Beer Brined Beer Can Chicken
A simple beer brine gets the chicken nice and juicy, and then it's hit with another dose of beer by being cooked on the grill with a beer can. It's the ultimate way to cook a whole chicken!
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ingredients
Beer Can Chicken
- 1 can light lager
- 1 3½ –4-pound chicken
- 1 Tbsp + 1 tsp salt
- 2 tsp light brown sugar
- 1 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
Beer Brine
- 3 12- ounce cans light lager
- 1/3 cup kosher salt plus more for sprinkling
- 1/4 cup granulated sugar
- 2 tablespoons hot sauce
- 4 cloves garlic finely chopped
- 1 tablespoon chili powder
- 3 tsp onion powder
- 1 tsp black peppercorns
instructions
- In a large pot, combine ingredients for the beer brine, stirring until the sugar dissolves. Place the chicken in the brine and refrigerator overnight (or for at least 8 hours).
- When ready to cook, heat grill to high.
- In a small bowl, combine salt, brown sugar, paprika, and cayenne pepper to make a dry rub.
- Remove the chicken from the brine and pat dry. Apply the dry rub all over the chicken in an even layer. Set aside.
- Use a can opener to remove the entire top of the beer can for the chicken. Pour half of the beer into a glass and ENJOY.
- Use a can opener to remove the entire top of the beer can. Pour half of the beer into a glass and drink as you prep the chicken.
- Place cavity of the chicken onto the open can with the legs pointing down. The open can should support the chicken upright.
- Place the can with the chicken on the grill over indirect heat and above the drip pan. Cover the grill and grill chicken for approximately 45 minutes to 1 hour, or until the internal temperature of the thickest part of the thigh registers 165 degrees F. Use the Traeger meat probes to keep track of the temperature!
- Let chicken rest 10 minutes before carving.