Contents
- 1 The Sizzle and Aroma of Summer
- 2 My First Chicken Dance
- 3 Why This Bird Tastes So Good
- 4 A Brief History of a Funny Idea
- 5 Ingredients:
- 6 Let’s Make Grilled Beer Can Chicken
- 7 Try These Tasty Twists
- 8 My Favorite Ways to Serve It
- 9 Keeping It Fresh
- 10 Simple Fixes for Common Hiccups
- 11 Your Questions, Answered
- 12 Share Your Masterpiece
- 13 Grilled Beer Can Chicken Recipe
The Sizzle and Aroma of Summer
The smoky scent hits you first. It smells like a perfect summer evening. I remember my first taste at a backyard party. The skin was so crisp, the meat so juicy. Ever wondered how to make a chicken unforgettable? This recipe does just that. It turns a simple bird into a celebration. The blend of spice and smoke is pure magic. Share your favorite summer grilling memory below.My First Chicken Dance
My first try was a funny sight. The chicken wobbled on its beer can throne. I was sure it would tip over. It didn’t, and the result was amazing. That little scare taught me a good lesson. Good food is worth a bit of bravery. Cooking at home builds confidence and joy. It is about the adventure, not perfection.Why This Bird Tastes So Good
Two things make this chicken special. The spice rub creates a zesty, crispy bark. The beer steam keeps the inside tender and moist. Which flavor combo surprises you most? The brown sugar and paprika? Or the garlic and onion powder? Let me know your thoughts in the comments.A Brief History of a Funny Idea
This recipe started in the American South. It became popular in the 1980s and 90s. It was a fun, showy way to grill a whole bird. *Did you know some people use soda instead of beer?* The goal is always juicy, flavorful meat. What is your go-to beverage for grilling?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Whole roasting chicken | 1 large | |
| Coarse sea salt | 3 teaspoons | |
| Light brown sugar | 3 teaspoons | |
| Smoked paprika | 3 teaspoons | |
| Ground black pepper | 2 teaspoons | |
| Onion powder | 1 teaspoon | |
| Garlic powder | 1 teaspoon | |
| Beer | 1 can | Preferably not a light beer |
| Cola BBQ Sauce | As needed | For serving |
Let’s Make Grilled Beer Can Chicken
Step 1 Get your grill ready for a long cook. Make sure you have enough fuel for two hours. You want a high heat to start. (A hard‑learned tip: check your propane tank first!). Step 2 Prep your chicken by taking out the giblets. Pat the skin very dry with paper towels. This helps the skin get super crispy later on. Step 3 Mix all your spices and brown sugar together. This mix will give the chicken amazing flavor. Gently lift the skin over the breast meat. Rub most of the spice mix under that skin. Step 4 Drink about a third of that beer can. Make another hole on the top with a can opener. Carefully place the chicken onto the beer can. It will stand up on its own. Step 5 Put the chicken on the grill over indirect heat. Close the lid and try not to peek. Let it cook for about two full hours. The internal temperature should reach 160°F. What is the key to getting crispy chicken skin? Share below! Cook Time: 2 hours Total Time: 2 hours 20 minutes Yield: 4 servings Category: Dinner, GrillingTry These Tasty Twists
Spicy Cajun Swap the rub for a Cajun spice blend. Add a little cayenne pepper for extra heat. Maple Apple Use hard apple cider instead of beer. Add a teaspoon of maple syrup to the rub. Herb Garden Use a lemon-lime soda in the can. Rub the chicken with fresh rosemary and thyme. Which creative spin sounds best to you? Vote in the comments!My Favorite Ways to Serve It
This chicken is a full meal. I love it with simple sides. Creamy coleslaw and cornbread are perfect. Or try grilled corn and potato salad. For drinks, an ice-cold lager is classic. A fizzy ginger ale also pairs well. It cuts through the rich, smoky flavor. Which would you choose tonight: lager or ginger ale?
Keeping It Fresh
Store leftover chicken in the fridge for up to four days. I always use an airtight container. For longer storage, freeze the meat for three months. Thaw it in the fridge overnight. Reheat it in the oven to keep it juicy. A quick tip: make two birds at once. You will thank yourself later for the easy meals.
Simple Fixes for Common Hiccups
Is the skin not crispy? Your grill heat might be too low. Next time, crank it up a bit at the end. Chicken cooking too fast? Move it to a cooler part of the grill. If the beer can sticks, just let the chicken rest. It will come right off. These small changes make a big difference. What is your biggest grilling challenge?
Your Questions, Answered
Can I make this gluten-free? Yes, just use a gluten-free beer. The spices are naturally safe.
Can I prep the rub ahead? Absolutely. Mix the spices a day before. It saves time.
What if I don’t have paprika? Chili powder works in a pinch. The flavor will be different but good.
Can I double this recipe? For sure. You can cook two chickens at once. Just watch your grill space.
Is the beer necessary? It adds moisture and flavor. But chicken broth also works well. Have you tried either way?
I love seeing your kitchen wins. This recipe always makes me think of summer nights. My grandkids call it the dancing chicken. Show me your version. Tag @SavoryDiscovery on Pinterest. Let’s build a feast of ideas together. Happy cooking! —Elowen Thorn.
Grilled Beer Can Chicken Recipe
Description
This Beer Can Chicken Recipe is made with a special blend of spices and a touch of sugar to make a zesty bark. Serve with Cola BBQ Sauce.
Ingredients
Instructions
- Prepare the grill. Make sure you have plenty of propane or charcoal. You will have this baby on there for 2 hours so plan accordingly. Heat the grill to high heat.You might need to remove the top rack so the chicken will have enough room to sit upright with the lid closed.
- Clean1 large whole roasting chickenby removing any excess fat or skin using kitchen shears and removing the giblets. Pat it dry with a paper towel and set on a foil lined baking sheet (check to make sure it fits on the grill).
- In a small bowl combine the3 teaspoons coarse sea salt,3 teaspoons light brown sugar,3 teaspoon smoked paprika,2 teaspoon ground black pepper,1 teaspoon onion powderand1 teaspoon garlic powder.
- Starting at the neck, gently loosen the skin from the breast down to the drum sticks with your fingers. Massage the spice mixture underneath skin over then over the outside of the skin.
- Open the1 can of beerand take 2-3 big swigs (about 1/3 of the can). Using a can opener make an additional opening on the opposite side of the can from the pop top.
- Take the beer can and shove it up the body cavity (or set it directly into the grill holder). The chicken will be sitting up with the beer can sitting on the aluminum foil lined baking sheet. Tuck in the ends of the wings (flappers). The chicken will look like it is dancing with its arms behind its head.
- Place the entire baking sheet with chicken onto the grill over indirect heat. Close. Keep closed, peeking to make sure it is still upright every 30 minutes. You might get a few flare-ups if the fat drips onto the flames, but hopefully the baking sheet will catch most of it while allowing the chicken to stay standing upright through the whole cooking process.
- If you are makingCola BBQ Sauce, start it up now.
- Remove the chicken at 2 hours and allow to stand for 10 minutes before carving. The chicken should have an internal temperature of 160°F. Carry over cooking while resting will bring it to 165°F.
- Serve with Cola BBQ Sauce or your favorite BBQ sauce.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!
Chicken, Beer Can Chicken, Grilled, BBQ