Beer can chicken
Approx. 95 mins
1 whole chicken (approx. 46 oz/1300 g)
1 can of beer (brand/type is irrelevant)
2 pats of softened butter
We found this chick mix BBQ rub in Jord Althuizen’s “Smokey Goodness – The Ultimate BBQ Book”
12 tsp. (2.1 oz) fruit-pepper-lemon-pure (Verstegen)
8 tsp. (1.4 oz) ground paprika
4 tsp. (0.7 oz) smoked ground paprika
4 tsp. (0.7 oz) salt
10 tsp. (1.8 oz) granulated sugar
4 tsp. (0.7 oz) brown sugar
6 tsp. (1.1 oz) granulated garlic
4 tsp. (0.7 oz) granulated onion
1 tbsp. black pepper, ground
1 tsp. chili powder
2 tbsp. dried basil
1 tbsp. dried thyme
1 tbsp. dried rosemary
*This is quite a lot of rub for one chicken – save the remaining rub in a mason jar for future chicken dishes!
Chick Mix BBQ spices
Beer can chicken
Beer can chicken is one of our all-time favorites; ‘cause what can possibly beat a combination of chicken, BBQ, and beer?! On the internet, this dish is also referred to as “chicken on a throne”, “dancing chicken”, and “drunken chicken”. Previously, we’ve made a beer can chicken sandwich, but in our opinion, this epic BBQ classic dish deserves to be extra spotlighted. You won’t be able to find chicken meat that beats this recipe in tenderness and juiciness!
What beer should be used?
We often get asked exactly what type of beer we use for the beer can chicken. Fun fact; the type of beer is rather irrelevant. We have tried many different types of beer for this recipe, but we can honestly say that the specific beer you use does not influence the taste in any evident way. For all we know, even using a can of soda will do the trick! The main point of placing the chicken over a can is to add moist to the meat and to keep the chicken stabilized (standing upright).
Put the softened butter into the empty halves of lime.
Generously sprinkle the chicken with the spices and, by using two fingers, create some space between the chicken breast and the skin.
Our goal is to cook the chicken evenly on all sides and to give it a nice, all-over crispy crust.
Approx. 5 mins
Cut the lime in half and squeeze the juice into the BBQ drip-tray.
Squeeze the lime juice into the BBQ drip-tray
Put the softened butter into the empty halves of lime. Generously sprinkle the chicken with the spices and, by using two fingers, create some space between the chicken breast and the skin.
Put butter into the empty halves of lime
Create some space between chicken breast and skin
Then put the halves of lime into the created space.
Usually, the chicken breast is the first part to dry out, so adding the halves of lime helps to avoid this and even gives some extra flavor and juiciness to it. Using halves of lime makes for a surprisingly fresh hint of flavor. Finish by sprinkling some extra spices across the chicken breast. Take a big chug (or a couple, if you like) of beer and then place the chicken on top of the can. If you like, you can also pour some beer into the dripping tray.
Add the halves of lime in between the breast and skin
This results in two lime “breasts”
Firmly place the chicken on top of a can
Approx. 90 mins.
Prepare your BBQ for indirect grilling at approximately 338°F (170°C). Place a drip-tray in the BBQ and place the chicken backward (the side with the limes is the front side) towards the charcoals. This will prevent the breast from cooking quicker than the thigh (which requires a higher core temperature). Now, stick a core thermometer into the chicken thigh and add a smoking chunk to the hot charcoals. Close the lid and grab another beer – all there’s left to do is wait!
The chicken is ready as soon as the thigh’s core temperature has reached 167°F (75°C) Allow the chicken to rest for a bit and then cut it into large chunky pieces; personally, we prefer to eat this chicken with our fingers.
Now close your eyes and get blown away by this delicious, unrivaled piece of chicken with a crispy crust!
Stick a core thermometer into the chicken thigh
The chicken is standing indirectly on the grill
Nicole SchonewilleRead more
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