What’s the secret ingredient to a juicy flavorful chicken? A beer can! This recipe makes the most succulent whole chicken, and it’s fun – whether you’re drinking the beer while cooking or not.
I used to be skeptical about beer can chicken, questioning whether it was really necessary to shove the can up the chicken’s bottom or if it was more for entertainment value. The origins of this recipe are unclear, likely the result of someone enjoying a few too many beers. The sight of a chicken propped up by a beer can is undeniably amusing and opens the door for a bit of wordplay— beer in the rear and beer butt chicken. But wow, what a genuinely great idea a ‘beer in the rear’ was because this cooking method makes a mouthwatering chicken, and has become my absolute favorite way to cook a whole chicken.
Every part of the bird is incredibly tender and juicy with a crispy layer of flavored skin. Plus, it’s a rather hands-off recipe, cooking the chicken low and slow for around 3 hours. It smells amazing and because it’s not laying down you don’t have to worry about rotating the chicken. It cooks super evenly throughout.
What Type of Beer Should I Use?
Beer tenderizes chicken as its alcohol permeates the meat. The choice of beer is yours, with each type offering unique flavors. While inexpensive beer is practical, more flavorful options elevate the taste of the meat. Golden lagers and blonde ales are popular for beer can chicken, their lightness enhances the chicken’s natural flavors. Corona, for instance, adds citrus hints which complement the smokiness. IPAs, especially floral or fruity ones, add a playful twist of tastes, while dark beers like Guinness or craft buckwheat bring out rich and savory notes, blending well with the thyme and garlic in the rub. Choose a beer you enjoy for subtle flavor enhancements, as beer primarily moisturizes rather than heavily flavors the meat. Plus, if you select your favorite beer you won’t want to pour half down the drain, but instead enjoy a chef’s treat.
How to Make Ahead and Store
You can place the chicken in a sealed container and keep it in the refrigerator for 3-4 days, or store it in the freezer for 4-6 weeks.
Serving Suggestions
This chicken is undoubtedly going to be the focal point of your meal, but you must make plenty of sides for a proper feast, and you have enough time to make them while the chicken is cooking. I recommend roasting a tray of fresh vegetables, Parmesan Roasted Asparagus, smoked Corn on the Cob, or Baked Garlic Potatoes are all excellent options. Then add a salad or two, Cucumber and Tomato Salad and a Summer Pasta Salad will add a rainbow of colors which I believe is essential for most meals. Finally, add a side of crunchy Garlic Bread to round out a delicious and complete dinner that would be perfect to serve as a Sunday family dinner or a small cookout with friends.
But wait, is a meal actually complete without dessert? I think not! Any dessert will end this meal nicely, but let me give you a few recommendations. Almond Amaretto Panna Cotta, Tiramisu Cake, or a No-Bake White Chocolate Cheesecake are all delicious, refreshing spins on popular desserts. Each would serve well after a full course meal with chicken as the main course, although honestly what sweet wouldn’t?
Smoked Beer Can Chicken
Ingredients Â
- 1 whole chicken about 4-5 pounds
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 can beer 12 ounces
- 1 tablespoon olive oil
InstructionsÂ
- Preheat your smoker to 225 degrees Fahrenheit.
- Remove any giblets from the chicken and pat it dry with paper towels.
- In a small bowl, mix together the salt, garlic powder, onion powder, paprika, black pepper, and thyme to create a dry rub.
- Rub the chicken all over with olive oil, then apply the dry rub generously, making sure to cover all sides and the cavity.
- Pour out half of the beer from the can, and place the can on a solid surface. Sit the chicken on top of the beer can, inserting the can into the cavity of the chicken.
- Place the chicken in the smoker, standing up on the can, and smoke for about 3 hours, or until the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the thigh.
- Carefully remove the chicken from the smoker, let it rest for 10 minutes, then gently remove the beer can before carving.
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