Beer Can Chicken Difficulty: Intermediate  |  Prep Time: 60 Minutes  |  Makes 4 

  • 1 Whole Fryer, with a clear cavity
  • 1 Can Budweiser, Coors, Pabst or Dos Equis Amber
  • 1 tablespoon of Butter, melted
  • 2 teaspoons Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 teaspoons Lemon Pepper
  • 2 teaspoons Onion Powder
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Herbs de Provence
  • 1 teaspoon Paprika
  • 1 teaspoon Sugar

Begin by warming up the grill. Melt the butter and rub the chicken down. Next, combine your spices and rub the chicken down with your mix. The ingredients are a favorite blend, however you can have fun and rub the chicken down with a blend tailored to your favorite flavors. Once your chicken is ready and you’ve washed your hands, pop the top of that beer can! Pour 1/3 of the beer out, and gently insert the beer into the empty center cavity of the chicken. The chicken should be sitting upright on the beer can. Once your chicken is ready, place it on the grill over indirect heat. If you notice the skin is getting too crispy while cooking, create a foil tent to protect the skin until the chicken reaches the proper internal temperature. The chicken will take anywhere from 45 minutes to an hour, depending on the size.

When checking the temperature, look for a spot on the thigh to read 180˚F. When pulling the chicken off the grill, use oven mitts. We appreciate a partner who can use long barbecue tongs to help wiggle the can out while the bird is held in place- be careful not to spill the incredibly hot beer over yourself when removing the can. After removing the can, let the bird rest for ten minutes before carving.

*Pro Tip: Do not use a bitter beer for beer can chicken. Try to stay away from IPAs and Stouts.

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