It seems so counterintuitive to use an actual beer can in cooking a grilled chicken. Yet, Beer-Roasted Chicken proves that sometimes the most illogical thing can be the most delicious! Stuffing the chicken with a beer can helps to infuse the poultry with the hoppy, malty flavors, and ensures the bird remains moist, even as the skin becomes crispy and golden brown. A simple, yet effective, spice blend adds zest and sweetness to the savory flavor of the chicken, so the bird tastes just as enticing as it looks. Beer-Roasted Chicken is the most logical and the tastiest thing to serve at your next cookout!
Ingredients
- 1/4 cup kosher salt
- 1 tablespoon light brown sugar
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 2 (4-pound) whole chickens
- 2 (12-ounce) cans beer
Directions
Step 1 –In a small bowl, stir together the salt, the brown sugar, the cumin, the coriander, the paprika, and the pepper.
Step 2 –Sprinkle the skin and the cavities of the chickens with the salt mixture.
Step 3 –Chill the seasoned chickens, uncovered, for at least 8 hours, and up to 24 hours.
Step 4 –Preheat one side of a gas grill to medium.
Step 5 –Pour out 1/2 cup of the beer from each can.
Step 6 –Working with 1 chicken at a time, hold the chickens upright with the cavity facing down, and insert 1 opened beer can into each cavity. Pull the chickens’ legs forward to form a tripod, allowing the chickens to stand upright.
Step 7 –Place the chickens upright on un-oiled grates over the unlit side of the grill.
Step 8 –Grill the chickens, covered with the grill lid, until the skin is crispy and a thermometer inserted into the center of the chickens reads at least 165 degrees F, about 1 hour 40 minutes.
Step 9 –Remove the chickens from the grill and allow them to rest for 10 minutes.
Step 10 –Carefully remove the cans from the chickens and cut the chickens into quarters.
Step 11 –Serve.
