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Half Beer Can Chicken
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Beer Can Chicken

Servings 2 servings
Author Brandon Matzek

Ingredients

For the dry rub:

  • 4 tablespoons kosher salt
  • 3 tablespoons light brown sugar
  • 1 1/2 tablespoons paprika
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon cayenne pepper
  • 1/2 tablespoon freshly ground black pepper

For the chicken:

  • 1 (4 – 5 pound) whole chicken, neck and giblets removed, rinsed, and well dried
  • 2 heaping tablespoons dry rub
  • 6 sprigs fresh thyme
  • 2 garlic cloves, smashed and peeled
  • 1/4 yellow onion
  • 2 strips lemon zest
  • 1 can or bottle of room temperature light lager (or use whatever’s available)
  • Lemon wedges, for serving

Special equipment: 1 14 oz. can (label removed and any glue cleaned off), charcoal or gas grill, 1 aluminum baking dish (if using charcoal grill)

    Instructions

    • Add kosher salt, brown sugar, paprika, smoked paprika, cayenne and black pepper to a jar. Cover and shake to combine. Measure out 2 tablespoons and save the rest for another chicken. Season the chicken all over with the dry rub (including in the cavity). Transfer to the refrigerator, and let sit for at least 1 hour.
    • Prepare your grill for indirect heat cooking. If using a charcoal grill, place an aluminum baking dish in the middle of the charcoal grate, then surround with hot coals. The pan will catch any dripping fat, minimizing flare-ups. If using a gas grill, fire up only half of the burners.
    • Place thyme, garlic, onion and lemon zest in a clean 14 oz. can. Pour in beer until the can is half full. Enjoy remaining beer immediately. Lower the chicken on to the can. The can should fit snugly in the chicken’s cavity. Transfer the chicken to the grill over the indirect heat zone. The chicken’s legs and can should form a tripod to keep it stable. Cover, and cook until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F (50 – 65 minutes). Transfer the chicken upright to a cutting board, and let rest for 10 minutes before carving.
    • Carefully remove the can from the cavity (the beer may still be hot), and cut chicken into halves or pieces. Serve with lemon wedges.