Cooking with Beer - Beer Can Chicken

Beer + Chicken = Delicious.

One of the best recipes for chicken at an outdoor barbecue, the Beer Can Chicken is a classic.  It is very easy to do, makes a delicious and moist bird, and always impresses if you’re entertaining.  Of course, you don’t necessarily have to do this outdoors, but it sure helps.  Not only do you not have to worry about drippings as much (if you make it in the oven, make sure and have a pan under your chicken), but the smell also won’t completely fill your house, although that may not be such a bad thing.

The best beers to choose for this are typically lighter ales or lagers, although I’ve heard that a stout or porter is nice if you couple it with the right rub (I haven’t tried it, though).

Since the best cans to use are 16 oz cans, you might want to use one of the ales or lagers from Tallgrass Brewing Company, since they are pretty good and come in the right-size can. 

I’ve not tried them for this yet personally (I drank all my Tallgrass), but I imagine the Köld Lager or their Tallgrass Ale would work really well, and I’m not afraid to try the others, either.  If you’re in an Oktoberfest mood, you can try and simulate the roasted chicken served in the tents by making brine and soaking your bird overnight before roasting it (see recipe which follows).  I recommend Bitburger Lager if you do this.  Heck, you can even sub in more beer for some or all of the water in the brine if you’re feeling adventurous.

Don’t forget you can do this with any beer.  12 oz cans work, but it might be harder to balance your chicken.  You can also use a bottled beer if you take an empty 16 oz can and pour in your favorite bottle.  Some folks use the pint-sized mason jars instead of cans, too.  They work just fine.  Make sure and pair the chicken with the beer to bring out the flavor a little more.

Oh, yeah.  Before you start, remember to measure everything.  Make sure the can fits in the bird’s cavity and that your grill will fit the bird standing on end.  You don’t want to get started only to find out you don’t have room.

Beer Can Chicken (4-6 servings)

For the rub:

1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper

For the Chicken:

1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil or butter1
 can of beer (tall boy preferred)

Directions

1. Mix the rub ingredients in a small bowl, blending thoroughly.
   
2. Remove the neck and giblets from chicken and discard. Rinse the chicken with cold water inside and out, and pat it dry with paper towels. Rub the chicken lightly with oil or melted butter (my preference) then rub inside and out with the dry rub. Set aside.
   
3. Open beer can and pour half of it into your favorite beer glass. Place the beer can on a solid surface. Grabbing a chicken leg in each hand, lower the bird cavity over the beer can carefully. Transfer the bird-on-a-can to your grill and place in the center of the grate, making a tripod out of the can and the chicken’s legs.
   
4. Cook the chicken over medium, indirect heat (i.e. no coals or burners on directly under the bird grill temp should be 350-450 degrees F) with the grill closed for 15 minutes per pound. This would equal 1 1/4 to 1 1/2 hours for a 5 lb bird.  The internal temperature should register 165 degrees F in the breast area and 180 degrees F in the thigh. If it’s not ready, shut the lid and cook it a bit longer until it is cooked to this temperature. If you do not have a meat thermometer, make sure the thigh juice runs clear when stabbed or cut with a sharp knife. 
   
5. Using barbecue gloves remove the bird from the grill and let rest for 10 minutes to allow it to finish cooking and for the juices to settle.  Then, carefully remove the bird from the beer can and carve.
   

Alternate Recipe – Oktoberfest Brined Beer Can Chicken

For the brine:

1/2 cup pickling spices
1/2 cup kosher salt (not table salt)

Directions:

1. In a stockpot, combine the pickling spices and salt with 1 gallon of water (or 1/2 gallon water and 1/2 gallon beer, if preferred).  Bring to a boil over high heat.  Remove from the heat and allow it to cool to room temperature.
   
2. Remove the neck and giblets from chicken and discard. Rinse the chicken with cold water inside and out, and pat it dry with paper towels.  Submerge in the cooled marinade.  Cover and refrigerate for 8 to 12 hours.  (You can use a 2 gallon Ziploc bag for this step, if you don’t have much room in your fridge.  Simply put the bird in first then fill the bag with the marinade and seal.)
   
3. Remove the chicken from the brine and discard the brine.  Pat it dry with paper towels again, and continue with the beer can recipe from step 2 above.