BeerCan Chicken

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Introduction: BeerCan Chicken

How to make Beer Can Chicken on the BBQ.

Step 1: Prep the Chicken

Need beer in cans; whole chicken; dry BBQ seasoning; any other spices you can think of; I use disposable aluminum pie plates but improvise if you have to. Hardest part of this recipe is to drink only HALF of a can of beer. Then top up the can with spices. I used hot sauce, soyo sauce, worcestershire, vinegar, black pepper, garlic powder, chili powder, and montreal steak spice. Then shove the can up the arse of the chicken and sit it in the pie plate.

Step 2: Stuff the Chicken

Then I stuff some quartered onion down the neck and plug the neck with a sausage. Sprinkle the dry BBQ seasoning over the skin and some Savoury seasoning. Light one side of your BBQ on low-med and place the whole thing carefully on the unlit side. (In this case I was doing two chickens so I lit both sides on low). I had boiled a kettle full of water beforehand, and poured about an inch of water in the pans once on the BBQ.

Step 3: Cook It

If your BBQ is big enough; close the lid. I had a smaller one before and closed the lid as much as possible propping it open with a rock. Basically let it cook while drinking the rest of the beer. About every 20 mins baste the chicken with the juices in the pie plates (I use a turkey baster); and turn the plate 1/4 turn when you do. It'll take about 1 1/4 - 1 1/2 hours to do but that really depends on your BBQ, cooking skills, etc.
I cannot take credit for this as I learned it from friends but was surprised it wasn't on here already. The kids love the recipe and it makes quite a tasty and fun BBQ meal. Enjoy.

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20 Comments

Where I'm from this is called Drunk Chicken lol

I know there's a "be nice" policy, but I HAVE to say it. Where's the finished product? I think you need to put a few more pictures up and a more "Point A to Point B" sort of feel to it.
You need to show how it turns out! Let's see the rock you used to prop up the bbq lid, show us what basted, roasted, beer-steamed chicken looks like in your neck of the woods!

Rename this to Beer Butt Chicken and you'll multiply the hits on this project.

I added this comment to someone else beer can chicken page. Try using liquids other than beer. I recommend JUMEX peach nectar. I also use some extra juice to make a complementing BBQ sauce to baste on the birds while they are on the grill. It really adds an extra touch to the whole thing. Also with all the concern about aluminum cans and paint, I use a mason jar. They can withstand the heat and are heavy enough to help keep the chicken upright.

While chicken cooked with beer does taste better, I think that cooking a chicken with a hunk of aluminum, plastic, and paint up its butt wouldn't really improve the taste. Why not just pour the beer into the pan.

You might want to know that aluminum cans are coated on the inside with plastic to keep the contents from corroding the aluminum. When you heat this up, the plastic melts and mixes with the contents of the can. I'm assuming that the contents then boil, which would release a plastic vapor into the chicken. I also would like to point out that the paint on the outside of a can is not entirely heat proof either. I'm not sure exactly what chemicals are in the paint but I'm sure it's not healthy either.

If you're worried about that, just use a can from green beans or something with the paper removed. I'm not sure about using a beer bottle. I'm not sure if the heat from the grill would be enough to shatter the glass... but that would also eliminate the worries about plastic and paint fumes.

A lot of vegetable cans also have a plastic lining, usually white colored.