BBQ Beer Can Chicken Recipe

Whole chicken: The star of the dish, a whole chicken is used to absorb the flavors and stay juicy during grilling.

Olive oil: Helps to keep the chicken moist and allows the seasoning to stick better.

BBQ rub: A mix of spices that adds a smoky, savory flavor to the chicken.

Beer: Used to steam the chicken from the inside, keeping it tender and infusing it with subtle beer flavors.

To ensure a perfectly cooked chicken, make sure to position it upright on the beer can so that the beer can steam the chicken from the inside, keeping it moist. Additionally, use a meat thermometer to check the internal temperature in the thickest part of the thigh without touching the bone to ensure it reaches 165°F (75°C). This will help you avoid overcooking and drying out the meat.

• whole chicken - Substitute with cornish hen: Cornish hens are smaller but can be used similarly, adjusting cooking time accordingly.

• whole chicken - Substitute with turkey: A small turkey can be used for a larger gathering, though cooking times will be longer.

• olive oil - Substitute with vegetable oil: Vegetable oil has a similar smoke point and neutral flavor, making it a good alternative.

• olive oil - Substitute with butter: Butter adds a rich flavor and can be used for basting the chicken.

• bbq rub - Substitute with cajun seasoning: Cajun seasoning provides a spicy and flavorful alternative to traditional BBQ rubs.

• bbq rub - Substitute with herbes de provence: This blend of herbs offers a different but equally delicious flavor profile.

• beer - Substitute with apple cider: Apple cider adds a sweet and tangy flavor that complements the chicken well.

• beer - Substitute with chicken broth: Chicken broth keeps the meat moist and adds a savory depth of flavor.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can lead to sogginess.

• For short-term storage, place the chicken in an airtight container or wrap it tightly with aluminum foil or plastic wrap. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the chicken, carve it into smaller pieces. This makes it easier to reheat and use in various dishes.

• Wrap each piece of chicken individually in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.

• For best results, use the frozen chicken within 2-3 months. This ensures optimal flavor and texture.

• When ready to use, thaw the chicken in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the chicken in the oven at 350°F (175°C) until it reaches an internal temperature of 165°F (75°C). This helps maintain its juicy texture.

• Alternatively, you can use the leftover chicken in soups, salads, or sandwiches. Simply shred or chop the meat and incorporate it into your favorite recipes.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (75°C). This method ensures the chicken remains juicy and flavorful.

• Microwave Method: Place the chicken pieces on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 2-3 minutes, checking and turning the chicken halfway through. Continue heating in 1-minute increments until thoroughly warmed.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil or chicken broth. Place the chicken pieces in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until the chicken is heated through. This method helps maintain the chicken's moisture and adds a slight crispiness to the skin.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken pieces in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through. This method is great for keeping the chicken skin crispy.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken in a vacuum-sealed bag or a resealable plastic bag using the water displacement method. Submerge the bag in the water bath and heat for about 45 minutes. This method ensures the chicken remains incredibly moist and evenly reheated.

• Grill Method: Preheat your grill to medium heat. Wrap the chicken pieces in aluminum foil to prevent drying out. Place the foil-wrapped chicken on the grill and heat for about 10-15 minutes, turning occasionally, until the chicken is warmed through. This method adds a nice smoky flavor to the reheated chicken.

• Grill: Used to cook the chicken at medium-high heat, providing that smoky BBQ flavor.

• Paper towels: Essential for patting the chicken dry after rinsing to ensure the skin gets crispy.

• Chicken holder: Holds the beer can and supports the chicken in an upright position for even cooking.

• Tongs: Useful for placing and removing the chicken from the grill safely.

• Meat thermometer: Ensures the chicken is cooked to the correct internal temperature of 165°F (75°C).

• Basting brush: Helps to evenly coat the chicken with olive oil and BBQ rub.

• Can opener: If the beer can does not have a pull tab, this will be necessary to open it.

• Carving knife: Used to carve the chicken after it has rested.

• Cutting board: Provides a stable surface for carving the chicken.

• Heat-resistant gloves: Protects your hands when handling the hot chicken and grill.

Preheat the grill: Preheat your grill while you prepare the chicken to save time.

Use pre-made rub: Opt for a store-bought BBQ rub to skip making your own seasoning.

Pat dry thoroughly: Ensure the chicken is completely dry to help the rub stick better and cook evenly.

Open beer can in advance: Open the beer can and let it sit while you prep the chicken to avoid last-minute hassle.

Use a meat thermometer: Check the internal temperature quickly with a meat thermometer to avoid overcooking.

Rest before carving: Let the chicken rest for 10 minutes to make carving easier and juicier.