Just about the only thing that makes a delicious BBQ chicken better is the addition of beer and a slow, smoky cook over hot coals. Although you can cook this over a gas grill, we REALLY advocate for the use of natural charcoal here to bring out the full flavor. The use of fresh herbs and garlic makes our recipe unique compared to other, dull beer can chickens, creating a great sauce that you can pour over the finished dish as an extra special treat!
- Overall cook time:
- 1 hour + 30 minutes
- Inactive cook time:
- 1 hour
- Servings:
- 2 - 4
Ingredients
- 1 (3 - 4 Pound Pasture-Raised Whole Chicken)
- 1 12-ounce Beer Can
Spice Rub
- 8 Cloves Garlic
- 7 Stems Fresh Parsley
- 6 Stems Fresh Oregano
- ½ Teaspoon Kosher or Sea Salt
- ¼ Teaspoon Freshly Ground Black Pepper
Chef Tip! You can use any type of beer, but we recommend a pale ale or something spicy to go along with the spice rub.
Instructions
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Prepare the Beer
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While you’re doing the following steps, drink exactly half of 1 beer. (Or, 1+1⁄2 beers, depending on your speed!)
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Prepare the Grill
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Heat the grill to medium or medium-low heat, preferably with coals that are glowing. (A gas grill can work here, too!)
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Use a fair amount of charcoal to ensure you have enough heat to cook the bird through.
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Prepare the Rub
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Peel and finely chop the garlic.
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Pick the parsley and oregano leaves off the stems; discard the stems and finely chop the leaves.
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In a small bowl, combine the chopped garlic, parsley, oregano, paprika, salt, and pepper; mix until thoroughly combined.
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Prepare the Can
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Using a can opener, carefully remove the top of the half-full beer can. (This will allow more vapors to infuse into the chicken.)
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Set the prepared can and beer aside.
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Prepare the Chicken
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Pat the chicken dry and lightly coat with olive oil.
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Coat the outside of the chicken with the prepared rub, using any remaining spice rub inside the cavity.
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Roast the Chicken
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Insert the prepared can with beer into the cavity of the seasoned chicken.
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Place onto the grill, being careful to keep the chicken upright to avoid spilling the beer.
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Cover. Cook until golden brown with an internal temperature of 165°F, about 35 to 45 minutes.
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Carefully remove the roasted chicken from the grill.
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Loosely cover with aluminum foil and set aside to rest for 15 minutes before carving.
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If desired, pour the remaining beer over the chicken when serving.
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