Beer Can Chicken

You know what I love more than anything when I’m thinking of cooking? Ingenuity. And it’s hard to imagine a more ingenious (twisted?) thing than beer can chicken. I tip my hat off to the kitchen Einstein(s) who dreamed this one up. I honestly had no idea that this dish was a thing, but marrying a half empty can of beer with a whole chicken is apparently a very American thing to do.

If you come across a recipe for it that uses an oven, please look the other way. For beer can chicken is decidedly a dish that can only reveal its glory when grilled. What’s more, it shouldn’t be gussied up too much: This is likely the most un-fancy thing you’ll ever make. Step 1: Take a spice rub (I devised my own mix, but you’re free to use any you’d like), and massage your bird with it, inside and out. (Please don’t be too precious; you really want to get in there.) Drink or discard half a can of beer, and you’re just about there.

How to Make Beer Can Chicken

INGREDIENTS

• Dark Brown Sugar: This is key to offsetting the savory/spicy elements of the spice rub. Plus, brown sugar plays a big role in getting that bronzed bird.
• Kosher Salt: For salt, I go kosher just about all the time. It’s a more reliable salt, and certainly less sharp than say table salt. Plus, it’s easy to grab between your fingers.
• Dried Thyme: This is fresh thyme in concentrated form—I find plucking fresh thyme leaves off their stems annoying sometimes.
• Paprika: Sweet and earthy is paprika's calling card, but smoked is equally awesome for this recipe.
• Black Pepper: Its slightly smoky bite is key to the mix.
• Garlic Powder: This has the essence of fresh garlic in powdered form. What’s perfect about garlic powder is that it can replace fresh in many dishes. Aside from its convenience and potency, garlic powder just makes sense in this recipe—save the fresh for another day.
• Cayenne: A little sharp heat goes a long way, and cayenne’s beauty is in its clean, spicy profile.
• Whole Chicken: Clearly, you need a whole chicken for this recipe.
• Beer: Beer’s yeast and malty personality subtly infuses the chicken here.

STEP-BY-STEP INSTRUCTIONS

Close the top of your grill and let it heat for at least 10 minutes. In a small bowl, combine brown sugar, salt, thyme, paprika, black pepper, garlic powder, and cayenne.

Remove neck and giblets (if any) from chicken. Season chicken all over with spice rub, making sure to reach under skin of breasts and thighs.

Discard or consume about half of beer. Lift and slide chicken legs side down over beer can. The legs should be able to touch a flat surface. I suggest doing this on a baking sheet, which will also make it easy to transfer the chicken to the grill.

Reduce burners to medium-low heat; place chicken on coolest part of grill. Cover and cook for 40 minutes. Don’t stress too much, but you’re looking to keep the temperature inside the grill to about 350° throughout the cooking. Using large tongs or fork, rotate chicken 180°, then continue to grill until an instant-read thermometer inserted into thickest part of breast registers 165° about 20 minutes more.

Using large tongs in one hand and a wad of paper towels in the other, carefully remove chicken to a clean baking sheet or platter. Discard beer. Let chicken rest at least 10 minutes, then carve and serve.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Placing your chicken on the can. Once on the can, the legs should be able to touch a flat surface such as a baking sheet.
• The spice mix. Make sure to rub the spice mix not just on the skin, but under the skin, so it directly touches the flesh.
• Temperature. Resist the urge to crank up the heat. Try to maintain an average of 350° throughout.

Storage

The cooked chicken can be refrigerated for up to 3 days. I suggest either shredding it first, or separating the breasts, legs and thighs.