Beer Brined Beer Can Chicken

Beer Brined Beer Can Chicken

beer-can-chicken-smikedI love making beer can chicken on the grill and preferably the smoker. This is an excellent Sunday afternoon dinner that allows you to just hang out and drink a few quality craft brews while the chicken is cooking. If you have one of those beer can roasters this will make things a bit easier. I have found these for as little as $3 bucks at home improvement centers in their grill accessories department.

5 lb whole roasting chicken
Emeril’s Essence

Brine ingredients:
4 cups water
36 oz White Ale (with citrus notes, and low hops)
1 tsp whole cloves
1 tbs whole black peppercorns
1/2 cup kosher or sea salt
1 whole lemon
1 tsp black pepper

  • Directions: In a pot over medium heat, combine the water, beer, cloves, peppercorn and salt.
  • Cook until the salt has dissolved, and the liquid starts steaming, approx 5 minutes. Remove from heat and allow to cool.
  • Rinse the raw chicken, removing anything that is in the cavity.
  • Pour the cooled brine over the chicken until submerged or in a large zip lock bag sealed and in a shallow pan to hold any leaks.
  • Place in the fridge and allow to soak for 12 hours. If the chicken isn’t fully submerge, turn every 4-6 hours to re-distribute the brine.
  • After 12 hours, remove from brine and rinse thoroughly, pat dry.
  • Place in a roasting rack in a roasting pan and allow to sit, uncovered in the refrigerator until the skin has dried, about 12 to 24 hours. This will allow the skin to become crispy during cooking, while the meat is juicy.
  • Start grill. Gas grills to 250° F. Charcoal grills allow the briquets to barely form a white ash covering.
  • Squeeze the juice from the lemon over the chicken, and sprinkle the outside of the chicken generously with Emeril’s Essence.
  • Place beer can about half full with beer with a tablespoon of Emeril’s Essence in the beer in the chicken cavity and stand upright (legs down) on the grill.
  • Roast using indirect heat method for 3 – 4 hours or until a thermometer inserted into the thickest part of the thigh reads 160 degrees, or the breast meat is at 180 degrees. If the chicken starts to brown too quickly, tent with aluminum foil.
  • Take off the grill and allow to rest for about 15 minutes.
  • Serve with cold beer!
Michael Sears

Michael Sears

Mike is the former President of Forest City Brewers, an established home-brew club in Rockford, IL. He is and experienced and passionate brewer and an aspiring beer journalist, with a love for sharing time with his brewing buddies and dogs (not necessarily in that order).
Michael Sears

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