<link rel="stylesheet" href="../../../css/skel.css" /> <link rel="stylesheet" href="../../../css/style.css" /> <link rel="stylesheet" href="../../../css/style-desktop.css" />

Beer Can Chicken

There's quite a bit of lore surrounding beer-can chicken, and for good reason. Just look at that burnished mahogany bird.


I'm well aware that there are people out there for whom beer-can chicken isn't merely a method to cook poultry on the grill—it's a religious experience.

Beer Can Chicken

1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon finely chopped rosemary
1 teaspoon dried thyme
1/2 teaspoon lemon zest
1/2 teaspoon fresh ground black pepper

1 roasting chicken, about 4 pounds
1 tablespoon extra virgin olive oil
12 ounces Budweiser (room temperature)
2 sprigs fresh rosemary
1 -2 garlic clove, crushed
1 lemon, juice of
1 teaspoon dried thyme

Mix rub ingredients in a small bowl. lightly rub the chicken all over with the oil. Season the chicken inside and out with the rub.
Open your beer can and drink about half of it. Put the rosemary, thyme, garlic, and lemon juice into the beer. Make a few more holes in the top of the beer can with a can opener. Shove the chicken cavity over the beer can. You can actually get special beer can chicken holders for this that make it a bit easier.
Grill over indirect medium heat(350-450 degrees F) until juices run clear and internal temperature reaches 180 degrees F in the breast, about 1 1/4 -1 1/2 hours. Let the chicken rest for about 10 minutes before removing from beer can and cutting up. Enjoy!