Beer Can Chicken

Print

1
Twitter

Food & Entertaining  
beer beer can chicken dinner grill housewarming party meat recipe
2 Comments  ·  1 Saves  ·  0 Likes :) I like this
  • chicken_project
ReadyMade

Posted by ReadyMade  
Project by Casey Barber, Image via fritish on Flickr

Makes 1 chicken.

Skill Level

Easy

Active Time

Half a day

Cost

$

    Materials

  • 12 oz beer (I like Oskar Blues’ Yella Pils)
  • 1 T minced fresh sage, plus 4 extra sage leaves
  • 1 t orange zest, plus 2 wide strips of orange peel
  • 1 t ground coriander
  • 1 t kosher salt
  • ½ t freshly ground black pepper
  • 4-lb chicken
  • 2 T olive oil

    Tools

  • Grill
  • Small bowl
 
1

Preheat the grill to medium high—heat gas grills to 350˚-400˚ or charcoal grills with a small empty space between two mounds of glowing-hot briquettes.

2

Crack the beer open and take a big swig from it so there’s an inch or two of space in the can. Combine the 1 tbsp sage, 1 tsp orange zest, coriander, salt, and pepper in a small bowl. Drop the sage leaves and wide strips of orange peel into the beer can.

3

Rub the chicken with the olive oil, then rub the bird evenly with the mixed herbs and spices. Insert the beer can into the cavity (make sure to remove the giblet bag before inserting) so the chicken can sit upright.

4

Turn off the middle burner, if using a gas grill, and place the chicken in the center of the grill. Cook for 1 hour (checking your coals and adding fresh briquettes as needed on a charcoal grill) or until a thermometer reads 165˚ when inserted into the thickest part of the thigh and 170˚ when inserted into the thickest part of the breast.

5

Let the chicken rest off heat for 15 minutes before carving to allow the succulent juices to redistribute throughout the bird.