Beer Can Chicken

Method

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1. Set the grill for indirect cooking at 175°C / 350°F, with the coals or burners on one side and the chicken to go over the cool side.

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2. Mix the rub ingredients in a bowl.

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3. Pat the chicken very dry, rub all over with the oil and press the rub over the skin and inside the cavity.

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4. Open the beer, pour out or drink half of it and stir 1 teaspoon of the rub into the can.

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5. Lower the chicken over the can so it slides into the cavity and the bird stands upright on its legs like a tripod.

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6. Stand it on the cool side of the grill, close the lid and cook 75 to 90 minutes, until the thigh reaches 74°C / 165°F and the juices run clear.

   Mark done Start 75 min timer

7. Lift the chicken off carefully with tongs and a spatula, can and all, and rest on a board for 15 minutes.

   Mark done Start 15 min timer

8. Carve, discarding the can once it is cool enough to handle.

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Chef’s Tips

• Pull it at 74°C in the thigh. Times vary with the grill and the weather.
• Keep the bird over the cool side so the skin does not scorch.
• No grill? Stand it on a baking tray in a 190°C oven for about 90 minutes.

Common Substitutions & Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Coleslaw
• Cornbread
• Baked beans

Storage & Reheating

Refrigerate carved meat up to 4 days. Freeze shredded meat for 3 months and reheat in a covered pan with a splash of stock.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.