Beer Can Chicken is one of the best ways to cook a chicken on the grill/BBQ. The chicken stays juicy, and you get the best crispy skin.
I use a poultry roaster instead of the beer can, since you do not know what’s in the color on the beer can, and if it will migrate into the roasting chicken.
- 1 whole chicken
- 2 tablespoons butter, room temperature
- 2-4 tablespoons salt
- ½ teaspoon lemon pepper
- 1 lemon
- 1 cup white wine
- 1 teaspoon fresh thyme
- 2 cloves garlic
Preheat your grill/BBQ to medium high heat, the chicken need to be cooked at indirect heat, meaning no flames or coal directly under the bird.
Zest the lemon, and add it to the butter together with the thyme.
Remove neck and giblets from chicken and discard them. Pat the chicken dry with paper towels. Rub chicken lightly with salt inside and put the chopped up lemon inside too. Put the spiced butter in between the skin and chicken breast and drumsticks. Set aside.
Pour the wine into the poultry roaster and put the garlic in there too. place the chicken on the stand. Rub a good amount salt all over the chicken. Transfer the chicken to the grill/BBQ.
Cook the bird for 50-65 minutes or until the thigh juice runs clear, when poked with a sharp knife. Remove the bird from grill/BBQ and let rest for 10 minutes before carving. (The center temperature should be 165℉ (75℃).