Serves 4
95 min
Beer-Can Chicken
Recipe GLPRec75072d8e2b9b
A juicy, smoky grilled chicken infused with bold Southwestern spices and steamed from the inside with beer. The bird cooks upright on the grill over indirect heat, developing a beautifully charred, crispy skin while remaining tender and moist inside. A showstopping centerpiece that's surprisingly simple to execute.
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Ingredients
2 tablespoons smoked paprika
2 tablespoons light brown sugar
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
3¾ pounds One 3½- to 4-pound whole chicken, patted dry
1 can light beer, opened with half the liquid removed
Directions
In a small bowl, combine the smoked paprika, light brown sugar, kosher salt, ground cumin, black pepper, and cayenne pepper. Whisk the mixture together until evenly blended.
Pat the chicken dry with paper towels. Rub the spice mixture evenly all over the chicken, working it into the skin and inside the cavity. Place the seasoned chicken on a plate or baking sheet and refrigerate uncovered for at least 4 hours, or preferably overnight.
Remove the chicken from the refrigerator about 1 hour before grilling to allow it to come closer to room temperature.
Prepare your grill for indirect heat cooking. For a charcoal grill, push coals to one side and place a drip pan with about ½ inch of water on the opposite side. For a gas grill, preheat and then turn off one burner, leaving the other on medium-high heat. The grill temperature should be around 350°F to 400°F.
Open the can of beer and remove about half of the contents. Stand the can upright on a work surface and carefully lower the chicken over the can so that the can fits inside the cavity, with the chicken's legs straddling the can and keeping the bird standing upright.
Transfer the upright chicken to the cool side of the grill (the side without direct heat). Cover the grill and cook for 1 hour to 1 hour and 15 minutes, until the skin is deeply charred and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
Carefully transfer the chicken to a cutting board or work surface. Using tongs or heat-resistant gloves, gently remove the beer can from the cavity. Let the chicken rest uncovered for 15 minutes before carving and serving.
