Beer can smoked chicken is a fun and tasty way to cook chicken on the grill. You pop a can of beer in the bird and let it soak up all that delicious flavor while it cooks!
It’s a sight to see, and the chicken stays juicy and tender. I love that it’s both easy and makes me look like a grill master in front of friends. Who can resist that crispy skin? 🍗
Key Ingredients & Substitutions
Whole Chicken: A 4-5 lbs chicken is ideal for this recipe. If you’re looking for a smaller option, a 3-4 lbs bird works too. Go for free-range or organic chickens if you have the option for better flavor.
Beer: Lager is commonly used for this recipe, but feel free to experiment! A pale ale or even a dark beer can add unique flavors. If you prefer non-alcoholic options, a can of soda or flavored sparkling water can work in a pinch.
Olive Oil: While olive oil is great here, you can swap it with melted butter or canola oil if you want a different flavor or if you’re out of olive oil.
Spices: Smoked paprika gives that lovely smoky flavor. If you can’t find it, regular paprika and a dash of liquid smoke might do the trick. Also, customize the spices; add cayenne for heat or oregano for a fresh kick!
Wood Chips: Hickory is traditional, but applewood adds a sweet hint. If you don’t have chips, you can use chunks, or even try dried herbs like rosemary placed directly on the coals for some unique flavors.
How Do I Get Perfectly Flavored and Moist Chicken?
The key to a juicy and flavorful beer can chicken lies in the preparation and seasoning. Patting the chicken dry is important as it allows the rub to stick better and promotes crispiness. Don’t skip the olive oil; it helps the spices adhere and adds moisture.
- Mix the dry rub thoroughly and apply generously. Getting it under the skin helps infuse flavor directly into the meat.
- Draining half the beer allows for better steam circulation, helping to keep the chicken moist.
- Monitor the smoker temperature closely and avoid frequent opening, as it lets heat escape, which can prolong cooking time.
Letting the chicken rest after smoking is crucial too—this helps redistribute juices, resulting in a more succulent bite when you carve it!
How to Make Beer Can Smoked Chicken
Ingredients You’ll Need:
- 1 whole chicken (about 4-5 lbs)
- 1 can of beer (lager or your choice)
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh herbs (like thyme or rosemary) for garnish
- Wood chips for smoking (e.g., hickory or applewood)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and approximately 4 to 5 hours to smoke. You’ll want to keep an eye on the temperature, but once it’s in the smoker, it mostly cooks itself—so you can relax and enjoy the smell!
Step-by-Step Instructions:
1. Prepping the Smoker:
Start by preheating your smoker to 225°F (107°C). This slow and low cooking method is key for juicy, smoky chicken.
2. Making the Dry Rub:
In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Mix these spices well; this will be your flavorful dry rub!
3. Preparing the Chicken:
Pat the chicken dry with paper towels to remove any moisture. This helps the skin get crispy. Rub the olive oil all over the chicken, then sprinkle and rub that delicious dry rub both underneath the skin and all over the chicken’s outside. Don’t be shy; it loves that seasoning!
4. Get the Beer Ready:
Open the can of beer and either drink or pour out about half of it. This will help keep the chicken moist as it cooks. Make sure to keep the can upright!
5. Assembling the Chicken:
Carefully place the beer can inside the cavity of the seasoned chicken, making sure it stays standing up. This is what makes the chicken stay upright while grilling.
6. Smoking the Chicken:
Put the chicken in the smoker, standing upright on the beer can. Follow the manufacturer’s guides to add wood chips to the smoker for that rich smoky flavor.
7. Cooking Time:
Smoke the chicken for about 4 to 5 hours, or until a meat thermometer reads 165°F (74°C) in the thickest part of the thigh. This ensures it’s cooked through and safe to eat!
8. Resting and Serving:
Once it’s done smoking, carefully remove the chicken from the smoker and let it rest for about 15 minutes. This helps keep the juices in the chicken tender. After resting, remove the beer can.
9. Carve and Garnish:
Now it’s time to carve the chicken. Don’t forget to garnish with fresh herbs like thyme or rosemary for a lovely touch. Serve it warm and enjoy your smoky, flavorful beer can smoked chicken!
Can I Use a Different Type of Can Instead of Beer?
Absolutely! While beer is traditional, you can use other beverages like soda (cola works well for sweetness) or even cider for different flavor profiles. Just ensure it’s in a similar size can so it fits properly in the chicken.
What If I Don’t Have a Smoker?
No worries! You can use a grill instead. Set up a two-zone fire with one side for heat and the other for indirect cooking. Place the chicken on the cooler side of the grill, add wood chips in a foil pouch, and close the lid. The smoking time will be about the same.
Can I Marinate the Chicken Instead of Using a Dry Rub?
Sure! If you prefer marinating, you can mix the olive oil, spices, and beer into a marinade and soak the chicken in it for a few hours or overnight. Just remember to pat it dry before cooking to ensure a crispy skin!
How Should I Store Leftover Chicken?
Store any leftover chicken in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze it in individual portions. Just make sure to wrap it well to prevent freezer burn! To reheat, simply warm it in the oven or microwave.
