Elizabeth Karmel's Beer-Can Chicken

From Hill Country and 'Chef's Table'

VIDEO: Beer can chicken on Chefs Table
Difficulty: Moderate
Cook Time: min


  • For the Go-To Rub:
  • 1/4 dark brown sugar
  • 1 tablespoon sweet paprika
  • 1 tablespoon smoked spanish paprika
  • 1 tablespoon ground white pepper
  • 1 1/2 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon cayenne pepper
  • For the Beer-Can Chicken
  • 1 whole organic roasting chicken
  • 1 tablespoon olive oil
  • 1 tablespoon ground white pepper
  • 3 tablespoons dry spice rub
  • 1 beer (12 ounces)
  • Cooking Directions

    For the Go-To Rub:

    Toss all ingredients in a bowl and mix well. Extra rub can be stored in airtight container for up to six months.

    For the Beer-Can Chicken

    Coat the chicken with olive oil and season with 2 tablespoon of dry rub. Set aside.

    Build a charcoal fire or preheat a gas grill. Open the beer can, pour out about 1/4 cup of the beer and make another hole in the top of the can with a church-key can opener. Sprinkle the remaining tablespoon of the dry rub inside the beer can. Place the beer can in the center of the cooking grate over indirect medium heat and sit the chicken on the top of the beer can. The chicken will appear to be sitting on the grate. Easier option is to utilize ceramic chicken sitter which can be purchased at appliance and kitchen stores. Pour beer into sitter, place chicken over top and cook.

    Cover and cook the chicken for 1 to 1 1/2 hours or until the internal temperature registers to 165 F in the breast area and 180 F in the thigh. Remove it carefully to a platter, holding the can with tongs. Let it rest for 10 minutes before carving.

    Recipe Summary

    Main Ingredients: beer, chicken, spanish paprika, white pepper

    Course: Main Course, Party Platter, Dinner

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