GrillAmerican
Beer-can chicken
A whole bird standing over a can. Theater, steam, and a two-zone fire — the cookout pin that will not die.
Made it?
1 hr 50 min · 20 min hands-on · pull 160°F · rest 15 min
Ingredients
4.5 lb on the fire · ~2.9 lb to the table · 6 plates at 8 oz
- whole chicken, 4–5 lb1 (4 1/2 lb)
- kosher salt1 tbsp
- paprika2 tsp
- black pepper1 tsp
- garlic powder1 tsp
- oil1 tbsp
- beer, half-full (or a upright roaster with stock)1 can
Method
- 1
Pat the bird dry. Oil and season under and over the skin. Dry brine uncovered a few hours if you can.
- 2
Two-zone fire at 350–375°F. Set the chicken on the half-full can (or a vertical roaster) over the cool side, lid down.
- 3
Cook until breast 157–160°F and thigh 175°F, 60–80 minutes. Rotate once if one side is darker.
- 4
Lift off the can carefully — it is full of steam. Rest 15. Crisp any pale skin in a hot pan if needed.
If you don’t have it
- Beer can → A vertical roaster and a cup of stock. Stabler, same steam. The beer is mostly theater.
- Whole bird → Spatchcock. Faster, crisper, less of a show. Use the same rub.
Same cook, different day
Smoked
Pellet or offset. 275°F until the same temps. Apple or pecan. Can optional.
Spicy
You want a mop. Cayenne in the rub, a vinegar-hot-sauce paint in the last 15 minutes.
Beer-can turkey
A small bird. A 10 lb turkey on a sturdy roaster, 350°F, two probes. Do not use a flimsy can.
On the plate
With this, try
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making potato salad.
While the meat rests. Waxy potatoes, salt in the water, mustard-mayo, pickle, celery. Fold when the potatoes are still warm.
45 min