Roasted Beer Chicken

I took the easy way out with my method for Roasted Beer Chicken, and the results were just as delicious, but a little less personal than the original of sticking a can in his posterior end. LOL

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*Disclaimer - This recipe was originally published in 2010. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

The reason I've always liked the concept of beer can chicken, but have never tried the method is that I'm afraid the poor chicken will get so tipsy, with all that beer shoved in his can, that he'll fall over and make a huge mess. 

Well,  I've adapted this method with some very delicious results. This particular time, I made him on the grill.  I'll even show my trick for turning my backyard grill into my outdoor oven.  You'll love this idea! Grilled Beer Chicken with Herbs.

• First I cover a roasting pan with several layers of heavy-duty aluminum foil.  This keeps the pan clean from any soot build-up that roasting on the grill will cause to the pan.
• In the bottom of my pan, I add an assortment of fresh herbs from my garden.  This time I chose rosemary, sage, and thyme.  At this point, you can place the chicken on top of the herbs in the pan and pour an entire can of beer (your choice of brand) over the chicken and in the cavity.
• Then drizzle a liberal amount of olive oil on the outside of the chicken and season with salt, pepper, and garlic powder.
• Head outside to preheat your grill. While your grill is coming to temperature, place two bricks, side by side, on the grill grate. 
• When your grill is properly preheated (375-degrees if it has a thermometer), place your pan of chicken on top of the two bricks and close the grill cover.
• The addition of the bricks will keep your grill temperature even and also elevate your food from the direct heat, making a more "oven-like" cooking method with even heat distribution around the pan, and no 'hot spots'.
• See? I told you you'd like this idea!   It works wonders!
• After your chicken is nice and browned, but not fully cooked through, cover the entire pan with aluminum foil and continue cooking the chicken until the internal temperature at the thickest part of the thigh meat reaches 165-degrees.
• Remove from the grill and leave covered to rest for 10-15 minutes before carving.

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Roasted Beer Chicken

Renee Goerger

A wonderful way to roast a flavorful chicken without the need for standing a chicken upright with a can of beer inserted in his posterior end.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course baked chicken, main course - chicken, roast chicken

Cuisine American

Servings 4 servings

Calories 120 kcal

Equipment

• ▢
  roasting pan
• ▢
  measuring cups and spoons
• ▢
  aluminum foil
• ▢
  chef's knife optional if chopping fresh herbs
• ▢
  cutting board optional if chopping fresh herbs

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 5 pound whole chicken
• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon kosher salt
• ▢ 2 teaspoons black pepper
• ▢ 1 tablespoon garlic powder
• ▢ 16 ounces beer your favorite variety
• ▢ assorted fresh herbs optional

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Instructions

 

Preheat the oven or outside grill to 375 degrees F (190 degrees C)

• Prepare a roasting pan with cooking spray. *Note - if cooking on the grill cover the pan entirely with foil and spray with cooking spray. If using fresh herbs, lay the herbs on the bottom of the pan.
• Place the chicken inside the roasting pan, on top of the herbs. Pour the beer over the chicken and inside the cavity. Drizzle the entire chicken with olive oil and season with salt, pepper, garlic powder. Rub the seasoning into the skin.
• Allow the chicken to sit for 30 minutes before cooking.
• Roast the chicken for 60-70 minutes, or until an instant read meat thermometer reads 165 degrees when inserted into the thickest part of the thigh.
• Remove the chicken from the cooking source, cover with foil, and let rest for 15-20 minutes before slicing and serving.

Notes

*Note - To roast the chicken on the grill use two bricks to prop the roasting pan off the direct heat and cover the grill.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

May be frozen after cooking. Store in an airtight freezer container or freezer bag for up to 3 months.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.2mgSodium: 1750mgPotassium: 69mgFiber: 0.4gSugar: 0.1gVitamin A: 6IUVitamin C: 0.03mgCalcium: 12mgIron: 0.3mg

Until we eat again, I hope you have a delicious day!