BBQ Beer Can Chicken Recipe

Chicken: A whole chicken, about 4 pounds, is the star of this recipe, providing a hearty and flavorful main dish.

Beer: A 12 oz can of beer is used to steam the chicken from the inside, infusing it with moisture and flavor.

Olive oil: This is used to help the bbq rub adhere to the chicken and to promote crispy skin.

BBQ rub: A blend of spices that adds a smoky, savory flavor to the chicken, essential for that classic BBQ taste.

To ensure the chicken cooks evenly and remains moist, consider using an instant-read thermometer to check the internal temperature at the thickest part of the thigh and breast. This helps avoid overcooking or undercooking. Additionally, try to position the beer can and chicken in the center of the grill, away from direct flames, to prevent flare-ups and ensure even heat distribution.

• whole chicken - Substitute with whole turkey: If you need a larger bird for more servings, turkey can be a great alternative. Adjust cooking time accordingly.

• whole chicken - Substitute with cornish hen: For a smaller, more individual serving size, cornish hens can be used. They cook faster and can be more tender.

• beer - Substitute with chicken broth: For a non-alcoholic option, chicken broth provides moisture and flavor without the alcohol content.

• beer - Substitute with apple juice: Apple juice adds a sweet and tangy flavor, which pairs well with BBQ seasoning.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for grilling.

• olive oil - Substitute with melted butter: Butter adds a rich flavor and helps in achieving a crispy skin.

• bbq rub - Substitute with cajun seasoning: Cajun seasoning provides a spicy kick and a different flavor profile.

• bbq rub - Substitute with herbes de provence: For a more herbaceous and aromatic flavor, herbes de provence can be used.

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

• Once cooled, carve the chicken into manageable pieces. This makes it easier to store and reheat later.

• Place the chicken pieces in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain freshness and prevents the chicken from drying out.

• Store the chicken in the refrigerator if you plan to consume it within 3-4 days. This ensures the chicken remains safe to eat and retains its flavor.

• For longer storage, place the chicken pieces in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of how long it has been stored.

• When freezing, try to remove as much air as possible from the container or bag. This helps prevent freezer burn, which can affect the texture and taste of the chicken.

• To reheat refrigerated chicken, preheat your oven to 350°F (175°C). Place the chicken pieces in an oven-safe dish, cover with aluminum foil, and heat for about 20 minutes or until warmed through.

• For reheating frozen chicken, thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated chicken.

• If you're in a hurry, you can also reheat the chicken in the microwave. Place the pieces on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until warmed through.

• To maintain the chicken's moisture and flavor, consider brushing it with a bit of olive oil or bbq sauce before reheating. This adds an extra layer of flavor and helps keep the chicken juicy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken in an oven-safe dish and cover it with aluminum foil to retain moisture.
  3. Heat for about 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
  4. Remove the foil for the last 5 minutes to crisp up the skin.

• Microwave Method:

  1. Slice the chicken into smaller pieces for even heating.
  2. Place the pieces in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap.
  3. Heat on medium power for 2-3 minutes, checking and stirring halfway through.
  4. Ensure the internal temperature reaches 165°F (75°C).

• Stovetop Method:

  1. Shred the chicken into bite-sized pieces.
  2. Heat a skillet over medium heat and add a splash of chicken broth or water to prevent drying out.
  3. Add the shredded chicken and stir occasionally for about 5-7 minutes, or until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chicken in the air fryer basket in a single layer.
  3. Heat for about 10 minutes, shaking the basket halfway through to ensure even heating.
  4. Check that the internal temperature reaches 165°F (75°C).

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the leftover chicken in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and optionally sear in a hot pan for a crispy finish.

• Grill: A cooking device used to apply heat from below, essential for cooking the chicken evenly.

• Tongs: Used to handle the chicken safely and to adjust its position on the grill.

• Meat thermometer: Necessary for checking the internal temperature of the chicken to ensure it reaches 165°F (75°C).

• Basting brush: Helps to evenly apply olive oil and BBQ rub on the chicken.

• Can opener: Used to open the beer can if it is not a pull-tab type.

• Grill gloves: Protects your hands from the heat when handling the hot grill and chicken.

• Cutting board: Provides a stable surface for carving the chicken after it has rested.

• Chef's knife: Essential for carving the chicken into serving pieces.

• Aluminum foil: Can be used to tent the chicken while it rests to keep it warm.

• Paper towels: Useful for patting the chicken dry before applying the olive oil and BBQ rub.

Prepare ingredients ahead: Measure out olive oil and bbq rub before starting.

Preheat grill early: Get your grill to medium-high heat while prepping the chicken.

Use a thermometer: Check the internal temperature to ensure the chicken is cooked perfectly.

Simplify cleanup: Line the grill with foil to catch drips from the beer can chicken.

Rest the chicken: Let the chicken rest for 10 minutes to keep it juicy and easy to carve.