This is a post sponsored by Budweiser Brewmaster’s Premium Sauces ©, although all opinions and thoughts are my own.
This is the Best Beer Can Chicken recipe that will make your taste buds very happy.
Here is the Best Beer Can Chicken recipe made for grilling that is seasoned and juicy throughout.
I want to jump right in and talk about this recipe for the Best Beer Can Chicken Recipe that is perfect for the grill. I can still taste the smokiness and flavor of this chicken recipe as I am typing this blog post. This beer can chicken recipe is insanely good. In fact, Beer Can Chicken is one of those recipes that is on my “must-try” cooking bucket list. Everyone has a cooking bucket list. It is a list that includes all the recipes that you must make at some point in time. Let’s see I have Baked Alaska, Beef Wellington, Grilled Lamb Chops, and Beer Can Chicken on my list. There are more recipes, but those are to name a few.
I always wondered what the big deal was about Beer Can Chicken. I often wondered if the chicken would come out tasting like beer. The truth is, it doesn’t. At least mine didn’t. What happens is the beer keeps the bird from drying out and the flavor of the beer may permeate the bird, but not to the point where it is overpowering. My chicken came out tasting incredibly flavored and slightly crisp on the outside because the butter allowed the skin to crisp up a bit, and it had this amazing smoky flavor! Also, that head of garlic that I put inside the chicken cavity gave the chicken a lot of flavors as well. You could even use the cloves in that garlic for another dish if you want. They are pretty soft once finished. Whatever you do, don’t waste it. I roasted some potatoes and add the garlic cloves to that dish. I haven’t had Beer Can Chicken in a long while, but the way I made this chicken, I know this recipe is the Best Beer Can Chicken recipe you will ever make at home. Let’s talk about this new line of Barbecue Sauce by Budweiser that will be perfect for, not just this chicken recipe, but for all of your meat that you plan on grilling this summer.
Okay, I love me some barbecue sauce. I love it so much, I eat it as a dip. I know that sounds weird, but I will take some soft bread and dip it into some barbecue sauce for a snack. There is nothing better than a rich and thick barbecue sauce to fulfill all of your snacking and grilling needs. Budweiser has a new line of barbecue sauce that you have to try this summer. Budweiser has three main barbecue sauce flavors that are sure to satisfy everyone’s barbecue sauce preference.
Classic
Sweet and Spicy
Honey
Sweet and Smoky
Bold and Spicy
I am more of a Sweet and Spicy barbecue chick myself. The first element to these sauces that I noticed right away is that they are thick. The sauce will not run off of your meat. The flavors of all of these sauces are bold and “in your face” and it helps to make the meat taste better. These sauces by Budweiser is definitely my new favorite line of barbecue sauces. I mean I used Budweiser to cook the Best Beer Can Chicken Recipe. Why wouldn’t I use Budweiser BBQ Sauce to finish it off?!
To find a store nearest you to buy Budweiser BBQ Sauce, click here!
PrintThe Best Beer Can Chicken Recipe for Grilling
- Total Time: 2 hours 10 mins
- Yield: 4 1x
Description
This is the Best Beer Can Chicken recipe for grilling! This chicken is packed full of flavor and the steam from the beer helps to keep the chicken moist.
Ingredients
- 3 lb. Whole Chicken
- 12 oz. Can of Beer
- 1 tbsp. Kosher salt
- 1 tbsp. Seasoned salt
- 1 tbsp. Ground black pepper
- 1 tsp. Onion powder
- 1 tsp. Garlic powder
- 1 tsp. Smoked paprika
- ½ tsp. Cayenne pepper
- 1 tsp. Chilli powder
- 1 tsp. Dried thyme
- 2 tbsp. Butter, softened.
- 1 large head of garlic
- 1 tsp. Olive oil
- 2 roasting aluminum foil pans
- Budweiser BBQ Sauce
Instructions
- Prepare your grill according to manufacturer’s instructions. Be sure there is enough room in your grill to have your chicken sitting upright while you are able to completely close the grill before getting started.
- NOTE: If I were to sit the chicken on top of the grill rack inside of my grill it wouldn’t fit. So, I removed the grill rack and placed a roasting aluminum pan on top of the coals and made sure the coals were even and would support the weight and the pans before I lit the grill. Worked out perfectly.
- While your grill is getting ready, remove the insides of the chicken (if any), pat the chicken dry, and rub with the butter. Combine all the seasonings and spices together for the rub (salt, seasoned salt, pepper, onion and garlic powder, smoked paprika, cayenne pepper, chili powder, and dried thyme). Rub the chicken with the rub and sprinkle some on the inside cavity.
- Cut the head of garlic to where the cloves are exposed. Not completely half way. Rub the garlic with the teaspoon of olive oil. Stuff the garlic inside the chicken. Allow the chicken to sit, at least, 30 minutes. You can allow the chicken to sit overnight just wrap in plastic wrap.
- Open the beer and set the chicken on top of the opening (you may have to pour a little out if it’s too full). Sit the chicken down until sturdy. Now that the grill is ready, place one aluminum roasting pan directly on top of the coals. Place the chicken inside the other aluminum foil pan sitting up. Stack both aluminum pan carefully inside the middle of the grill (please use fire safe gloves if you have them), once the pans and chicken is secured, close the grill living the top vent open, and allow to roast for 1 ½ hours. The internal temperature of the chicken should be 165 Degrees. Once finished, allow your chicken to rest for, at least, 10 minutes before serving. Brush with Budweiser BBQ Sauce if desired.
- Prep Time: 40 mins
- Cook Time: 1 hour 30 mins
- Category: Entree
Beer can chicken recipes, almost across the board, all say to put the chicken over a half can of beer. Well, this is all about the science, not the flavor. I’m not saying the flavorings and rubs are in question. It is the entire concept of putting a “beer can” or any other liquid filled container inside the bird itself. You’re better off buying one of those conical round tapered vertical wire bird roasting racks and putting the bird directly over it in a small rimmed sheet pan, and without it sitting on the can! Keep the inside of the bird unobstructed. The bird will cook quicker when the hot air is allowed to get inside the bird. First of all, the can or other container inside the bird prevents the interior of the bird from properly circulating hot air through it during the cooking process, thus requiring longer cooking times, which will do nothing more than dry out the outside meat. Second, and most important, is that the interior of the bird never gets hot enough to cause the liquid to boil and vaporize, which is touted as somehow needed to supposedly, (and falsely,) provide moisture to the inside of the bird. The bird itself, while in contact with the can, is actually nothing more than a “heat sink” around the can because the bird is not only cold, but is an insulator that won’t actually heat the beer in the can enough to vaporize it. The bird is done at 165-180 degrees, depending on whose recipe your reading, and certainly isn’t hot enough to boil water or beer. Big fallacy busted! Drink the beer and just sit the bird on the vertical wire rack. If you want to add moisture, put it where it will actually work, just pour the beer directly into the sheet pan that the rack is on. At least there, it will get hot and vaporize to give you the moisture you are looking for. Kind of the same principle as using a water pan in a smoker.
Thank you for the tips!