Beer Can Chicken
This Beer Can Chicken requires minimal effort, and is a foolproof way to get juicy, crispy chicken every time. Cook this one-pan meal on the grill or in the oven for an easy meal and great leftovers.
Servings: 6 people
Equipment
- large cast iron skillet or other oven proof pan
- Turkey injector
Ingredients
- 1 whole chicken ours was about 6 lbs
- 2-3 large carrots, sliced
- 2-3 stalks celery, cut into chunks
- 1 onion, sliced
- 3 medium potatoes, diced
- ½ bag brussels sprouts, halved
- 3-4 tbsp Seasoned Salt or your favorite brand
- 2-3 tbsp Dad's BBQ Rub or your favorite rub
- ½ can beer whatever kind you like -see notes for alternatives
- 1 cup low sodium chicken broth see notes for alternatives
Instructions
- Preaheat oven or grill to 300º
- Remove giblets, rinse chicken, and pat dry. Spray with cooking spray or olive oil. Inject with mixture of 1/2 cup chicken broth and 1 tbsp seasoned salt.*
- Add extra holes to the top of a half-empty beer can. Add 1/2 tsp seasoned salt to the can. Place the can on a cast iron skillet (or other oven-safe pan), and place the chicken on top. Make sure it is sturdy, then pull the wings behind the neck. Re-season parts of the chicken if necessary.
- Place in the oven or on the grill. If grilling, place over indirect heat. Close the oven or grill lid and let it cook for an hour. (Don't check on it during this time so it stays moist.) Meanwhile, cut up vegetables.
- After 1 hour, check on the chicken. Spray with a mix of 1/2 water, 1/2 apple cider vinegar to keep moist. (See notes for alternatives.) If the skin is browning too quickly, create a tent with aluminum foil to prevent it from burning while the chicken continues to cook.
- Add vegetables and 1/2 cup broth (or water) to the pan. Season lightly. Some seasoning will drip from the chicken, so you don't want to overdo it. Replace the lid and continue cooking about 45 min - 1 hour, depending on the size of the chicken.
- Chicken is ready when the breast is 165º. Remove chicken from heat and let it rest 15-20 minutes before carving. If the vegetables are not completely finished when the chicken is, continue cooking them while the chicken rests.
Notes
*If you don’t have beer, fill an empty beer or soda can halfway with vegetable broth or water instead. The key is to find a can about the same size & shape, without a label on it.
*It’s not necessary to inject the chicken, but it does keep it juicier.
*Use whatever vegetables you have on hand! Zucchini, mushrooms, broccoli, etc. would all be delicious. Just be sure to add softer vegetables later since they cook faster.
*Instead of chicken broth, you can use vegetable broth, or even water, for injecting the chicken and cooking the vegetables.