Have you ever wanted to make beer can chicken, but - ahem - chickened out? Sorry about the dad joke, but I couldn't not say it.
All jokes aside though, This used to be a classic backyard barbecue staple - where the hell did it go? Beer can chicken is probably one of my favorite ways of barbecuing a nice juicy bird, and best of all: it's simple as heck! Here's the easiest and best beer can chicken recipe I've ever made. Enjoy!
Easy Beer Can Chicken
Prep time: about 10 minutes
Cook time: 1 hour and 15 minutes
- 1 whole chicken
- 2 tablespoons olive oil
- 2 tablespoons of melted butter
- half a lemon
- 2 tablespoons salt
- 1 teaspoon black pepper
- 3 tablespoons of your favorite dry spice rub or mix together:
- 1/2 tablespoon of paprika
- 1/2 tablespoon of oregano
- 1/2 tablespoon of coriander
- 1/2 tablespoon of cumin
- 1/2 tablespoon of sage
- 1/2 tablespoon of thyme
- 1 can of beer
- Turn on the barbecue to medium heat.
- Remove the neck and giblets (organs) from inside the chicken if necessary. They should be in a little plastic bag. You can throw those out.
- Mix together the oil and melted butter and massage it over the chicken. Don't be shy - make sure it's nice and coated!
- Combine the salt, pepper and dry rub, then rub it all over the chicken.
- Squeeze the half of lemon over the top.
- Crack open the can of beer and take a few long gulps. I'm not joking, the can has to be about half full or it'll overflow, so open up that gullet and drink half of it down. (Also, you're welcome).
- Now, set the can down and drop the bird over it (cavity side down) so that the legs balance the chicken upright, like a tripod.
- Onto the barbecue! Cook the chicken for one hour and 15 minutes on medium, under indirect heat. That means it should have no burners or hot coals directly underneath it.
Voilà! After the cooking time is up, set the bird aside to chill out for a few minutes and let the juices redistribute throughout. Then carve, serve and enjoy!
- Stay away from hoppy beers like IPAs - instead try something like a honey brown. My personal favorite: Newcastle Brown Ale.
- If you really want to be fancy, place the chicken on top of a bed of potato wedges. As the chicken cooks and the juices run down, they'll add extra flavor to the potatoes underneath... Heaven!