Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 25, 2006 04:41 PM

Beer Can Chicken -- First try! Any last minute tips?

My husband is an Aussie and we have a big honkin' gas barbecue on our back patio. We've got a fresh, organic chicken and we're doing the beer can thing. From what we've gathered from the various guidelines for this method -- dry rub (any suggestions?), dark beer, add herbs to the beer if desired, plop on the grill, indirect heat on medium heat and let it go for about an hour or so, till thermometre reads 175 degrees.

Have we missed anything? Any and all tips appreciated.

  1. Click to Upload a photo (10 MB limit)
  1. You got it. My fav is a jerk rub overnight first.

    1 Reply
    1. re: Hoss

      Jerk rub is my thought, too. Rub outside and inside and you can put it in the beer. I look for about 1 1/4 hour using coals.

    2. Do you really want to take it to 175? Seems high.

      2 Replies
      1. re: rabaja

        Agreed - it should be 160 on the breast meat,a nd 175 in the dark.

        I have been really interested in trying this, but unfortunately, I am smokey joe fire escape griller, so I am still having a hard time figuring out how to prop up a chicken in a small kettle grill.

        1. re: ijrobertson

          Okay, duly noted regarding temperature reading.

          Hubbie reports that he went with a cajun spice mixture for the dry rub.

          Will report back tomorrow!

      2. Most people pour out about half the beer before putting on the chicken.

        1 Reply
        1. re: Hoss

          Not pour! Drink... ;)


        2. I use Montreal Steak seasoning and rub it on both the inside and the out. I use a lager for the beer and have one of those beer can stands. I put the stand in a round foil baking pan and pour half of the beer into the pan. I put the beer in the stand and the chicken over the beer and then put half an on....over the neck cavity of the chicken secured with toothpicks. It turns out so moist inside and the outside is really crispy. The flavor is great and it makes excellent chicken soup with the leftovers! Happy grilling.

          1 Reply
          1. re: blondie76

            do yoy cook over indirect or direct heat? TIA

          2. I use a mole rub that I make myself. I make it by the jar and keep it for the occasion. I rub it all over the bird and let it marinate in that. I also spoon a bunch into the beer can to let it perk through while cooking. I use a lager beer for that.

            Makew sure to wrap the beer can in foil....I do just to prevent any of that coating on the can from coming off into the chicken.