I picture it something like this:
Folks preparing a cold chicken for frying…
“Hey Vern! Watch this!”
Friends collapse in hearty guffaws
… crickets …
“Hey, what if….?”
And there you have it. Just like that, beer can chicken was born.
This chicken is so good and so easy! All the crispy goodness of fried chicken without the added fat or highly flammable liquids. And it’s so low maintenance that it’s great for serving a crowd — no standing over a hot stove required. What’s not to love?
The pan itself we’ve had so long that I don’t even remember where I picked it up, but you can get a really basic model for about ten bucks. All it really needs to do is help the beer can, and therefore the chicken, stay upright on the grill. You can do it just on a beer can without a pan, but it’s pretty tippy that way.
So beyond the pan all you really need is:
- A chicken (duh)
- A can of beer
- Spray cooking oil
- Whatever spices strike your fancy at the moment
- Start by opening the beer and drinking about 1/3 of it. I know, I know, but these are the sacrifices we make for cooking
- Using a church key, make a few more holes in the top of the can (like you’re opening canned milk) and dump in some spices; we use Char Broil It as raved about mentioned here along with some salt and pepper
- Now place the can in the pan (this feels like Green Eggs and Ham); put the chicken over the can, then spray the chicken with Pam. Got that?
- Now pat your spice mix of choice onto the chicken. Don’t be shy — get plenty on there
- Put the whole thing on the grill or in an oven — either way at about 350F
- Roast for about 30-45 minutes, or until internal temp is 180F