Description
A perfectly roasted chicken with crisp, smoky skin and juicy meat, prepared using a beer-can method for steam infusion.
Ingredients
- 1 whole chicken (about 4 lb)
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (12-ounce) can beer (lager or ale recommended), opened and about half full
Instructions
- Heat the grill to medium-high (375–400°F / 190–200°C).
- Rinse the chicken inside and out and pat dry with paper towels.
- Whisk together olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and black pepper into a paste.
- Rub the spice mixture over the entire chicken, especially under the skin.
- Open the beer can and pour out about half, leaving some liquid for steam.
- Set the open beer can on a stable surface and lower the chicken cavity over it.
- Place the chicken on the grill over the indirect heat zone and close the lid.
- Grill undisturbed for about 1–1.5 hours.
- Check internal temperature starting at 50 minutes; it’s done when thigh reaches 165°F (74°C).
- Carefully lift the chicken off the can and let rest for 10–15 minutes before carving.
Notes
For best results, rely on an instant-read thermometer and allow juices to redistribute after cooking.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American