Beer can chicken cooking is ideal for most barbecues because it doesn't require a lot of ingredients, is simple, saves space on the grill and the results are always delicious. There are accessories that make can chicken cooking easier, such as Steven Raichlen's beer can chicken rack which is made of stainless steel and includes a tray that collects the chicken's fat and allows it to be cooked directly. Without such a tray, it is very important to cook the chicken over indirect heat (over a closed burner with the lid closed) which will prevent the fat from catching fire when it drips onto the heat deflectors or the bottom of the grill.
Note that it is not necessary to have beer inside the can, any liquid will work. Feel free to replace the beer with wine, rum and coke, 7up, apple juice, etc.
The type of beer is not the most important part, but you will see the difference between a lager and a red beer, so pair that with your cooking spices. Here is my recommendation depending on the beers you are using. (Every beer is different and it is all a matter of taste)
White = California dry marinade
Blonde = The Caribbean dry marinade
Redhead = Kansas Dry Marinade Or Tex-Max
Brown = Argentina dry marinade
Black = Cake Seasoning and a Butcher BBQ Chicken Injection
You put spices inside the chicken to give it flavor, on the skin to make it crispy and delicious, and you can put some under the skin to make the rub taste even better. Depending on the recipe, I don't always put it under the skin. However, I often put something other than rub, like lemon, lime or orange wedges, bacon or even pieces of Caramilk.
If you want to keep your chicken extra juicy, while also amplifying its flavor, I recommend Butcher BBQ and Kosmos BBQ chicken injections. The products are simple to use and work very well. There are also different flavors to use depending on the taste profile you are looking for.
The size of the chicken is important! The bigger the chicken, the longer it will take to cook. In general, a Quebec chicken weighs 3-4 pounds. It is cooked at 400F for about 1 hour, at 300F for about 2 hours and at 225F for about 4 hours, always until an internal temperature of at least 165F. We recommend 170F to be safe. Since there is a can of beer inside the chicken, it will remain so juicy that you can allow a few degrees more to please the whole family. The best place to take the temperature is in the center of the breast, without touching the bones.
At the end of cooking, you can add a BBQ sauce, such as Sweet Dream Baby Mama from BBQ Quebec or Thick Red Caramel from SJB BBQ and let it caramelize for a few minutes. You can also replace the BBQ sauce with butter to have racing chicken skin!
Reuse the beer and chicken carcass to make a delicious chicken noodle soup, and use the leftover chicken to make a great BBQ chicken salad. It keeps well and is convenient for making lunches during the week!
Happy BBQ!Photo: Jrock Gélinas
