Beer Can Chicken
Crispy, juicy, smoky beer can chicken cooked with BBQ rub over indirect heat on the grill. Restaurant quality at home.
Servings: 4 people
Ingredients
- 4-5 lb whole chicken
- 1/4 cup BBQ rub or dry spice rub
- 3 tbsp vegetable oil
- 1 can of beer 12 oz
- Wood chips for smoking optional
Instructions
- Start charcoal grill with offset fire on one side, or gas grill with burners on one side only. Target 300-350°F. Add wood chips if using charcoal.
- Wash and pat dry the chicken. Remove giblet bag. Rub with vegetable oil all over.
- Generously coat chicken inside and out with BBQ rub, pressing it into the skin.
- Drink half of the beer. Add some rub to the beer can.
- Insert beer can into the chicken cavity. Spread legs apart to balance the chicken upright.
- Insert meat thermometer probe into chicken breast, avoiding bone.
- Place chicken on the cool side of grill over indirect heat. Close lid.
- Cook for approximately 1.5 to 2 hours. Add more charcoal and wood chips halfway through if needed.
- Check temperature - chicken is done when breast reaches 165°F internally.
- Remove from grill and let rest wrapped in foil for 15 minutes before carving.
Notes
Key to beer can chicken is indirect heat cooking. No expensive can holders needed - the chicken legs and beer can balance perfectly. For apartment dwellers, cook in a 350°F oven for 1.5-2 hours instead.