Beer Can Chicken - Weber Grill Recipe

Beer Can Chicken - Weber Grill Recipe 

Beer can chicken is a classic backyard grilling technique that produces a tender, juicy chicken with crispy skin infused with subtle beer flavor. Using a Weber grill enhances this method with even heat, smoke aroma, and a perfectly roasted exterior.

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🧠 Key Principles

1. Steam Infusion:

   • The beer inside the can steams the chicken from the inside, keeping it moist.

2. Indirect Heat Cooking:

   • Essential for roasting the chicken evenly without burning.

3. Crispy Skin:

   • High heat around the chicken ensures golden-brown, crispy skin.

4. Flavor Layering:

   • Dry rubs, aromatics, and optional beer infusion give deep, complex flavor.

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🐔 Ingredients (Serves 4–6)

Ingredient	Quantity	Notes
Whole chicken	4–5 lbs (1.8–2.3 kg)	Thawed, neck & giblets removed
Beer	12 oz (355 ml)	Lighter lager or ale recommended
Olive oil or melted butter	2–3 tbsp	For skin coating
Salt & black pepper	To taste	Generous seasoning
Garlic powder	1 tsp	Optional
Onion powder	1 tsp	Optional
Paprika	1 tsp	Sweet or smoked
Chili powder	½ tsp	Optional, for mild heat
Fresh herbs	2–3 sprigs	Thyme, rosemary, or parsley
Optional: lemon	½	Cut into wedges for cavity

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🔥 Step-by-Step Weber Grill Method

1. Prepare the Chicken

• Pat chicken dry with paper towels for crisp skin.

• Rub olive oil or butter all over.

• Season generously with salt, pepper, garlic powder, onion powder, paprika, and chili powder.

• Optional: Stuff cavity with herbs and lemon wedges.

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2. Prepare the Beer Can

• Open beer can and pour out (or drink) half of the beer.

• Optional: Add garlic cloves, herbs, or spices into the can for extra aroma.

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3. Position the Chicken

• Place chicken upright over the beer can, using the cavity to stabilize.

• Legs form a tripod with the can for stability.

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4. Set Up the Weber Grill

• Indirect heat zone: Place chicken in center of grill, not over direct flames.

• Temperature: Maintain 350°F / 175°C.

• Optional: Add soaked wood chips for light smoke flavor.

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5. Grill the Chicken

• Cover with lid, vent slightly open for airflow.

• Cook 1–1.5 hours, depending on size (~15 minutes per pound).

• Check internal temperature:

  • Breast: 165°F / 74°C

  • Thigh: 175°F / 79°C

• Rotate chicken occasionally for even browning if necessary.

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6. Rest the Chicken

• Remove chicken carefully (beer can is hot!)

• Let rest 10–15 minutes tented with foil.

• Carefully remove beer can before carving.

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7. Carve & Serve

• Slice breast, thighs, drumsticks, and wings.

• Serve with grilled vegetables, roasted potatoes, coleslaw, or corn on the cob.

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🧠 Chef’s Tips

1. Dry skin for crispiness: Pat chicken completely dry before oiling.

2. Stability: Use a beer can chicken stand if available to prevent tipping.

3. Indirect heat only: Avoid placing directly over flames to prevent burning.

4. Flavor variations: Swap beer for cider, wine, or soda for different subtle flavors.

5. Check temps: Use a probe thermometer in thickest thigh for accurate doneness.

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🔥 Flavor Enhancements

• Dry rub variations: Smoked paprika, brown sugar, cayenne, garlic, onion

• Citrus infusion: Lemon or orange wedges inside cavity

• Herbal infusion: Fresh rosemary, thyme, sage

• Glaze finish: Brush honey, maple, or barbecue sauce during last 15 minutes for caramelized skin

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🥂 Suggested Pairings

Beer: Lager, pale ale, wheat beer
Wine: Sauvignon Blanc, Chardonnay
Sides: Grilled corn, coleslaw, roasted new potatoes, mixed greens

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⭐ Why Weber Beer Can Chicken Works

• Steam from the beer keeps meat juicy from inside out

• Indirect heat prevents burning while roasting evenly

• Crispy skin and smoky flavor from grill enhance presentation and taste

• Perfect for backyard BBQs, holidays, and casual gatherings

OTHER RECIPES

INGREDIENTS 

Dry Rub 

 * 1 teaspoon dry mustard 

 * 1 teaspoon granulated onion 

 * 1 teaspoon paprika 

 * 1 teaspoon kosher salt 

 * 1/2 teaspoon granulated garlic 

 * 1/2 teaspoon ground coriander 

 * 1/2 teaspoon ground cumin 

 * 1/2 freshly ground black pepper 

 INSTRUCTIONS 

Mix these ingredients together in a small bowl and set aside 

 Next, you need to discard the neck, giblets and any excess fat from the chicken. 

Then rinse the chicken, inside and out, under cold water and pat it dry with paper towels. 

Brush or spray a light coating of vegetable oil all over the chicken, and then season with the dry rub, both the inside and outside of the chicken. 

 Open the beer can and pour off (or drink) half of the beer. 

Set the half full can of beer on a flat surface and slie the chicken over the top so the can is inside the chicken's cavity. 

 Set your weber grill up for indirect medium heat, between 350° F - 450° F. 

Then carefully place the chicken upright on the weber grill, using the legs for balance. 

Cook the chicken until juices run clear or the breast reaches 170°F and the thigh reaches 180°F, 1-1/4 to 1-1/2 hours. 

Keep the lid closed as much as possible during the cooking process. 

 Wearing barbecue mitts, carefully remove the chicken and the can from the weber grill. 

Be careful not to spill the beer. 

Let the chicken rest for 10 minutes before lifting it from the can. 

Discard the beer and carve the chicken into pieces for serving. 

The weber grill recipe of chicken is ready to serve...enjoy !

  grilled-duck-with-ginger-sauce-weber grill

Beer Can Chicken - Weber Grill Recipe Video :