Smoked beer can chicken is a popular recipe in which a whole chicken is cooked on a grill or smoker while perched on top of an open can of beer. The idea is that the beer helps to keep the chicken moist and flavorful as it cooks, and the smoke adds an additional layer of flavor.

To make smoked beer can chicken, you’ll need a whole chicken, a can of beer, and your choice of spices and seasonings. Here’s one way to prepare the chicken:

But listen to me. While the chicken is dry-roasted on the outside, the inside is bathed in steaming beer, keeping the chicken surprisingly cool.

The result is tender, fall-fleshed meat wrapped in a salty, herbed, crispy skin.

The following is the basic recipe for beer can chicken (also called beer butt chicken for obvious reasons).

We’re using olive oil, salt, pepper, and oregano on the chicken, which we think brings out the best flavor in the chicken. You can easily use your favorite spice rub or use wine or root beer instead of standard beer.

Beer Can Chicken Recipe

• Prep Time: 10 minutes
• Cooking Time: 1 hour, 30 minutes
• Yield: Serves 4

Oven Instructions: You can roast chicken in the oven like this. Place it as directed in an open half-full can of beer sitting in a roasting pan on the bottom rack of your oven. Roast at 350°F until done (about one hour fifteen to an hour and a half for a 4-pound chicken).

For an alcohol-free version of this recipe, fill a pint Mason jar halfway with chicken stock and use it instead of beer.

You can also use an open can of baked beans (remove the label) instead of beer. The chicken juices will flavor the baked beans, which you can use as a side dish for the chicken.

material

method

1 Prepare your grill for indirect heat. If you’re using charcoal, place the coals on one side of the grill, leaving the other side free. If you’re using a gas grill, light only half the burners.

2 Season the chicken, rubbing with the oil: Remove the neck and giblets from the chicken cavity, if the chicken came with them. Mix the salt, pepper, and thyme in a small bowl, and rub it over the chicken. Rub the chicken with olive oil all over.

3 Chicken Bottles in Half-Full Beer: Make sure the beer is open, and the beer is only half full (drink the other half!) If you like, you can add a sprig of thyme (or another herb like rosemary or sage) can sprinkle. in beer cans.

Lay the chicken in the open can, so that the chicken is sitting upright, the can in its cavity.

4 Grill over indirect heat: Place the chicken on the cool side of the grillCooking over indirect heat on a grill refers to a method of grilling in which the food is placed on one side of the grill, away from the heat source, rather than directly over the flame or coals. This allows the food to cook more slowly and evenly, and helps to prevent it from burning or drying out.

Cover the grill and step away. Don’t check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if necessary (if you’re using a charcoal grill).

Continue checking the chicken every 15 minutes until a chicken thermometer in the thickest part of the thigh reads 160°F – 165°F.

Total cooking time will vary depending on the size of your chicken and the internal temperature of the grill. A 4-pound chicken usually takes 1 1/2 hours.

If you don’t have a meat thermometer, to tell if the chicken is done, poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken. Has been completed

5

Carefully transfer the chicken to the tray or pan

When transferring a whole chicken or any other large piece of meat from the grill or smoker to a tray or pan, it’s important to handle it carefully to avoid spilling the juices and causing any accidents. Here are a few tips for transferring the chicken safely:

1. Use a pair of tongs or a spatula to gently lift the chicken off the grill or smoker. Be sure to hold it securely to prevent it from slipping or falling.
2. If the chicken is on a beer can or any other makeshift roaster, carefully lift it off the can and place it on a stable surface.
3. Place the tray or pan close to the grill or smoker to minimize the distance you need to carry the chicken.
4. Use a pair of oven mitts or heat-resistant gloves to protect your hands from the heat of the grill or smoker.
5. Hold the chicken securely with the tongs or spatula as you carefully transfer it to the tray or pan.
6. Once the chicken is on the tray or pan, allow it to rest for a few minutes before carving and serving. This will help to distribute the juices evenly and make the chicken easier to carve.

Pick up the chicken, with the beer still inside, and transfer it to a tray. Let chicken rest for 10 minutes. Carefully take the chicken out of the can. If it gets stuck, lay the chicken on its side, and use tongs to pry the can out.