Beer Can Chicken

beer can chicken

Excuse me while I drool a little.

Beer can chicken makes the most moistest chicken ever! Perfect for summer BBQs, or if you are just craving some good ol’ chicken.

Beer Can Chicken

  • 1 whole chicken, cleaned

  • 1 can of beer

  • 4-6 cloves of garlic, sliced

  • Seasoning salt (around 1-2 tbs)

  • Garlic salt (around 1-2 tbs)

  • A large bunch of fresh herbs like parsley, thyme, sage, and rosemary

  • 1 tbs olive oil

Pre-heat your grill on high heat for 10 minutes. It should reach 450 degrees.

Prep the beer can first by cracking open and pouring half in a glass. Enjoy! Use a pair of kitchen scissors and cut two slits along side the opening tab of the can. Carefully push the, now larger, tab down, creating an wider opening on the top of the can.

Add several cloves of garlic and half of the herbs into the can. Prep your been can chicken stand, if you have have one, with the can of beer filled with garlic and herbs. Alternatively, if you are feeling like balance is on your side, you can place the chicken on the can and balance the can directly on the grill (use the legs to sturdy to the bird on the grill).

Wash the chicken and pat dry. Season the chicken generously with garlic salt and seasoning salt. Using your finger, creating space between the skin of the chicken and meat. Add garlic slices and herbs under the skin. Fit the whole chicken on the stand. Any remaining herbs and garlic and be used to fill the cavity opening on the chicken above the can. Using two small pieces of tinfoil, wrap the wings. This will prevent them from burning. Drizzle the chicken with a little olive oil.

Cook the chicken over indirect heat for approximately 1h 20 minutes, or until the internal temperature registered 180 degrees at its thickest part. And as my mom always said “when the juices run clear” you know it’s done. You may need to adjust the heat of the grill surrounding the chicken so it doesn’t get too hot. Watch for any flares up. Every 15 minutes, baste the chicken and rotate one quarter turn each time. This will ensure the crispiest of skin. Remove from the grill, discard the been can, and let rest 10 minutes before slicing.