How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Beer-Brined Beer-Can Chicken?

You need 16 ingredients. The key ingredients include: 12 ounces beer preferably lager or pale ale, 1/2 cup light brown sugar packed, 1/2 cup kosher salt, 2 orange zest wide strips, vegetable peeler, and more.

Is Beer-Brined Beer-Can Chicken suitable as meat & poultry?

Yes, Beer-Brined Beer-Can Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Beer-Brined Beer-Can Chicken?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer-Brined Beer-Can Chicken Recipe

Name: Beer-Brined Beer-Can Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces beer preferably lager or pale ale; 1/2 cup light brown sugar packed; 1/2 cup kosher salt; 2 orange zest wide strips, vegetable peeler; 1/4 cup fresh orange juice; 3 cardamom pods; 5 pounds roasting chicken giblets removed; 1 tablespoon EVOO; 4 cloves garlic smashed; 1 tablespoon light brown sugar packed; 1 tablespoon ground coriander; 2 teaspoons ground cumin; 1 teaspoon paprika; 1/4 teaspoon ground allspice; black pepper; 12 ounces beer preferably lager or pale ale, at room temp

1

Make the brine: Combine the beer, brown sugar, salt, orange zest, orange juice and cardamom pods in a bowl; stir until the sugar and salt dissolve.

2

Put the chicken in a gallon-size resealable plastic bag and add the brine; seal and refrigerate 2 hours.

3

Prepare the grill: For a charcoal grill, pile 3 to 4 pounds briquettes in the grill; ignite and let burn until the coals are ashy. For a gas grill, preheat to high.

4

Prepare the chicken: Remove from the brine and pat dry; reserve the orange zest and cardamom. Rub the olive oil all over the skin. Loosen the skin on the breasts and legs with your fingers; rub 1 garlic clove under and over the skin. Combine the brown sugar, coriander, cumin, paprika, allspice, 1 1/2 teaspoons salt and a few grinds of pepper; rub under and over the skin of the chicken and inside the cavity.

5

Pour half of the remaining beer can into a disposable 8-inch-square pan. Add the reserved orange zest to the pan. Poke 3 or 4 holes into the top sides of the beer can using a paring knife. Add the remaining 3 smashed garlic cloves and the reserved cardamom pods to the can.

6

For a charcoal grill, bank the coals to both sides in two piles; nestle the pan with the beer between the coals and replace the top grill grate. For a gas grill, reduce the heat to medium on one side and turn off the burners on the other; place the pan under the grate on the unlit side.

7

Set the chicken over the beer can, inserting the can into the cavity so 1 inch of the can is exposed. Set on the grill grates over the drip pan so the chicken balances on the can and legs like a tripod. Cover the grill and cook until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If using charcoal, this will take about 1 hour 20 minutes; add a handful of briquettes to each bank of coals every 30 minutes to maintain the heat. If using gas, it will take about 1 hour 5 minutes; carefully rotate the chicken halfway through.

8

Remove the chicken from the grill, discard the can and transfer to a cutting board; let rest 10 minutes before carving.

Beer-Brined Beer-Can Chicken

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