Beer Can Chicken
One of our all time favorite recipes is Beer Can Chicken. By putting a whole chicken on top of a beer can and grilling it, you get a perfectly moist, tender and flavor packed chicken. Follow our recipe for chicken perfection and enjoy this classic summer favorite.
(Optional) Brine your chicken by submerging it in a mixture of 8 cups of water and 1/2 cup salt and refrigerating for 4 hours before cooking. This will help the chicken retain moisture during the cooking.
Set your grill to cook at 375°F with indirect heat. Add smoke, if desired either by adding wood pellets to a charcoal grill or wood chip packets to a gas grill. Fill a small aluminum (or similar) pan with 1/2″ water and place on the grill. We will use this pan as a flat surface to put the chicken in for stability and the water will help keep moisture in the chicken as well.
Mix together the olive oil and lemon juice and brush the chicken all over with the mixture. Moderately season on all sides with the Sonoma Pepper seasoning and rub into the bird. Be sure the giblet packet is removed if it is included!
Pour out (or drink!) half the beer from the can and then put the can of beer in the butt of the chicken. Place the chicken and can of beer onto the aluminum pan on the grill, close the grill and cook for 60-75 minutes at 375°F.
Cook until the chicken reaches 160°F internal temperature at the thigh. Remove the chicken from grill, and take the beer can out from the chicken, being careful to avoid hot steam from the beer can.
Let the chicken sit for 10 minutes prior to carving, carve and enjoy! Click here to watch a helpful how to carve a chicken video.