Grill-Roasted Beer Can Chicken for a Charcoal Grill

From America's Test Kitchen Season 7: Beer Can Chicken Dinner

Why this recipe works:

We found that a curious cooking method—roasting a chicken over an open can of beer—produced a terrific chicken. The beer in the open can simmers and turns to steam as the chicken roasts, which makes the meat remarkably juicy and rich-textured, similar to braised chicken. As an added bonus, the… read more

We found that a curious cooking method—roasting a chicken over an open can of beer—produced a terrific chicken. The beer in the open can simmers and turns to steam as the chicken roasts, which makes the meat remarkably juicy and rich-textured, similar to braised chicken. As an added bonus, the dry heat of the grill crisps the skin and renders the fat away. To perfect the technique, we added a few hardwood chunks to the fire for smoky flavor. Finally, we found we didn’t have to spend money on an expensive beer—a cheap brew worked just fine.

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Serves 4

Using the right amount of charcoal is crucial here; using too much charcoal will burn the chicken, while using too little will extend the cooking time substantially. The temperature inside the grill should be about 375 degrees at the outset and will fall to about 300 by the time the chicken is done. For added accuracy, place a grill thermometer in the lid vents as the chicken cooks. If you prefer, use lemonade instead of beer; fill an empty 12-ounce soda or beer can with 10 ounces (1 1/4 cups) of lemonade and proceed as directed.

Ingredients

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