Beer Can Chicken, thought to have originated in Louisiana in the 80’s, is a backyard barbeque favorite. And for good reason, slow cooking a whole chicken perched on a can of classic lager beer creates an uber moist chicken with perfectly crispy skin.
PREPERATION
Although brining is a great option, the steam from the beer itself delivers a tender, juicy, and flavorful whole chicken. I prefer a 3-4lb. oven roaster chicken with a pop-up timer. Apply liberal amount of oil to ensure the seasoning adheres to the skin - organic unflavored coconut oil or grapeseed oil - they withstand heat better than olive oil. Liberally apply your favorite rub or seasonings. Salt, pepper, onion powder, garlic powder, paprika, and cayenne or red pepper flakes for a bit of a kick. Place atop an open can of your favorite beer.
GRILLING
Any style grill will work. (But I prefer charcoal for that smoky flavor). Set your grill temp to 350°F. Place your beer can chicken on an oven safe drip pan (I use a cast iron lid) to prevent spills and flare ups. Approximate cooking time: 1 hour Let the pop timer do the work. Be careful: The can and the liquid inside are very hot. Let chicken rest before carving.