Beer Can Chicken, Five Ways

Categories: How To, Recipes

beerbuttchicken.jpg
Photo by Jamie McCaffrey
Beer and chicken is the new peanut butter and jelly.
They say you haven't truly lived until you've stuck a can of beer up a chicken's ass. Okay, so maybe nobody says that, but they should because it's true. Beer can chicken is a way of life.

The method, as Neanderthal as it may seem, is actually quite ingenious. As the chicken cooks away on the grill, the beer can works as a steamer, adding moisture to the meat. The yeast and malt in the beer keep the meat incredibly juicy and tender while the skin crisps.

From pig-wrapped to Creole-spiced, here are Five Ways to Make Beer Can Chicken:

Lemon Zest & Spice-Rubbed

This basic recipe is our go-to. Lemon zest, cayenne pepper, smoked paprika, and garlic powder bring intensity to the rub, while an onion set on top of the chicken locks in moisture as it cooks. In the end, you have incredibly tender, fall apart meat packed with flavor.

Bacon-Wrapped

Guy Fieri took drunken chicken to a new level when he wrapped it with donkey sauce a half pound of bacon. Sea salt, dried sage, ginger, paprika and two cloves of smashed garlic add a kick, while good 'ole American Budweiser keeps the meat moist. See the recipe here.

Creole Style w/ a Crab Boil Splash

This recipe adds crab boil to the beer before stuffing it into the chicken, giving the chicken even more flavor as it cooks. A spice rub of bay leaves, Creole seasoning, dried thyme, oregano and garlic brings even more intensity.

Oak Smoked

Oak wood chips, dark ale, and a brown-sugar-and-chile spice rub make for a sweet, smoky and spicy slow-cooked chicken that falls right off the bones. See the recipe here.

Asian Style

Serve this Chinese-five-spice-rubbed beer can chicken from Daphne Oz and Carla Hall with Chinese pancakes, hoisin sauce, and a ginger-spiced Asian cabbage salad. For extra flair, add a few crushed garlic cloves to the beer before cooking.

See also:
Corn on the Cob, Five Ways
Chicken Lettuce Wraps, Five Ways

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5 comments
gossamersixteen
gossamersixteen topcommenter

Mine would be, jerk seasoning paste (Jamaican), minced garlic & ginger, juice of a lime, lemon, and orange marinaded for 4-6 hours, on a can of red stripe 50% / coconut milk 50%.  Best darn chicken ever, usually smoked with hickory or other hard wood chip

gossamersixteen
gossamersixteen topcommenter

Mine would be, jerk seasoning paste (Jamaican), minced garlic & ginger, juice of a lime, lemon, and orange marinaded for 4-6 hours, on a can of red stripe 50% / coconut milk 50%.  Best darn chicken ever, usually smoked with hickory or other hard wood chips.

Bruce_Are
Bruce_Are topcommenter

@JoseStrummer 

Brooke, fess up. Have you actually made beer can chicken?  Jose's link makes a pretty good case against it.

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