If you’ve ever wondered how to make beer can chicken, our secret ingredients will give you a crisp, golden, and quite delicious chicken every time!
Happy Father’s Day! How are you celebrating the fathers and father figures in your life today?
I’m glad that we got to spend a weekend with my Dad not to long ago. He came up north for the weekend to help my brother move apartments, and we got to host the two of them during the move. It was a great visit and the weather was perfect for moving and for grilling!
We have always wanted to attempt Beer Can Chicken, and it seemed to be just the thing to fit the “Man Food” theme for this weekend’s Sunday Supper.
Tim’s Dad is a master grill-er. It’s not uncommon to see him grilling in the snow before Easter and keeping the coals going all the way through Halloween. Maybe one of these years he’ll even grill a turkey for Thanksgiving!
I am very glad that Tim learned the grilling art from his Dad, because when it comes to outdoor cooking, I am clueless. I’ll get the meat ready, but then everything is in Tim’s hands.
Which means I got to get all up in this chicken’s everything, and find a way to perch it on a can of beer so it wasn’t steaming straight out the poor chicken’s neck. While Tim got to stand over warm coals “checking the chicken” and getting all smoky.
But that’s ok. The chicken and I had fun. (If you can call it that.) And, the golden glorious-ness that emerged from under the black dome was well worth every chicken-covered minute.
Since our grill doesn’t have a particularly high lid, we ended up creating a ring of hot coals and setting the chicken in the middle of them, right on the bottom grate of the grill. Our 6 lb chicken took 1 1/2 hours to cook, which is what we saw in other recipes for a 4 lb chicken. So, this way may create a hotter cooking area. If you are using a smaller chicken, be sure to start temping it out at around 1 hour. You are looking for 165 degrees Fahrenheit in the thickest part of the breast and thigh.
I did get Tim a nifty can holder specifically for beer can chicken for Christmas last year, so we didn’t have to worry about the can tipping over. But, our chicken seemed to stand fairly solid, even without the holder, so if you don’t have one, go ahead and give it a try. With the holder, we were able to cock the chicken slightly so that the top of the can rested about halfway up the breast, otherwise the top of the can was right under the neck hole, meaning any beer-y steam would waft right out of the chicken.
Lastly (but definitely not least), you will see that the instructions call for you to rub the herbs under the chicken’s skin. Yeah, it may sound gross. (It is a bit.) And maybe impossible. (But really, not at all.) But, what it does to season the meat is INCREDIBLE. If you’d like detailed instructions on how to do this (and why we never cook a bird without doing this) check our our Turkey Roasting post from this past Thanksgiving.
Just look at how that bird transformed in an hour, and turned even more golden delicious during the final cooking time!
- 1 (6 lb) roaster chicken, giblets removed
- 1 (12 oz) can of beer (any old cheap beer will do)
- 1 Tbsp salt
- 1 Tbsp onion powder
- 1 Tbsp thyme
- 1 Tbsp rosemary
- 1 Tbsp marjoram (or oregano)
- 1 tsp garlic powder
- Preheat the grill.
- While the grill is warming up, mix together the rub spices. Then, carefully separate the skin from the chicken, starting at the base of the breast (as described in This Post). Season the inside cavity and under the skin of the chicken with the rub.
- Take a large swig out of the beer, to give the liquid a bit of room to breathe. Then set the chicken on the can (using a beer can chicken holder, if you have one). Make sure the chicken will stand by itself on your counter, before attempting to stand it on the hot grill grates.
- Once the coals are hot, create a ring with the ashy coals on the bottom grate of your grill. Carefully place the chicken on the hot grate. Tilt the chicken so that the top of the beer can comes about halfway up the cavity.
- Cover the grill and cook over medium-high, indirect heat for 1 hour, undisturbed.
- After an hour, check the chicken and test the temperature at the thickest part of the thigh. It should read 185?F and the juices should run clear when the chicken is done. If you haven’t reached temperature yet, return the lid to the grill, and continue cooking for another half hour.
- Once the chicken has reached 185?F, remove the chicken and the can from the grill (using oven mitts). Set aside to let the juices settle for 10 minutes before carving. (This is the perfect time to grill up some veggies to complete your meal!)
It feels like quite a while since we’ve participated in a Sunday Supper event. We’ve missed our Sunday time, haven’t you? If you’re following us on twitter (@CCuisiniere), you probably saw us sharing some very tasty recipes in the past few weeks from other Sunday Supper members who have been working with our great sponsors and sponsors for the upcoming Food and Wine Conference. And, if you’re missing your Sunday meals, you can always stay up to date on Sunday Supper and Weekday Supper meal ideas by following the hashtags on Twitter or by stopping by the Sunday Supper Movement website.
Today’s Father’s Day event is being hosted by Susan of The Girl In The Little Red Kitchen.
- BBQ Chicken Nacho by Country Girl in The Kitchen
- Beer Battered Fried Mushrooms by Kudos Kitchen by Renee
- Burrata Bresaola and Arugula Appetizer by Family Foodie
- Chicken Satay with Spicy Peanut Sauce by Hip Foodie Mom
- Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker
- Coconut Beer-Battered Prawns with Spicy Marmalade by The Wimpy Vegetarian
- Devils on Horseback by Nosh My Way
- Fried Pickles by Cookin’ Mimi
- Garlic and Herb Wine Jelly by What Smells So Good?
- Maple Sriracha Chicken Wings by Manu’s Menu
- Tomato Bacon Jam by Feed Me, Seymour
- Bacon Bourbon BBQ Burgers by The Girl In The Little Red Kitchen
- Bacon Cheeseburger Crustless Quiche by Cupcakes & Kale Chips
- Beef Barbacoa by Casa de Crews
- Beef Short Rib Sandwich by Life Tastes Good
- Beer Brats with Pepper Relish by Jelly Toast
- Beer Can Chicken by Curious Cuisiniere
- Chicago Style-Pizza by Small Wallet, Big Appetite
- Chili Dog Casserole by Simple Gourmet
- Chipotle Pork Chops by girlichef
- Coconut & Lime Grilled Shrimp Skewers by Take A Bite Out of Boca
- Colossal Burger by Jane’s Adventures in Dinner
- Gluten Free Lemon Pepper Wings by Gluten Free Crumbley
- Grilled Chipotle Chicken Pizza by Peaceful Cooking
- Grilled Lobster with Miso Butter by Kimchi MOM
- Grilled Sweet Guava Chicken by The Foodie Army Wife
- Ham and Pineapple Pizza Pockets by gotta get baked
- Huevos Rancheros Casserole by Pescetarian Journal
- Lacquered Short Ribs in the Slow Cooker by Shockingly Delicious
- Maple Chipotle Barbecue Pork Tenderloin by Flavor Mosaic
- Meatball Burger on Garlic Bread by Healthy.Delicious.
- Mom’s Slow Roasted Brisket by Food Lust People Love
- Perfectly Pan Seared Steak by Serena Bakes Simply From Scratch
- Pollo al Peperoncino by Run DMT
- Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) by Rants from my Crazy Kitchen
- Red Chile Shredded Chicken Tacos. How to win over your man’s stomach and steal his heart. by Simply Healthy Family
- Ropa Vieja by Meal Diva
- Salt of the Earth Ribs by Culinary Adventures with Camilla
- Salisbury Steak w/ Loaded Mashed Potatoes and Mushroom Gravy by A Kitchen Hoor’s Adventures
- Smoked Turkey Drumsticks by Cindy’s Recipes and Writing
- Stuffed Chipotle Bacon Cheese Burgers by Peanut Butter and Peppers
- Stuffed Pork Chops by The Not So Cheesy Kitchen
- Tex-Mex Gut Buster Chili by Bobbi’s Kozy Kitchen
- The Cleveland Hogg Burger by Seduction in the Kitchen
- Beer Funnel Cake by Killer Bunnies, Inc.
- Black Forest Cake by Noshing with the Nolands
- Carob Chip Cookies by Pies and Plots
- Classic Cheesecake by Hot Momma’s Kitchen Chaos
- Fat Man’s Pie by Magnolia Days
- Mandarin orange cake aka southern pig pickin’ cake by Baking & Browning
- Pizookies by That Skinny Chick Can Bake
- Grilled Pound Cake Stacks with Roasted Strawberries by Melanie Makes
- Strawberry Rhubarb Pie With Mascarpone Cream by La Bella Vita Cucina
Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
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