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Barbecue Beer-Can Chicken

Barbecue Beer-Can Chicken
  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 4

This barbecue beer-can chicken is a simple way to get tender, moist grilled chicken in just over an hour. And don’t be intimated by the name — beer-can chickens are about as easy as dinner can be. ...MORE+ LESS-

Ingredients

1
whole roasting chicken (3 1/2 to 4 lb)
1
tablespoon smoked paprika
1
teaspoon salt
1
teaspoon chili powder
1/2
teaspoon ground coriander
1/2
teaspoon ground cumin
1/4
teaspoon black pepper
4
tablespoons cold butter, cut into tablespoons
1
can (12 oz) beer
1/2
cup Annie's™ Naturals organic sweet & spicy BBQ sauce (from 12-oz bottle)

Steps

Hide Images
  • 1
    Heat gas or charcoal grill for indirect cooking. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels.
  • 2
    In small bowl, mix paprika, salt, chili powder, coriander, cumin and pepper. Rub mixture on inside and over outside of chicken, using all of mixture. Carefully loosen skin at top of breast. Place butter evenly under skin of breast, without removing skin.
  • 3
    Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
  • 4
    Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Brush chicken all over with 1/4 cup of the barbecue sauce. Cook 8 to 12 minutes longer or until skin of chicken is crisp, but not burned.
  • 5
    With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining 1/4 cup barbecue sauce.
  • 6
    To bake chicken, place oven rack in lowest position, and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F. Brush chicken all over with 1/4 cup of the barbecue sauce. Bake 8 to 12 minutes longer or until skin of chicken is crisp, but not burned. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining 1/4 cup barbecue sauce.
  • Don’t worry about what kind of beer to use. The beer doesn’t really add any flavor to the chicken – it’s mostly a tool for turning the chicken into a tripod so it can stand upright on the grill.

Expert Tips

  • After brushing chicken with sauce, watch it carefully. If you remove chicken too soon, skin won’t re-crisp. If you wait too long, sugar in barbecue sauce will burn.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
10g
51%
Trans Fat
1g
Cholesterol
165mg
56%
Sodium
940mg
39%
Potassium
440mg
13%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
9%
Sugars
12g
Protein
47g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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