Grilling chicken on a beer can stand is a fun tasty way to cook a whole chicken in the summer. In this week’s USA Weekend video, Maggy and I show you how to prepare, grill, and carve this fun bird. Once you set the bird on the grill it’s about an hour cooking time, but it’s all unattended, so you’re free to finish meal preparation… and finish that beer you’ve poured off!
Oh, if there’s time, let the bird stand after rubbing it with the herb/spice mixture so the flavors have time to permeate.
- 1 whole small chicken (about 3 ½ lbs. rinsed, patted dry, giblets reserved for another use
- 1 tablespoon kosher salt
- 2 teaspoons each: ground black pepper, Italian seasonings, paprika, and finely grated lemon zest
- 1 teaspoon granulated garlic or garlic powder
- 1 can dark beer, such as stout or ale
- Mix salt, pepper, Italian seasoning, paprika, lemon zest and garlic. Pat chicken all over—including cavity—with seasoning mix. If time permits, let stand on a wire rack over a plate for 1 to 2 hours or refrigerate overnight.
- When ready to grill, heat a gas grill igniting all burners on high for at least 10 minutes or build an indirect charcoal fire. Open beer; pour off (and enjoy!) ⅓ of it. If using a gas grill, turn off one of the burners; set chicken’s leg cavity on open beer can. If using a gas grill, set chicken on turned off portion of grill. If using a charcoal grill, set chicken on charcoal-less portion of grill. Cover and cook (maintaining a temperature of 400 or so degrees until chicken is impressively brown and cooked through (about 170 degrees in the leg/thigh portion, 50 minutes to 1 hour depending on grill temperature and chicken size.
- Remove from grill and let rest for 10 minutes. Carve (see video for best carving method) and serve.