Prepare to tantalize your taste buds with the irresistible smoky beer can chicken, a culinary masterpiece that combines the succulent flavors of well-seasoned poultry with the rich, aromatic essence of beer-infused smoke. As the chicken grills to perfection, it absorbs the robust smokiness from the wood chips, enveloping each bite in a symphony of deep, savory notes. The beer can, nestled snugly within the cavity, steams the chicken from the inside out, ensuring each bite is moist and bursting with flavor.
When you carve into the golden-browned skin, a mouth-watering aroma of smoked spices and tender meat fills the air. The thickest parts of the breast and thighs are cooked to just the right temperature, promising juiciness and a melt-in-your-mouth texture. Letting the chicken rest allows the juices to redistribute, making each slice an exquisite treat.
Served hot, this smoky beer can chicken is not just a meal; it’s an experience—a perfect centerpiece for any gathering, inviting everyone to savor its delectable goodness. Whether you enjoy it with a side of creamy mashed potatoes, crisp green beans, or simply on its own, this dish captures the heart and soul of comfort food, delivering a symphony of flavors that leave a lasting impression.
Ingredients:
– 1 whole chicken (3-4 pounds)
– 2 tablespoons olive oil
– 2 tablespoons paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 tablespoon brown sugar
– 1 teaspoon chili powder (optional, for heat)
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 can of beer (12 oz; any kind, but a lager or pale ale works great)
– 1 cup wood chips (hickory, cherry, or applewood work well)
– Aluminum pan for the wood chips
Instructions:
1. Prepare the Wood Chips:
– Soak the wood chips in water for at least 30 minutes. Drain them when ready to grill.
– Place the soaked wood chips in an aluminum pan or wrap them in aluminum foil, poking holes to allow the smoke to escape. Set this aside.
2. Prepare the Chicken:
– Remove any giblets from the chicken. Pat the chicken dry with paper towels.
– Rub olive oil all over the chicken, including under the skin if possible.
– In a small bowl, mix paprika, garlic powder, onion powder, brown sugar, chili powder (if using), thyme, salt, and pepper. Generously rub this seasoning mix all over the chicken.
3. Prepare the Beer Can:
– Open the can of beer and drink (or discard) about 1/3 of it. This leaves enough liquid in the can for steaming the chicken.
– Use a can opener to widen the top opening of the beer can for better steam flow. Add a pinch of some of the leftover rub into the beer for extra flavor.
4. Set Up the Grill:
– Preheat your grill for indirect cooking. For a gas grill, turn on one side to medium-high heat and leave the other side off. For a charcoal grill, push the coals to one side.
– Place the wood chip pan on the lit side of the grill to start creating smoke.
5. Position the Chicken:
– Carefully lower the cavity of the chicken onto the beer can, balancing it so it stands upright.
– Place the chicken on the unlit side of the grill (indirect heat) and close the lid.
6. Cook the Chicken:
– Grill the chicken for about 1.5 to 2 hours, or until the internal temperature of the thickest part of the breast reaches 165°F and the thighs reach 175°F.
– Add more soaked wood chips to the pan as needed to maintain smoke.
7. Rest and Serve:
– Carefully remove the chicken from the grill (it will be hot and the beer can will have liquid, so be cautious!). Let the chicken rest for 10 minutes before carving.
– Serve and enjoy your smoky, juicy masterpiece!
