Wine Steamed Beer Can Chicken
Elevate your dinner game with this mouthwatering Wine Steamed Beer Can Chicken—a juicy, flavorful twist on a barbecue classic. This unique recipe combines the robust flavors of beer with the elegant notes of dry white wine to create an aromatic steam that tenderizes the chicken from the inside out while keeping the skin irresistibly crispy. A seasoned rub of paprika, garlic, and thyme blankets the bird, ensuring every bite is bursting with savory goodness. Whether roasted in the oven or grilled to golden perfection, the chicken is perched on a wine-infused beer can for even cooking and a fun presentation. Garnished with fresh rosemary and a zesty squeeze of lemon, this simple yet stunning dish is perfect for weeknight meals or impressing guests at your next cookout.
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Recipe Information
Ingredients
- 1 5-pound bird Whole chicken
- 2 tablespoons Olive oil
- 1 tablespoon Salt
- 1 tablespoon Black pepper
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Thyme (dried)
- 1 cup White wine (dry)
- 1 can Beer can (12-ounce can, emptied halfway)
- 1 sprig Fresh rosemary (optional for garnish)
- 1 whole Lemon, halved
Instructions
Preheat your grill or oven to 375°F (190°C). If using a grill, set up for indirect heat.
Remove giblets and pat the chicken dry with paper towels. This ensures a crispy exterior.
Rub the chicken all over with olive oil. Mix salt, black pepper, paprika, garlic powder, onion powder, and thyme in a small bowl, and sprinkle the mixture generously over the chicken, inside and out.
Pour half the beer out of the can and reserve it for another use. Pour the dry white wine into the half-empty beer can, filling it halfway.
Carefully slide the chicken onto the beer can, inserting the can into the cavity with the legs resting downward to create a tripod effect for stability.
Place the chicken upright on a grill or in a roasting pan if using an oven. Carefully balance the chicken to ensure it stays steady during cooking.
Roast or grill the chicken for about 1.5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Rotate the chicken halfway through cooking for even browning, if needed.
Remove the chicken from the heat and carefully take it off the beer can (use tongs and heat-resistant gloves). Allow the chicken to rest for 10-15 minutes before carving.
Garnish with fresh rosemary and serve with a squeeze of lemon for added brightness. Pair with your favorite sides, like roasted vegetables or crispy potatoes.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 7301 mg | 317% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 6.0 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1183 mg | 25% | |
*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.
