Beer can chicken is a lot of fun, something that you might do for a dinner party with friends, or while camping. Or perhaps just because you want a reason to open a beer – LOL
I don’t really drink much in the way of beer, but in the really warm weather, it’s a great thirst quencher. There are so many to choose from these days and with hubby being a beer maker and competition winner a few years back, well, I have to taste test them all. 😉
A steel beer can is preferred, as its a little heavier and thus better suited to support the chicken.
Cooking is low and slow, with actual cooking time depending on both the temperature (which can be a little hard to control in a Webber or other BBQ oven) and the size of the chicken. As a guide, we tried a few different chicken sizes, 1.2KG to 1.8KG, with cook times varying between 2 and 3 hours.
The beer can (and chicken legs) support the chicken in an upright position. The beer/butter mix, and basting provide lots of moisture, so the cooking time is not too critical. Don’t think this chicken isn’t cooked because it is pink; it is beautifully cooked and moist.
Served up with a few simple vegetables, it makes for a tasty (and fun) dinner.
Beer Can Chicken
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- An oven (kitchen, Webber or BBQ)
- 180 g butter
- 3 cloves garlic
- 10 g salt
- 15 g paprika sweet or smoked
- 1 tsp pepper to taste
- 1 can beer 375 ml (steel can preferred)
- 1.5 kg whole chicken
- Preheat a Webber, BBQ oven (or oven a kitchen oven) for low heat of around 150 c.
- In a small pan, gently melt 180 g butter.Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
- Add the paprika, pepper, salt and garlic (which should be crushed and finely chopped)
- Discard (or drink) 1/2 the beer, leaving the remainder in the can. Add some of the melted seasoned butter to the can so that its about half and inch from being full.
- Place the can on a disposable baking tray.
- Set the chicken on the can; inserting the can into the cavity of the chicken.
- Baste the chicken with some of the remainder of the melted, seasoned butter.
- Place the baking tray with the beer/chicken in the oven, and cook for 2-3 hours, or until internal temperature of chicken reaches 80 degrees °C. I suggest a temperature probe inserted into the chicken (in a thick part of flesh, making sure you don’t hit the can).
- Baste again once or twice during the cook.
Want to know more?
Here is a blog post for perfect roast vegetables