Beer Can Chicken is a classic grilling recipe that’s sure to impress your guests with its crispy skin and juicy, flavorful meat. The secret lies in the beer can method, which helps the chicken stay moist while cooking. The beer infuses the chicken with subtle flavor, and the spices create a deliciously aromatic coating. This easy recipe will yield a perfectly cooked chicken with a crackling skin and tender, juicy meat that everyone will love paired with the Day 9 Advent Wine.
Yields: 6 servings
Ingredients:
- 1 opened half-full can of beer at room temperature (preferably a tall, skinny can)
- 1 (5-pound) whole chicken, neck and giblets removed
- 2 tablespoons canola oil
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt, plus extra for sprinkling
- 1 teaspoon sweet paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- Freshly cracked coarse black pepper for additional seasoning
Instructions:
- Preheat the Grill: Set up your gas grill to medium-high heat, lighting all burners. Aim for a grill temperature between 325°F and 350°F for indirect cooking.
- Prepare the Chicken: Pat the chicken dry with paper towels, ensuring you get as much moisture off as possible, especially around the legs and wings. This step helps achieve a crispy skin.
- Season the Chicken: In a small bowl, combine the canola oil, cumin, garlic powder, onion powder, kosher salt, paprika, chili powder, oregano, and black pepper. Rub this spice mixture all over the chicken, including inside the cavity. Be generous and use all the seasoning.
- Set Up the Beer Can: Place the half-full beer can into the beer can chicken holder. Carefully lower the seasoned chicken onto the can, ensuring it sits upright, with the can inside the chicken’s cavity. Tilt the chicken slightly to the side and season it with a little extra kosher salt and freshly cracked coarse black pepper. It helps to have someone gently tilt and rotate the chicken while you sprinkle the seasoning to ensure even coverage.
- Grill the Chicken: Turn off one burner on the grill and place the chicken over the unlit side for indirect cooking. Close the grill lid and maintain a consistent temperature of 325°F to 350°F. Let the chicken cook undisturbed for 45 minutes. After 1 hour and 15 minutes, check the chicken's temperature with an instant-read thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The thermometer should read 165°F. If the temperature is correct, turn the heat up to high and cook for another 10 minutes to crisp up the skin.
- Rest and Serve: Once the chicken is fully cooked, carefully transfer it to a rimmed pan using grilling gloves or oven mitts. Let the chicken rest for 10 minutes. After resting, gently lift the chicken off the beer can, wiggling it if needed. Slice the chicken into pieces and serve immediately, enjoying the perfectly tender, juicy meat and the crispy skin. Pair with Day 9 Advent Wine to bring out the robust flavors.