Drunk Chicken Beer Can Chicken
Transform your next barbecue with this Drunk Chicken Beer Can Chicken recipe, a show-stopping fusion of simplicity and flavor! This grilling classic features a whole chicken rubbed with a zesty blend of paprika, garlic, onion powder, and dried thyme, then perched atop a can of beer that infuses it with incredible juiciness and aroma as it cooks. Optional extras like fresh garlic cloves and rosemary add an herbal twist to the steaming beer vapor, creating a tender, moist bird with perfectly crispy skin. Prepared using indirect heat on your grill, this recipe is as fun to make as it is to eat, and it’s perfect for backyard gatherings or casual cookouts. Serve alongside grilled veggies or coleslaw for a mouthwatering meal that will have everyone coming back for seconds. Search no further for your ultimate guide to beer can chicken grilling!
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Recipe Information
Ingredients
- 1 piece (4-5 lbs) Whole chicken
- 2 tablespoons Olive oil
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 can Beer (12 oz can)
- 2 cloves (optional) Fresh garlic cloves
- 1 sprig (optional) Fresh rosemary sprig
Instructions
Preheat your grill for indirect heat cooking (approximately 375°F/190°C). For charcoal grills, push coals to one side. For gas grills, turn off one side of the burners.
Remove the chicken’s giblets and pat the chicken dry with paper towels. This helps the rub stick better and promotes crispy skin.
In a small bowl, whisk together the olive oil, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper to create the seasoning rub.
Rub the seasoning mixture all over the chicken, ensuring you coat the exterior and interior cavity generously for maximum flavor.
Open the can of beer and pour out (or drink) about 1/4 of the liquid. Use a can opener to widen the opening at the top for better steam circulation. You can drop the garlic cloves and rosemary sprig into the can for added aroma.
Position the chicken upright over the beer can by inserting the can into the cavity. The chicken should be stable with its legs forming a tripod around the can to keep it upright.
Place the chicken on the cooler side of the grill (indirect heat zone). Close the grill lid and cook for about 75-90 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Check periodically to ensure the grill temperature remains consistent. Add additional coals or adjust gas burners as needed to maintain 375°F.
Once fully cooked, use tongs and oven mitts to carefully remove the chicken and beer can from the grill. Let the chicken rest for 10 minutes before gently removing the beer can and carving it.
Serve the chicken with your favorite sides, such as grilled vegetables, coleslaw, or roasted potatoes. Enjoy this juicy and flavorful delight!
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3719 mg | 162% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 0.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
