Beer can chicken is hands down (and bottoms up!) our favorite way to grill a bird. Like most of America, we’ll fire up the coals on the 4th of July and I thought I’d share our Dos Equis Chicken recipe.
Beer can chicken has been around for ages and is more of a method than a recipe. Simply put, you pop a top on your favorite beer, take a few good swigs to empty the can a bit, nestle a whole chicken (giblets removed) on the beer can and grill ’til done.
Not to get all highbrow on you, but I purchased a vertical chicken roaster from Williams-Sonoma. Actually I purchased two, because everyone knows two beer can chickens are better than one.
Here’s the roaster(s) I purchased.
My roasters are so well loved they wouldn’t recognize this photo! Like a beer can, the roaster holds liquid and keeps the chicken in a vertical position allowing for a tender perfect roast every time.
Beer Can Chicken
1 whole chicken (4-5 lbs), giblets removed
1/2 cup olive oil + more for vegetables
Seasoning or rub of choice – I like hot Spanish paprika
4-5 cloves garlic, slightly crushed but intact
coarse sea salt
Mixed vegetables – this time I used mixed bell peppers, green onions, red onions, and garlic. But corn, squash and jalapenos are favorites too.
Beer – Dos Equis, of course *
Rinse the chicken and pat dry. Mix Spanish paprika, or your chosen seasoning/rub, into olive oil.
Place the roaster on a baking sheet (for transporting and collecting spills only). Pour beer into the center container of the roaster. Add the garlic cloves. Gently nestle the chicken, legs pointing down, onto the roaster. Brush the seasoning & oil mixture generously over the chicken. Sprinkle with coarse sea salt & pepper.
Set the roaster on the grill away from direct heat, cover and cook for 30 minutes.
While the chicken is roasting chop the veggies and place in a large bowl. Drizzle with olive oil to coat the vegetables and toss with salt & pepper.
After 30 minutes, add the vegetables to the base of the roaster. Continue cooking, brushing the chicken with the seasoning and olive oil mixture every 15 minutes for a total of 1 1/2 hours. Cooking times will vary depending on your grill, so check with a meat thermometer. Chicken will be done when the thermometer registers 170 degrees fahrenheit.
Transfer to a carving board or serving platter. Cover the chicken loosely with foil and let rest for 10 minutes before carving.
* For my gluten-free friends, I realize Dos Equis is NOT a good choice of beverages no matter how thirsty you are. My friend Jess @ATXglutenfree was kind to inform me of gluten-free beer options, specifically Green’s which I spied with my little eye at Whole Foods. Truthfully, you don’t have to use beer at all. Wine, chicken stock, even water would work. Just don’t go callin’ it Beer Can Chicken if it ain’t.