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Barbecue Beer-Can Chicken
Barbecue Beer-Can Chicken
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Prep Time:
20 minutes
Total Time:
1 hour 55 minutes
Easy, succulent BBQ beer-can chicken ready in just over an hour - simple and delicious!
Ingredients:
  • 1 whole roasting chicken (3 1/2 to 4 lb)
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 4 tablespoons cold butter, cut into tablespoons
  • 1 can (12 oz) beer
  • 1/2 cup Annie's™ Naturals organic sweet & spicy BBQ sauce (from 12-oz bottle)
Instructions:
  • Preheat gas or charcoal grill for indirect cooking. Remove neck and giblets from chicken cavity and discard them. Use paper towels to pat chicken dry.
  • Combine paprika, salt, chili powder, coriander, cumin, and pepper in a small bowl. Rub the spice mixture inside and outside of the chicken, ensuring to use it all. Gently lift the skin at the top of the breast and evenly distribute butter underneath, keeping the skin intact.
  • Using a can opener, puncture the top of the beer can multiple times. Measure out 2/3 cup of beer; set aside for later use. Place a half-full beer can in an ungreased 8x8- or 13x9-inch aluminum grill pan. Gently position the chicken over the can, pushing it down until the chicken is balanced in the pan.
  • Grill the chicken over medium heat, ensuring it is evenly positioned. Cover and cook for 1 to 1 1/4 hours until the legs are tender and a thermometer in the thickest part of the thigh reads 165°F. Brush the chicken with 1/4 cup of barbecue sauce and grill for an additional 8 to 12 minutes until the skin is crispy.
  • Using tongs and a flat metal spatula, transfer the chicken and can from the grill pan onto a clean cutting board or serving platter. Allow the pan and drippings to cool before removing and disposing of them. Let the chicken sit for 5 to 10 minutes. Gently twist the can to remove it from the chicken, then discard the can. Serve the carved chicken with the remaining 1/4 cup of barbecue sauce.
  • Preheat the oven to 375°F and arrange the rack on the lowest position. Place the chicken on a can in a lightly greased 8-inch square baking dish. Bake for 1 to 1 hour 15 minutes until the legs are easily movable and a thermometer reads at least 165°F in the thickest part of the thigh. Brush the chicken with 1/4 cup of barbecue sauce and bake for an additional 8 to 12 minutes until the skin is crisp. Let the chicken rest for 5 to 10 minutes before removing the can and serving with the remaining barbecue sauce.

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