Beer Can Chicken

We make this chicken several time every summer and it is really popular every time I start just like I do every time I cook a whole bird, I brine the chicken. If you have never brined a bird check out my blog post on roasted chicken (here) to find my brine recipe. I use the same brine whether anytime I cook a whole bird everything from a Cornish game hen to a turkey. For a small bird (like the Cornish game hen) I only brine for an hour or two, the chicken today for 4 to 6 hours and for that turkey overnight. It really does make a difference in the not only the flavor but the moistness of your finished bird.

For beer can chicken I buy a 12 pack of beer in 12 oz cans at the beginning of every summer. These are reserved as my “cooking beer” and by summer's end they will be gone. I use them in a lot things from the this chicken to BBQ sauce.

So on the morning you want to cook your beer can chicken get that chicken into the brine solution and let it hang out in the fridge soaking up the brine all day. About 3 hours before we want to eat we get the charcoal grill started up, I want that charcoal to burning really well and have a chance to get the grill nice and hot. I do only cook on charcoal and in a typical week we can go through 20 to 40 pounds of charcoal in the summer, especially if it is hot and I want to avoid my kitchen. We started using a charcoal chimney several years ago and I haven't bought lighter fluid since. We find we can taste the lighter fluid in the food so we are much happier with this method.

We are going to cook our chicken using the indirect heat method. After those coals get a chance to get going really well, divide them into two piles one of each side of your grill. Add more charcoal to each pile, you need to have enough to maintain a medium fire for about 1 ½ to 2 hours depending on how big your chicken is. In the open space between these piles of charcoal place an aluminum foil pan to catch the drippings from your chicken. Place your rack on the grill.

Now drain the brine off the chicken and rinse off the skin then dry the surface off with some paper towels.

Open your can of beer and make several additional openings in the top with a can opener. Pour off ½ to 2/3 cup of beer from the can and add a couple of peeled cloves of garlic to the beer in the can. Coat the outside of the can with vegetable oil.

When you are ready to grill the chicken carefully place the chicken over the can (inserting the can into the opening in the chicken)

When placing the chicken and beer can on the grill you will have to adjust the balance a bit to make it stand up. This can be tricky the first time but be patient and you should be able to balance the combination. Now carefully lower the lid on your grill and cook the chicken for about 1 ½ to 2 hours or until the chicken is cooked through (meat thermometer inserted in the thigh should read 180 degrees Fahrenheit)

Carefully, using thick hot pads and a spatula (long tongs and an extra set of hands are good too) remove the chicken and the can from the grill. Remember the contents of the can are extremely hot don't get it on yourself. Carefully remove the can from the chicken (you might need to twist it a bit to get it to release) and discard the contents of the can.

Allow the chicken to rest for 5 to 10 minutes before cutting up and serving.