BBQ beer can chicken – I was first introduced to this Australian creation by my mate Adam who does a mean beer can bird on his BBQ and decided it was time for me to give it go…sort of…
After receiving my lovely shiny new Weber Mastertouch BBQ courtesy of Weber for opening their showroom and contributing to their new BBQ book (more on that another day!) I was super keen to try out the Weber BBQ Beer Can Chicken using the Weber chicken roasting thingy-ma-bob.
Check out my video recipe of my barbecued beer can chicken on the Weber Mastertouch.
As many of you might know I am extremely loyal to my trusty TheoCooks Greek BBQ...
…but gastronomic monogamy has never been my thing so I had a long chat with my Greek rotisserie BBQ and explained that I wanted an open relationship..
Luckily old faithful agreed so I fired up my Weber BBQ, speared my chicken on their new chicken roasting contraption and let’s just say the rest is history.
The Weber BBQ is incredibly easy to cook on and in this instance took position as an outdoor oven opposed to a BBQ.
The general idea of BBQ beer can chicken is to keep the chicken moist with the steam generated from the beer/wine in the can. Equally, the can gets super hot cooking the chicken from the inside as well as the outside.
Cooking times will vary depending on the size of your chicken.
BBQ Beer can chicken is a fairly straight forward process but here’s a few tips I found out after using my Weber BBQ.
Tops tips on the Weber Mastertouch BBQ:
- Don’t open the lid. Once you’ve stuck your bird into the BBQ keep the lid closed as you lose a lot of heat when you open the lid and being charcoal when the heat runs out, the heat runs out. So keep it closed as much as possible.
- If you want a smoky BBQ flavour add some wood chips to the charcoal to help get the smoke going.
- If you are adding vegetables to the chicken roaster – add them at least 45 mins before you expect to finish cooking the chicken (it’s much easier to cook and reserve opposed to having them not cooked enough).
- Have a pair of oven gloves to hand!
Some notes on cooking Beer Can Chicken in general!:
- The beer can chicken recipe I’ve noted below is based on using the Weber chicken roaster, however, you can do exactly the same on a regular BBQ with an actual can of beer (as my mate Adam does!) and it comes out great!
- You’re using ‘indirect heat’ so if using charcoal, get them nice and hot and then place them in a ring so the chicken is not directly above the charcoal.
- You need a BBQ with a lid for this recipe!
BBQ Beer Can Chicken Recipe:
1 large chicken
1/2 glass white wine
Handful of herbs (bay leaf, rosemary, sage, etc.)
1 bulb garlic
Variety of vegetables (sweet potatoes, broccoli, parsnips, tomatoes, etc.)
Preparation – get the coals on and then close the lid to reach a temperature of minimum 200c
- Fill the Weber ‘can’ about halfway with white wine, the herbs and 4 cloves garlic (or if cooking this on a regular BBQ open a can of beer, take a swig :).
- Place the chicken over the ‘beer can’ so it is standing upright.
- Drizzle some olive oil and seasoning over the chicken.
- Place the entire chicken roaster or the actual beer can with the chicken onto the grill ensuring the chicken is not directly above the coals. Or if using a gas BBQ turn on the side flames and leave the center flame off.
- Close the lid and let the BBQ cook at around 180c-200c for an hour, then place the vegetables around the chicken roaster, close the lid and let the chicken cook for another 30 minutes before checking if it’s done.
- Remove the chicken once cooked*, cover with foil and rest while the vegetables finish cooking.
- To make the sauce, combine the leftover wine in the ‘beer can’ to any drippings caught in the drip tray or with the juices of the chicken once it has rested for a quick sauce (spoon out any oil).
- Remove the vegetables once cooked, drizzle over the sauce and serve!
Goes well with another cold beer and lots of friends! Check out my other BBQ recipes for lots more ideas!
*Cooked Chicken – If you have a meat thermometer you want an internal temperature of the chicken of 65c when you take the chicken off the BBQ but it must reach an internal temperature of 75c once rested (measure at the thickest part – the thigh is usually a good spot). Alternatively you want the juices to run clear (no sign of blood) when pricked with a knife (again, in the thigh).