Beer Chicken: Grill to Plate in 6 Easy Steps

If you've ever had beer chicken, you were probably amazed by how tasty and juicy it was. It's also a simple dish to make, so don't hesitate to make this delicious chicken at home. Here is how to do so in six easy steps.

Ingredients

Following are the ingredients you need for this recipe. As with almost any recipe, feel free to add anything you think will better suit your taste. If you have fresh ingredients rather than dried, remember that dried herbs will have a subtle flavor while fresh herbs are more potent. 

Beer Can Chicken Rub:
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder

Chicken:
4-pound whole chicken, rinsed and patted dry
Vegetable or olive oil
Beer Can Chicken Rub (see above)
1 12-ounce can of beer, your choice

Directions

1. First, prepare the Beer Can Chicken Rub. In a small bowl, combine all ingredients for the rub. 
2. Preheat your grill to medium-high heat. If you are using a charcoal grill, bank the coals to one side of the grill and put a drip pan on the empty side. For a gas grill, leave one burner turned off and place the drip pan under the unlit burner. 
3. Next, rub the chicken down with vegetable or olive oil. Leave the skin on the chicken for a moister meat. If you are health-conscious, simply remove the skin once it's finished cooking. The skin will also take the majority of the char, avoiding a distasteful burn on the chicken. Be sure to rub down every part of the chicken, including the cavity, with the oil. 
4. At this point, you'll want to rub down the chicken with the rub you've prepared. Again, be sure to rub down the cavity of the chicken, too, to provide a deep flavor that will season the inner meat of the chicken. If you have any leftover rub that has not come into contact with the raw chicken, you can store it at room temperature in an airtight container. 
5. Pour out (or drink) 3 ounces of the beer, and set the chicken atop the beer can, allowing the can to go inside the cavity of the chicken. Its legs should be pointing downward. Place the chicken on the grill over the drip pan (on indirect heat) and cover. Charcoal may require you to add heat throughout the cooking time to maintain the temperature. Grill the chicken covered for 1 to 1-1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. 
6. Once cooked, cover the chicken with aluminum foil and allow it to rest for at least 10 minutes. Letting it rest will allow the juices to set. Finally, carve the chicken and serve with pan drippings.

Suggested Sides

• Mashed potatoes with chopped chives and sour cream go great with this chicken.
• Grilled Brussels sprouts also complement the chicken. Simply cut the Brussels sprouts in half, coat them in olive oil, sprinkle with salt and pepper, and wrap them loosely in aluminum foil, making a “packet.” Grill the packet of sprouts at 400°F for 25 minutes.