If you like simple whole chicken recipes but are tired of the same old same old, try beer can chicken. It’s sure to be a conversation starter! The chicken gets steamed from the inside, keeping it moist and juicy, but the skin stays crispy. Our Grilled Herb Chicken on a Can recipe contains step photos that will help you have success the very first time.
Preparing Beer Can Chicken
- Rinse the chicken inside and out under cold running water.
- Chicken giblets can be discarded or saved to make a tasty gravy, stock, soup or pâté.
- Fold the wings across the back of the chicken with the tips touching, and sprinkle seasoning both inside the cavity and over the outside of the chicken.
- Hold the chicken upright and insert a half-full beer can into the cavity.
- Refrigerate the chicken while you preheat the grill.
Grilling Beer Can Chicken
- For charcoal grills, heat coals for indirect heat. For gas grills, leave one burner off and place chicken over the unlit side.
- If your grill doesn’t have a cover, cover the chicken with a large stock pot.
- Use a meat thermometer and grill chicken until it reaches 180°F to assure doneness. Or, you can pierce the thigh and check that juice is no longer pink.
- Let the meat stand for 15 minutes for easier carving.
- Remove the beer can before carving and dispose of any leftover liquid.