This delectable, fat Beer Can Chicken on your grill is so easy ! Plus, it ’ randomness great to make on the weekend and use it for meal homework excessively. The chicken is seasoned with a homemade rub then grilled on top of a beer can. The chicken has a crisp, seasoned bark and is tender and delectable.
Now does this look tasty or what? Let me tell you we LOVE Beer Can Chicken on the grill! It was all we could do not pull that crispy skin right off the chicken. IT starts with a delicious now does this look tasty or what ? Let me tell you we LOVE Beer Can Chicken on the grillroom ! It was all we could do not pull that crisp skin right off the chicken. IT starts with a delectable Chicken Rub and then it is grilled until perfectly crispy on the away and juicy on the at heart ! precisely look at the crisp golden skin ! Mmmm ! That is one tasty bird !
I ’ ll admit this is the beginning time I made this and I ’ meter hooked for life ! I can ’ thymine expect to try more flavors. I ’ m in truth wanting to try a tequila birdlime relish ! It was sooooo blue .
We served it with my favorite Grilled Asparagus and it was the perfect jazz band !
Did you know you can besides make Beer Can Chicken on the Smoker if you love that smoked taste !
I used this handy chicken rack that made it extremely easy to balance the chicken on the grill .
If you use fair the beer can it gets a little bit catchy, so check out my technical tips below on that !
Ingredients Needed
- Chicken Rub
- Whole Chicken
That ’ s it, entirely two ingredients !
How to make Beer Can Chicken
- Preheat the grill to 375 degrees.
- Prepare BBQ Chicken rub or use your favorite premade rub.
- Rinse chicken under cold running water, drain and pat dry. Fit whole chicken over the opened can of beer with the legs on the bottom; keeping upright, just like as pictured.
I recommend using this chicken rack besides ! - Sprinkle the seasoning mix into the top cavity of the chicken.
- Lift the skin from the chicken. Then generously rub the spice mix in between the skin and meat of the chicken to season. Next rub the remaining seasoning mix over the entire surface of the chicken.
- Place the chicken, standing on the can, directly on the preheated grill using indirect heat.
- Close the lid and until the chicken is no longer pink and the juices run clear
- Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest before slicing.
Expert Tips
- Dry the skin of your chicken well. A dry skin will help get a crispy skin when you grill it.
- Make sure to rub the inside of the chicken in the cavity along with the skin. We recommend also lifting the skin up and rubbing it under the skin so the seasoning gets right on the meat.
- Any beer will be fine you don’t need an expensive craft beer to make this.
- Make sure you empty or drink half of the beer. This is because you need headspace in the can to create steam for cooking inside the chicken.
- If you don’t have a fancy beer can chicken holder simply place you chicken in a 9×13 metal or disposable pan. This will help transfer the chicken off the grill or catch the chicken and beer if things get tipsy on the grill.
- The easiest way to remove the beer can from the chicken require two people. One person holds the can with tongs while the other one grabs the chicken using wadded up paper towels or a clean towel and pulls it off.
- If you don’t want to use beer you can substitute soda like ginger ale, citrus soda or even root beer.
- Don’t want to fire up the grill? Bake it in the oven, just make sure to place a pan under the chicken to catch the juices.
Leftovers
- Let the leftover chicken cool. Then store it in an airtight container in the fridge for up to 3 days.
- Any recipe that calls for shredded or cubed chicken is great for using up any leftovers you have.
- Perfect to adding to a salad or making a sandwich.
Sides to serve with it!
WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:
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Are you ready to get grilling this chicken ? ! ! I ’ meter getting hungry again precisely looking at it ! Be certain to tag me on Instagram @ gimmesomegrilling or hashtag # gimmesomegrilling !
I truly want to hear from you, so if you love this chicken, be sure to comment and leave a five star rating below .
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Beer Can Chicken
This delicious, juicy chicken on your grill is so easy! The perfectly seasoned, crispy chicken with tender, juicy meat grilled on a beer can.
Prep:
15
mins
Cook:
1
hr
15
mins
Total:
1
hr
30
mins
Print Recipe
Save RecipeSaved!
6
Ingredients
-
▢
3 pound wholly chicken
-
▢
1 batch BBQ Chicken Rub
Cook Mode
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Instructions
-
Preheat an outdoor grill for medium-high indirect heat, about 375 degrees F (190 degrees C). Indirect heat is when half of the grill is heating and half is not. You will cook the chicken on the cool side.
In a small bowl shuffle together the BBQ Chicken rub or use your front-runner premade chicken rub .-
Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. I recommend using this chicken rack also! Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can.
-
Gently lift the skin from the chicken. Then generously rub the chicken rub in between the skin and meat of the chicken to season the chicken. Next rub the remaining seasoning mix over the entire surface of the chicken.
-
Place the chicken, standing on the can, directly on the preheated grill on the “cool side” to cook using indirect heat. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. We recommend not checking the grill for the first hour so the heat stays in. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
-
Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Read more: One Pot Chicken and Rice – Iowa Girl Eats
Tips
Expert Tips
- Dry the skin of your chicken well. A dry skin will help get a crispy skin when you grill it.
- Make sure to rub the inside of the chicken in the cavity along with the skin. We recommend also lifting the skin up and rubbing it under the skin so the seasoning gets right on the meat.
- Any beer will be fine you don’t need an expensive craft beer to make this.
- Make sure you empty or drink half of the beer. This is because you need headspace in the can to create steam for cooking inside the chicken.
- If you don’t have a fancy beer can chicken holder simply place you chicken in a 9×13 metal or disposable pan. This will help transfer the chicken off the grill or catch the chicken and beer if things get tipsy on the grill.
- The easiest way to remove the beer can from the chicken require two people. One person holds the can with tongs while the other one grabs the chicken using wadded up paper towels or a clean towel and pulls it off.
- If you don’t want to use beer you can substitute soda like ginger ale, citrus soda or even root beer.
- Don’t want to fire up the grill? Bake it in the oven, just make sure to place a pan under the chicken to catch the juices.
Leftovers
- Let the leftover chicken cool. Then store it in an airtight container in the fridge for up to 3 days.
- Any recipe that calls for shredded or cubed chicken is great for using up any leftovers you have.
- Perfect to adding to a salad or making a sandwich.
Video
Nutrition Information
Calories:
234
kcal
(12%)
,
Protein:
20
g
(40%)
,
Fat:
16
g
(25%)
,
Saturated Fat:
4
g
(25%)
,
Cholesterol:
81
mg
(27%)
,
Sodium:
76
mg
(3%)
,
Potassium:
205
mg
(6%)
,
Vitamin A:
150
IU
(3%)
,
Vitamin C:
1.7
mg
(2%)
,
Calcium:
12
mg
(1%)
,
Iron:
1
mg
Read more: Easy Oven-Baked Baby Back Ribs
(6%)
© Gimme Some Grilling ®
We are not dietitians and recommend you seek a dietician for accurate nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate consider, I recommend running the ingredients through your favorite nutrition calculator .
