the lid. The steam from inside is what makes the chicken so juicy.

Storage: Keeps in the fridge for 2 to 3 days.

FAQ: The beer flavour is quite subtle in the finished dish. It is the steam that matters most, so use a beer you like.

Nutrition per serving

Calories

369 kcal

Carbohydrates

0 g

Protein

32 g

Fat

26 g

Saturated fat

7 g

Polyunsaturated fat

5 g

Monounsaturated fat

11 g

Trans fat

1 g

Cholesterol

128 mg

Sodium

119 mg

Potassium

325 mg

Fiber

0 g

Sugar

0 g

Nutrition values are estimates.

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