Garlic and Herb beer can Chicken
1 whole chicken no less than 3 lbs and no more than 5 lbs with giblets (if present) removed
2 tablespoons garlic powder
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh rosemary
1 tablespoon salt (I prefer sea salt)
1 tablespoon pepper (freshly ground if you have it)
½ can good beer (preferably dark for more flavor)
This recipe is definitely one of my easiest and tastiest with very little prep time and is a breeze to cook! The chicken comes out super flavorful and moist and the wings are probably the best I’ve ever eaten, like chicken candy!
Mix garlic powder, thyme, rosemary, salt, pepper in a bowl and rub over the outside of the entire chicken. Also work to get some under the skin if possible as this will help flavor the meat even more during cooking. Once your bird is all seasoned up you’re going to place it right down over the top of a half full can of beer butt down that has been placed in the middle of a baking pan. I like using a darker beer as it imparts more flavor but whatever you have on hand will work and keep the meat extra moist and flavorful.
Now the chicken won’t look very distinguished sitting on a beer can like this but it allows for air flow all around which will crisp up the chicken skin perfectly while the steam from the beer helps keep it extra juicy along with adding flavor.
Cook the chicken in a preheated oven at 400 degrees for one hour then turn up to 425 and cook for another 10 minutes which will help really crisp up the skin.
The trickiest part of this recipe is actually getting the chicken off the beer can after cooking. I like to let it rest for 5-10 minutes then stick a knife into the bottom of the can to hold it in place and lift the chicken off with tongs. Needless to say the chicken, can and liquid left in the can are HOT so be careful! Once you have the chicken off its ready to carve however you want. This recipe goes very well with some roasted sweet potatoes or really any kind of side you like. Enjoy!