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BBQ Beer Can Chicken Recipe
Ingredients
| Quantity | |
|---|---|
| Whole Roasting Chicken | 5 to 6 lbs. |
| Dijon mustard | ¼ cup |
| Beer | 1½ cups |
| Chicken stock | 2 cups |
| Rub: | |
| Kosher salt | 1 tbsp. |
| Brown sugar | ¼ cup |
| Paprika | 2 tbsp. |
| Garlic powder | 2 tsp. |
| Cumin | 2 tsp. |
| Cayenne powder | 2 tsp. |
Steps
If you’re hosting an adults-only Christmas party this year, this Beer Can Chicken recipe is the ultimate showstopper for your holiday feast. There’s something so fun—and slightly nostalgic—about this classic grilling method, and it’s perfect for a festive gathering with friends. The smoky, juicy, tender flavors of a perfectly roasted beer can chicken paired with your favorite craft brew make for a flavor-packed centerpiece that’s as entertaining to prepare as it is to eat. Trust me, it’ll be the conversation starter at your holiday table, adding a bit of culinary charm and laughter to your Christmas celebrations.
Let's get this started:
1. Defrost the chicken overnight in the refrigerator.
2. Before beginning, place a tray or drip pan under where your chicken will go. Fill with chicken stock and replace the cooking grids. For this recipe, we will be using the indirect method of grilling. Turn on two of the outside burners, leaving the one or two in the middle off. Preheat the grill to around 300°F.
3. While the grill is preheating, mix all of the rub ingredients in a bowl. Pat the chicken dry with paper towel. Brush the chicken with the mustard and season well, inside and out, with the rub.
4. Pour up to 1.5 cups of beer into the beer can chicken roaster and carefully place the chicken over top. Insert a digital BBQ thermometer into the thigh meat, ensuring that you don't hit bone. Using the handle, move the chicken to the barbecue, place it over the drip pan, and close the lid.
5. Set the thermometer to go off when the chicken reaches 157°F to 160°F and let it cook. It will take between 45 minutes and 2 hours, depending on the weather and temperature outside.
6. Once the chicken reaches temp, remove it from the barbecue and allow it to rest for at least 5 to 10 minutes before carefully removing it from the beer can roaster and slicing for serving.
7. Use the drippings in the drip pan to make gravy by melting some butter in the saucepan over low heat and adding the equivalent in flour. Cook for a minute then slowly drizzle in the drippings, whisking each time until used up.
PRO TIPS!
> Soak wood chips in extra beer and then load into a smoker tube or box. Place this onto the sear plates over one of the burners you plan on lighting. Try using whisky barrel chips!
> A good beer to pair with this meal would be something malty and hoppy.
Enjoy and remember, you got this!
Written by: Phylicia Burd
Recipe by: Napoleon