Beer Can Chicken

Wednesday, March 7, 2012 @ 11:03 AM
Lee Phillips

Beer Can ChickenCooking Method: Indirect Cooking

Preparation Time: 10 minutes


  • 1 whole chicken (about 4lb)
  • 1 can of beer (16oz – tall boy)
  • 2 tablespoons of salt
  • 1 teaspoon of black pepper
  • 3 tablespoons of your favorite dry spice rub
  • 2 tablespoons of vegetable oil

The steaming beer keeps the meat moist while the high heat crisps the skin, delivering a perfect bird each time.

GeeksTip: Make sure that the bird is well balanced before closing the lid. Otherwise your bird may tip, spilling the beer. When removing cooked chicken from the barbecue, use oven mitts and take care not to spill the contents of the beer can as it will be very hot. Let the bird rest for 10 minutes before removing the can.

Preparation and cooking:

Remove neck and giblets and discard. Rinse the chicken inside and out, then pat dry and rub with oil then rub inside and out with salt and pepper, and if required according to your taste the dry rub, then set aside.

Preheat barbecue on high.

Open the can of beer and pour half out (depending on the time of day, this is your excuse for a quick half!) Place the beer can in the middle of a chicken roaster, grabbing a chicken leg in each hand and pull the bird cavity over the beer can.

Turn one side of the burner completely off and set the other side to medium. Place the roaster on the side that is turned off so that you cook using the indirect method. Make sure the roaster is well balanced before closing the lid.

Cook the bird over a medium indirect heat for approximately 1¼ hours or until the internal temperature reads 170°F (77°C) in the breast area and 180°F (83°C) in the thickest part of the thigh.

Carefully remove from the barbecue wearing oven mitts, let it stand for 10 minutes before removing from the roaster. Be careful not to spill, contents will be hot. Carve the chicken and serve immediately, enjoy!

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