Beer can chicken is a classic cooking method that produces juicy, flavorful chicken every time. However, achieving crispy skin can be tricky. Without the right techniques, you can end up with flabby, soft skin that ruins the experience.
The good news? Crispy beer can chicken is absolutely possible. With the right preparation and cooking methods, you can enjoy tender, juicy meat encased in deliciously crispy skin. This comprehensive guide will teach you everything you need to know to make beer can chicken with an ultra-crispy exterior.
Understanding What Makes Crispy Chicken Skin
To get crispy chicken skin, two things need to happen:
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The Maillard Reaction – This is the chemical reaction between amino acids and sugars that occurs when food is cooked. It produces new flavor compounds and causes browning and crisping.
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Fat Rendering – The fat in the chicken skin needs to melt and render out slowly to achieve crisping
Proper Preparation is Key
You can prep your chicken for success with these steps
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Dry Brine – Rubbing the chicken with salt and letting it rest uncovers in the fridge helps draw out moisture and enhances browning.
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Pat Dry – After brining, pat the chicken very dry with paper towels Remove all excess moisture for better crisping.
Proper preparation sets you up for victory. Now let’s talk cooking methods.
Grilling Beer Can Chicken for Crispy Skin
Grilling is one of the best ways to get ultra-crispy skin. Follow these tips:
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Preheat grill to 425°F-450°F. High heat is essential.
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Cook chicken over indirect heat for 50-60 minutes until 165°F internal temp.
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Rotate chicken every 20 minutes for even cooking.
The dry heat from grilling promotes browning and crisping as the fat renders.
Oven Roasting for Crispy Skin
Don’t have a grill? You can roast beer can chicken to crispy perfection:
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Preheat oven to 450°F.
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Place chicken upright on beer can in roasting pan.
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Roast for 50-60 minutes until 165°F internal temp.
The high, dry heat of the oven also crisps the skin beautifully. Monitor temperature closely.
The Importance of Temperature Control
Maintaining the right temperature is critical for crispy chicken skin. Here’s why:
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High Heat – Temperatures above 425°F facilitate rapid browning and the Maillard reaction.
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Low and Slow – Lower, slower cooking allows fat to render slowly so skin crisps gradually.
Get the skin crispy on the outside then let the meat cook through.
Common Mistakes to Avoid
It’s easy to sabotage your crispy skin without realizing it:
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Overcrowding – Too many pieces steaming and creating moisture. Cook in batches.
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Inconsistent Heat – Hot and cold spots lead to uneven cooking. Monitor temperature.
Pay close attention to your technique to avoid these pitfalls.
Tips and Tricks for Maximizing Crispiness
Use these expert tips for the crispiest skin possible:
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Score the skin – Crisscross cuts create more surface area for browning.
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Don’t baste – It adds moisture that can make skin soggy.
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Let it rest – Allowing chicken to rest helps crispy skin set.
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Use a rub – Spices and herbs enhance skin flavor.
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Pick the right beer – Go for a bold, malty beer that can stand up to chicken.
The Satisfying Secret to Crispy Beer Can Chicken
The secret is out – with the right prep and cooking technique, you can easily achieve the crispy beer can chicken of your dreams. Focus on dry brining, temperature control, and avoiding common mistakes. Before you know it, you’ll be serving up chicken with unbelievably crisp, flavorful skin every time.
So grab a beer, fire up the grill or oven, and enjoy the magic that is crispy beer can chicken! With this handy guide, you have all the information you need to take your beer can chicken to the next level.
Beer-brined Beer Can Chicken
- Charcoal grill or smoker
- Wood chips or chunks preferably hardwoods such as hickory, oak or pecan
- 4 whole chickens cleaned and trimmed
- Beer brine recipe below
- 4 tablespoons olive oil
- Sweet and Smoky Barbecue Rub recipe below
- Fresh oregano, rosemary, sage and thyme, to garnish
- 4 beers half full at room temperature
- 3 quarts water room temperature
- 4 cans cheap beer
- 1 cup salt
- 1 cup sugar
- ¼ cup dark brown sugar
- ¼ cup granulated honey
- 3 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground mustard
- 2 pinches cayenne pepper
- 1 ½ tablespoons coarse kosher salt
- 3 teaspoons cracked black peppercorn
- 2 cups chicken stock
- 1 stick butter melted
- ¼ cup olive oil
- 2 tbspns Sweet and Smoky Barbecue Rub blitzed in a spice grinder to a fine powder
- In a large pot bring 3 quarts of water, along with a cup each of salt and sugar to a simmer. Stir to combine. Once salt and sugar dissolved, remove from heat and allow the water to cool to room temperature. Pour in 4 cold, cheap beers and immerse chickens. Cover and refrigerate overnight.
- Remove chicken from brine at least 3 hours prior to cooking, rinse under cold water and pat entirely dry with paper towel. Discard brine.
- Place chicken uncovered back in the refrigerator for 2 hours to further dry and tighten the skin. Remove chicken from refrigeration and rest on the counter, returning the bird near room temperature.
- Inject the bird across its wings, thighs, legs and breasts with a combination of the stock, olive oil, butter and barbecue seasoning.
- Drizzle the chicken with oil, then massage an aggressive amount of the barbecue rub into all portions of the chicken. Open a room temperature beer, drink (or discard) half the contents, then slide the whole chickens onto their beer cans.
- Ignite a full chimney of Kingsford Charcoal and spread evenly across the grill floor. Adjust the vents for a low-medium heat, approx 325F. Add more briquettes every 30 minutes, as needed, to maintain temperature.
- Place the beer can-stuffed chickens over the grill grates – balancing the birds upright. Close the lid and roast for 60-90 minutes, intermittently rotating until internal temperature in the dark thigh meat reaches 160F and juices run clear.
- Cautiously remove the chicken from the grill (attentive to the scolding metal beer can positioned inside the chicken) and transfer to a cutting board. Rest for 10 minutes before discarding the beer. Carve, garnish with herbs, serve, and enjoy the juiciest, most flavorful chicken youll ever devour!
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The Pitmaster Field Guide: Smoky Beer-Brined Beer Can Chicken
Welcome to the world of smoky, succulent, and award-winning beer-brined beer can chicken! This has to be among my favorite BBQ recipes and Live Fire Republic’s Pitmaster Field Guide will walk you through a full-proof, step-by-step process to process to preparing the most incredible and mouth-watering smoked chicken that you’ve ever devoured!
Now, beer can chicken involves strategically resting a whole chicken on throne of beer, then simply-speaking, roasting it upright on a grill. The origins of this technique are unclear, but it is believed to have originated in the southern United States in the 1970s. While I’d hate to speculate how a full can of beer was estimated to be best positioned in the posterior of the chicken for a low and slow cook, this is what I do know – the method works!
The science behind beer can chicken is based on the principle of indirect heat, which allows the chicken to cook evenly without burning. The beer can also adds moisture and flavor to the chicken, while the steam created by the beer helps to keep the meat moist and tender.
For the perfect smoky flavor, I recommend using a combination of charcoal and wood chips or chunks to smoke your chicken at a temperature range of 225F-250F. My favorite hardwoods for chicken include, almond, apple, cherry, hickory, peach, pecan, and oak wood.
To ensure that your chicken has a crispy skin, it’s essential to dry the chicken thoroughly after removing it from the brine. During smoking, spray the chicken periodically with a mixture of beer and apple cider vinegar to keep it moist. And, while we smoke these chickens low and slow, as the cook reaches the finish line, we turn up the temp on the grill to 375F to beautifully-crisp up the skin.
Once your chicken is perfectly smoked, let it rest for at least 10-15 minutes, allowing the juices to redistribute and settle. Use this time to create a delicious beer-based sauce or glaze to complement the smoky flavor of the chicken.
Don’t be afraid to experiment with different types of beer, dry rubs, and glazes to find the recipe that works best for you. With passion, patience, and a little creativity, you’ll be creating mouth-watering and unforgettable beer-brined, beer can chicken that will leave your guests craving for more. Now, read onwards for all the tips, tricks and best practices for mastering the art and science of the ultimate backyard BBQ chicken!
Organic, free-range whole chicken: A chicken that lived its best life and is now ready to be the star of your smoked beer can chicken show!
Cheap beer: Because there’s no need to waste the good stuff on hydrating the chicken!
Granulated honey: The sweet nectar of bees that gives your chicken a sticky-sweet coating that will make your taste buds buzz with excitement!
Fresh herbs like rosemary, oregano, thyme and sage: Straight from your garden and Mother Nature’s pantry, integrating these ingredients will infuse your chicken with a herby aroma and flavor, creating the perfect symphony of taste.
Sweet and smoky BBQ rub: The perfect balance of sweet and smoky that will make your chicken so irresistible, you’ll have to hide it from your neighbors to avoid their jealousy. This rub can be homemade, or store-bought. But, we’d recommend a few things when it comes to the rub. Ensure the rub is low-sodium, has no unnatural or ingredient that is more than 4 syllables, contains no preservatives. So, in other words, take 5 minutes and make your own rub!
- Fried green tomatoes. Crispy, tangy, and refreshing. These fried green tomatoes will perfectly complement the juicy smokiness of the chicken.
- Bacon-wrapped jalapeno poppers. These poppers are so addictive, they should come with a warning label. The spicy jalapenos and creamy filling are the perfect accompaniment to your smoky centerpiece.
- Grilled watermelon with feta and beer vinaigrette. Don’t knock it ’til you try it! This refreshing and unexpected dish is the perfect balance of sweet and salty, with a tangy vinaigrette that ties everything together.
- Grilled peaches with honey and bourbon glaze. A sweet, boozy, and juicy side dish that will make your taste buds sing and leave you feeling peachy keen.
- Beer-baked beans. A classic summer side dish, these baked beans are infused with a delicious beer flavor that will have you licking the spoon clean. Perfect for any outdoor gathering, these beans are sure to be a crowd-pleaser.
- Can I use any type of beer for brining and basting? Varying beer types flavor chicken differently. Experiment and enjoy, keeping in mind that stronger, hoppier beers yield bolder tastes
- Do I need a fancy smoker to make beer can chicken? Grill or smoke beer can chicken with even indirect heat. Use a sturdy base to hold it upright.
- Do I need to remove the giblets from the chicken before brining and smoking? Definitely! Remove giblets and innards before brining or smoking chicken to avoid an unpleasant surprise.
- Can I reuse the beer that I used for brining? Brine beer not for basting/drinking to avoid bacteria from chicken. Use fresh beer instead.
- How do I know when the chicken is done? Check chicken doneness using a digital meat thermometer. Insert in thickest part of thigh. 165°F means it’s ready.
Remember, beer can chicken is all about having fun, experimenting, and creating delicious and memorable meals for your loved ones. So, grab a cold one and get ready to smoke up a gaggle of blue-ribbon barbecued chicken!
Craft Beer:
- Ballast Point Habanero Sculpin IPA. This spicy and citrusy IPA is perfect with the smoky flavors of the chicken.
- Brooklyn Brewery’s Brooklyn Lager. The toasty and caramel malt notes in this beer complement the smoky flavors of the chicken.
- New Holland Cabin Fever Brown Ale. The sweet, nutty flavor enhances smoky chicken with richness and smoothness.
Cocktail:
- The Red, White, and Boozy. A blend of bourbon, cherry liqueur, and lemon juice, topped with a splash of sparkling wine. Perfectly complements the smoky flavor of the beer can chicken.
- The Stars and Stripes Sipper. Blueberry vodka, lemon, club soda, garnished with fresh blueberries and strawberry. Ideal for a summer cookout.
- The Patriot’s Pint. A bold and flavorful pairing of stout beer, bourbon, and maple syrup. Perfect for sipping alongside the rich, smoky flavors of the beer can chicken.
Wine:
- Belle Glos’ Las Alturas Pinot Noir. This full-bodied wine has notes of black cherry and spice that pair well with the smoky chicken.
- Charles Smith’s Kung Fu Girl Riesling. The bright and citrusy flavors balance the smoky flavors.
- Coppola’s Diamond Collection Claret. This Bordeaux-style blend has flavors of blackberry and tobacco that pair well with the smoky chicken.
Remember, when it comes to pairing, there’s no right or wrong answer. These are just a few of my favorite options. So, fire up the grill, crack open a cold one, and enjoy!
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The Best Smoked Beer Can Chicken with Crispy Skin.
FAQ
How do I get crispy skin on my rotisserie chicken?
The Winning Method for Crispy Skin
Rub it down with one more tablespoon of oil just before putting it in the oven, sprinkle with a bit more salt and pepper. Roast and baste the chicken every 20 minutes.
What ingredient makes chicken skin crispy?
Corn starch works great for crunchy skin. Whether in oven, deep fryer or grill. Mix with flour and seasonings before being sauced.
What is a good rub for beer can chicken?
Mix together brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper in a medium bowl until well combined. Store in an airtight container if not using right away.
How do you cook Beer can Chicken?
Just season a chicken with a spice rub, place it on a can of beer, and roast in the oven or on a grill. The resulting bird will be crispy on the outside and juicy on the inside. Serve with your favorite sides for a tasty meal everyone will love. What is beer can chicken? Beer can chicken is a method of cooking a whole chicken.
Can you cook Beer can Chicken on a grill?
Cook this juicy bird on a grill or in your oven. Beer can chicken has been a barbecue favorite for years, and for good reason: The technique delivers a tender, juicy, and flavorful whole chicken without the need for frequent flipping or turning. Simply set the burners for indirect heat, close the lid, and let the grill do its thing.
What is beer can chicken?
While the chicken is dry roasting on the outside, the inside is being bathed with steamy beer, keeping the chicken meat wonderfully moist. The result is tender, falling-off-the-bone meat, encased in salty, herby, crispy skin. What follows is a basic method for beer can chicken (also known as beer butt chicken for obvious reasons).
How do you eat chicken with beer?
Pat the chicken down completely with paper towels. You want the remove all moisture from the skin. Drizzle olive oil all over the chicken and brush or rub it all over the skin to coat the entire chicken. Then, sprinkle the chicken seasoning all over the entire chicken. Drink (or pour out) the beer until the can is just under halfway full.
Can you roast a chicken on a beer can?
Joking aside, this is a brilliant way to roast a chicken, on the grill or in the oven. Yes, the chicken looks rather ridiculous on its beer can perch, covered with an herb rub and half-ready to salute you. But hear me out.
How do you season chicken in a beer can?
Mix together the chicken seasoning ingredients. Pat the chicken dry with a paper towel. Drizzle oil over the chicken and brush it all over to coat. Season the chicken liberally all over with the chicken seasoning. Using a beer can that’s about 1/3 full, insert the can into the chicken cavity.