Beer Can Chicken
We love beer can chicken on the grill, we make it about once a week. Chicken is one of my favorite foods. Chicken on the grill keeps the house from heating up in the middle of summer. We live in a cute farm house and try to keep the air at a minimum. Plus chicken is just so darn good for you.
- 1 4-pound whole chicken
- 2 Tbsp olive oil or other vegetable oil
- 1 opened, half-full can of beer, room temperature
- 1 Tbsp kosher salt
- 2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme
- 1 Tbsp black pepper
- 5-6 fresh garlic cloves
- Any other herbs that you enjoy can be substituted.
- Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
- Remove neck and giblets from cavity of chicken. Now rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a mixing bowl, rub it all over the chicken. Get in there and rub it inside too. Make a few small slits in the skin and slide the garlic under the skin all over the bird. cloves gives it a nice garlic taste.
- Open the Beer and drink half of it! Chug it! Add more thyme into the can (or another herb like rosemary or sage). Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. There are also accessories you can buy to keep the chicken from falling over in the barbecue section of your local store that is what I used tonight.
- Cover the grill. Leave it at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1½ hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.
- Take the chicken off the grill be careful of the hot beer can! OUCH if you touch it. Let the chicken sit for a good ten minutes before cutting into it. Enjoy!!
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