Garlic Herb Beer Can Chicken

Garlic Herb Beer Can Chicken

Whole chicken roasts upright on a beer can, turning juicy with crackling, herb-rubbed skin.

Total 2 hr Makes 4 servings Calories 520/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

A whole chicken is seasoned with a garlic herb rub, then roasted upright over a half-full beer can so the steam bastes the meat from the inside while the grill or oven crisps the skin. The vertical setup renders fat evenly and keeps the breast meat from drying out, making this a reliable centerpiece for weekend cookouts or Sunday dinner.

Ingredients

  • 1 whole chicken (about 4 to 5 pounds), giblets removed
  • 1 can beer (12 ounces), half consumed or poured out
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 lemon, halved
  • 4 cloves garlic, peeled and smashed (for the can)
  • 2 sprigs fresh rosemary (for the can)

Method

  1. Remove the chicken from the refrigerator and pat it dry inside and out with paper towels. Let it sit at room temperature for 20 minutes while you prepare the rub.

  2. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, salt, pepper, and onion powder to form a paste.

  3. Rub the herb paste all over the chicken, including under the skin of the breast and thighs where possible, and inside the cavity.

  4. Preheat the grill or oven to 375°F, setting up the grill for indirect heat if using charcoal or gas.

  5. Pour out or drink down the beer can until it is half full, then drop the smashed garlic cloves and rosemary sprigs into the can.

  6. Lower the chicken cavity onto the beer can so it stands upright, legs down, using the can as a base for support.

  7. Squeeze the lemon halves over the top of the chicken and tuck the wing tips behind the back to prevent burning.

  8. Set the chicken upright on the grill grate or in a roasting pan, balancing it on its two legs and the can like a tripod. Roast until the internal temperature at the thickest part of the thigh reaches 165°F, about 75 to 90 minutes.

  9. Carefully transfer the chicken, still on the can, to a cutting board using tongs and a sturdy spatula for support. Let it rest for 15 minutes before lifting it off the can.

  10. Lift the chicken off the beer can, discard the can and its contents, and carve the chicken into pieces to serve.

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    Garlic Herb Beer Can Chicken

    A whole chicken is seasoned with a garlic herb rub, then roasted upright over a half-full beer can so the steam bastes the meat from the inside while the grill or oven crisps the skin. The vertical setup renders fat evenly and keeps the breast meat from drying out, making this a reliable centerpiece for weekend cookouts or Sunday dinner.

    2 hr 4 servings 520 cal

    Ingredients

    • 1 whole chicken (about 4 to 5 pounds), giblets removed
    • 1 can beer (12 ounces), half consumed or poured out
    • 3 tablespoons olive oil
    • 6 cloves garlic, minced
    • 1 tablespoon fresh rosemary, chopped
    • 1 tablespoon fresh thyme leaves
    • 1 teaspoon smoked paprika
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon onion powder
    • 1 lemon, halved
    • 4 cloves garlic, peeled and smashed (for the can)
    • 2 sprigs fresh rosemary (for the can)

    Method

    1. 1

      Remove the chicken from the refrigerator and pat it dry inside and out with paper towels. Let it sit at room temperature for 20 minutes while you prepare the rub.

    2. 2

      In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, salt, pepper, and onion powder to form a paste.

    3. 3

      Rub the herb paste all over the chicken, including under the skin of the breast and thighs where possible, and inside the cavity.

    4. 4

      Preheat the grill or oven to 375°F, setting up the grill for indirect heat if using charcoal or gas.

    5. 5

      Pour out or drink down the beer can until it is half full, then drop the smashed garlic cloves and rosemary sprigs into the can.

    6. 6

      Lower the chicken cavity onto the beer can so it stands upright, legs down, using the can as a base for support.

    7. 7

      Squeeze the lemon halves over the top of the chicken and tuck the wing tips behind the back to prevent burning.

    8. 8

      Set the chicken upright on the grill grate or in a roasting pan, balancing it on its two legs and the can like a tripod. Roast until the internal temperature at the thickest part of the thigh reaches 165°F, about 75 to 90 minutes.

    9. 9

      Carefully transfer the chicken, still on the can, to a cutting board using tongs and a sturdy spatula for support. Let it rest for 15 minutes before lifting it off the can.

    10. 10

      Lift the chicken off the beer can, discard the can and its contents, and carve the chicken into pieces to serve.