Beer Can Chicken
Beer Can Chicken is not just a recipe; it's an experience. From the preparation to the presentation, it’s a fun and flavorful way to enjoy grilled chicken. So, fire up the grill, grab your favorite beverage, and get ready to impress with this delicious and juicy Beer Can Chicken recipe!Happy grilling!
Servings: 6 people
Equipment
- 1 Baking Sheet with Wire Rack
- 1 Food Thermometer optional
- Beer Can Chicken Roaster Stand
Ingredients
- 5 lb whole chicken (1 chicken)
- 16 oz can beer room temp (1 beer)
- 1 stick butter
- 2 cloves of garlic add to the beer can
- 1 orange
- ¼ cup honey
- ¼ cup franks red hot sauce
- Fresh rosemary and thyme
- AP Seasoning Lemon bae, BBQ Rub, Cajun Seasoning
- Salt
Instructions
Dry Brining:
- I like to start with a salt brine on the chicken if there’s time. You can season with whatever you prefer, but I usually just use salt for dry brining.
- Prepare the Chicken: Remove any giblets from the chicken cavity and pat it dry with paper towels. This helps the dry brine adhere better to the surface of the chicken.
- Mix the Dry Brine: In a small bowl, combine the kosher salt with your chosen additional seasonings. Adjust the quantities based on your personal taste preferences and the size of the chicken.
- Apply the Dry Brine: Generously sprinkle the dry brine mixture all over the surface of the chicken, including inside the cavity and under the skin if possible. Use your hands to rub the mixture evenly onto the chicken, ensuring it is well-coated.
- Rest the Chicken: Place the seasoned chicken on a rack set over a baking sheet or in a shallow dish. It's important to let the chicken rest uncovered in the refrigerator for at least 4 hours, but preferably overnight (8-12 hours). This allows the salt and seasonings to penetrate the meat and enhance its flavor.
- Cook as Desired: After the resting period, the chicken is ready to be cooked using your preferred method—whether roasting, grilling, or smoking. Cook until the internal temperature reaches 165 degrees Farenheit. The dry-brined chicken will have absorbed the flavors of the seasoning mixture and will be more flavorful and juicy.
Beer Can Prep:
- As for the beer, we only need ⅓ of the beer in the can (drink the rest! Lol). We will squeeze in some fresh orange juice and seasoning - along with the fresh herbs. Make sure the beer is room temperature (do not use cold beer)
- Season your chicken with whatever additional rub/seasoning you prefer and place it upon it’s thrown.
- Next, to elevate the flavor even more, I like to make a little cajun honey butter.
- Simply melt 1 stick of butter, add ¼ cup of franks red hot sauce, ¼ cup of honey, cajun seasoning and fresh herbs. We will use this to baste the chicken periodically.
Notes
Tips for Success:
- Temperature Control: Use a meat thermometer to ensure the chicken is cooked through without overcooking.
- Flavor Variations: Experiment with different seasonings, rubs, or liquids (like cola or root beer) to customize the flavor to your liking.
- Safety First: Be cautious when handling the hot grill and the chicken—use oven mitts or heat-resistant gloves.
Nutrition
Calories: 612kcal | Carbohydrates: 17g | Protein: 35g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 558mg | Potassium: 419mg | Fiber: 1g | Sugar: 14g | Vitamin A: 774IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 2mg
