Beer Can Chicken
Weber’s delicious beer can chicken was a hit at our bbq demonstration! This is a great introduction to roasting meat on the barbecue.
Serves: 4 Prep: 15 minutes BBQ: 1 – 1.5 hours Method: Charcoal roast / gas roast
For the rub:
- 1 tsp dry mustard
- 1 tsp granulated onion
- 1 tsp paprika
- 1 tsp sea salt
- ½ tsp granulated garlic
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp freshly ground black pepper
- 1 whole chicken, 1.8kg
- 2 tsp vegetable oil
- 1 can (450g) beer
- Weber Original Poultry Roaster (Buy Here)
- Weber GBS Poultry Roaster (Buy Here)
- Weber Style Poultry Infusion Roaster (Buy Here)
- Weber Original Instant Read Thermometer (Buy Here)
- To make the rub: In a small bowl combine the rub ingredients.
- Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.
- Open the beer can and pour off half of the beer. Pour the rest of the beer into the middle cavity of a Weber Style Poultry Infusion Roaster or Weber GBS Poultry Roaster. Alternatively, place the beer can in the center of the Weber Original Poultry Roaster and place the chicken on top. Transfer the bird to the grill, keeping the poultry roaster upright.
- Grill over In-direct Medium heat, using a Weber® Original™ Instant Read Thermometer, until the internal temperature reaches 76ºC in the breast and 82ºC in the thickest part of the thigh, 1¼ to 1½ hours.
- Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can/poultry roaster. Discard the beer. Cut the chicken into serving pieces. Serve warm.