Move over, barbecued chicken—hickory smoked beer can chicken is where it’s at and it’s about to take over your summer cookouts. This easy recipe is perfect for any level of chef and delivers big flavor with minimal effort. All you need is a bottle of beer, a chicken and some simple spices. So fire up the grill, crank up the tunes, and let’s get cooking.
It’s hard to believe, but sticking a can of beer in a chicken isn’t just a gimmick. The steam from the beer actually renders a really moist bird. Plus it helps the chicken stay propped up while cooking.
Beer can chicken is generally smoked and cooking it on a charcoal grill produces the best result. But cooking over a gas grill still makes for a delicious and easy recipe – just use a smoker box to add that distinct smoky flavor. Directions are provided below for either type of grilling.
Hickory Smoked Beer Can Chicken
Yields: 4-5 Servings
Ingredients:
- 1 whole chicken
- 1 can beer
- 2-3 tbsp chicken rub – use your favorite or see the ingredients below to make your own.
- 1- 2 tbsp oil
- 4-6 handfuls hickory wood chips, soaked if using a charcoal grill
Chicken Rub Ingredients:
- 1 tsp smoked paprika,
- ½ tsp garlic powder
- ½ tsp sage
- 2 tsp thyme
- 1 tsp salt
- 1 tsp fresh ground pepper.
Directions:
If making your own chicken rub, mix together smoked paprika, garlic powder, sage, thyme, salt and pepper in a small bowl.
Light charcoal or heat gas grill. When it’s ready, set the grill rack in place and rub with a tbsp of oil to prevent sticking.
Rinse chicken and pat dry. Brush the chicken with oil and rub with the spice mix (save 1-2 tsp to add to the beer can).
Open the can of beer and drink (or pour out) half. Poke additional holes in the top of the can. If there is any leftover spice mix, adding it to the beer can will make for a more flavorful chicken.
Slide chicken cavity over the beer can and keep the chicken upright.
Place the chicken on the grill and cook for 1-1 ½ hours depending on the size of the chicken.
Using a charcoal grill:
When charcoal is gray, add wood chips.
Place metal cooking grid over charcoal and brush with oil.
Place chicken in the center and cook for 1 hour.
Add additional charcoal to both sides of grill every 30 minutes to maintain the temperature.
Cook the chicken for another 15-20 minutes until the thigh meat registers 165˚F.
Allow to cool 15 minutes.
Remove cans from chickens and discard.
Carve chickens and serve.
Grilling on a gas grill:
If using a gas grill, place wood chips in the smoker box and preheat the grill to high. When smoke appears, lower to medium heat.
Place the chicken on the grill over indirect heat and cook for 1- 1 ½ hours. Cooking time while vary depending on the size of the chicken – be sure to check the internal temperature to determine when the chicken is fully cooked.
Let the chicken rest uncovered for 15 minutes.
Discard the beer cans and carve the chicken.
While you don’t have to use wood chips, using a smoker box will add that distinct smoky flavor.
If you’re a fan of bbq sauce, brush the bbq sauce on towards the end of cooking, as it will carmelize and burn if added to soon. Or just serve with barbecue sauce.
Pairs well with:
For those wanting a bbq beer can chicken, serve chicken with barbecue sauce.
Smoked beer can chicken pairs well with many typical backyard or picnic side dishes. Think salads, coleslaw, cornbread or roasted potatoes. It also pairs well with grilled vegetables – you’ve got the grill going, why not?
This beer can chicken recipe is the perfect easy summer recipe that will add big flavor to your summer cookouts with minimal effort. Cooking beer can chicken over a charcoal grill imparts a delicious smoky flavor and keeps the chicken moist and tender. The smoky flavor of the grill pairs perfectly with the beer and makes for a delicious and moist chicken dinner. So go ahead, fire up your grill and give this recipe a try!
If you like this post, be sure to check out Your Best Grill Tips This Summer or these easy salad ideas to serve with Hickory Smoked Beer Can Chicken.
