Best Beer Can Chicken Recipe
fromtherecipespoon.comtherecipespoon.com/best-beer-can-chicken-recipe
Beer can chicken has become a backyard BBQ legend for a reason. It’s the kind of recipe that feels fun to make but delivers serious results — perfectly juicy chicken with crispy, golden skin and subtle flavor from the steam of a half-full beer. The beer can method not only looks impressive but actually works […]
Ingredients
Instructions
Set up your grill for indirect heat: one side with heat, one without. Preheat to 375°F. If using charcoal, push the coals to one side.
In a small bowl, combine brown sugar, both paprikas, garlic powder, onion powder, thyme, salt, pepper, and cayenne. Stir well.
Pat the chicken dry with paper towels. Rub olive oil all over the chicken, then coat generously with the dry rub, inside and out.
Pour out (or drink) half the beer. Carefully lower the chicken over the can so it sits upright. Use the legs for balance. Place on an aluminum tray or directly on the grill grates over indirect heat.
Close the grill lid and cook for 1 hour to 1 hour 15 minutes, until the internal temperature reaches 165°F in the thickest part of the thigh. Rotate halfway through for even browning.
Remove chicken carefully using tongs and oven mitts (the can will be hot!). Let rest for 10–15 minutes. Carefully remove the can and carve.
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