If you like juicy, grilled chicken, you will really like Beer Can Chicken. I’ve been making it for years. The chicken gets crispy on the outside and so tender and juicy on the inside. It takes minutes to prepare and about an hour and a half on the grill…and the wait is well worth it!
When I first tried this recipe, I have to admit that I was skeptical. I thought the chicken would burn on the outside and never be cooked through on the inside. But, to my surprise, it was delicious! The indirect heat on the grill cooks the chicken slowly and keeps it moist and flavorful. It has become a favorite summer meal for my family.
Beer Can Grilled Chicken Recipe
Ingredients:
- 1 4-5 pound chicken, rinsed and dried
- black pepper, garlic salt and Italian Seasoning for dry rub
- olive oil
- 1 small potato
- 1/2 can of beer or soda
How to make Beer Can Grilled Chicken?
- Open a can of beer (or soda) and pour half into a frosty glass to enjoy later while the chicken is cooking on the grill. Place the half-full can on a Wire Chicken Grilling Stand, like this one from Char-Broil at Lowe’s. These can be found at the hardware store or a kitchen supply store and are inexpensive. This one cost $6.99. Lock the can into place by snapping the prongs around it. Place the rack and the can into an 8×8-inch baking pan.
- You can use a charcoal grill or a gas grill. I used a gas grill and heated it to 350 degrees. I turned the burners on the sides on medium high heat and the one in the center on low. The chicken will cook with indirect heat circulating around the grill.
- Rinse the chicken and pat it dry with a paper towel. Then rub it, inside and out, with dry rub seasonings. Place it over the can, legs down. Drizzle a bit of olive oil over the skin of the chicken.
Why do I need a small potato for this recipe?
- Put the small potato in the neck of the chicken to trap the steam inside while cooking. This is an important step to getting the chicken to cook thoroughly. If you don’t have a small potato, use a small onion instead.
- Put the chicken in the pan on the center of the grill. Make a small tent of aluminum foil to cover the chicken for the first 45 minutes of cooking.
- Do not lift the lid of the grill too often, as this reduces the temperature of the grill and will increase the amount of time needed to cook to completion. After 45 minutes, remove the foil and cook for another 30 minutes. The chicken skin will get golden and crispy.
- Test the chicken to make sure the juices run clear. That means it is done. You can also test it with a meat thermometer, when it reaches 165 degrees the chicken is cooked. Remove the pan from the grill and allow the chicken to sit for about 15 minutes. Cut into pieces and serve it with your favorite sides, like potato salad and baked beans.
You won’t believe how tender and juicy it is. This is a recipe that you will make summer after summer. Great for any picnic or summer gathering with friends and family! Chicken never tasted so good!