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Beer Can Chicken With Rosemary Thyme Recipe

Unlock the juicy, flavorful secret to perfectly grilled chicken with this Weber-inspired recipe! Our Beer Can Chicken, infused with rosemary and thyme, boasts incredible taste and tender meat. Using a beer can chicken stand (easily found online or at most kitchen stores), this method ensures a secure and even cook. Get ready to impress your friends and family with this show-stopping BBQ masterpiece. Perfect for summer grilling!

Prep Time 20 mins
Cook Time 75 mins
Calories 699.8 kcal
Protein 101g
Rating 4.8 (6 Reviews)
Beer Can Chicken With Rosemary Thyme 104

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beer Can Chicken With Rosemary Thyme

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How to Make Beer Can Chicken With Rosemary Thyme

  1. Preheat grill to indirect medium heat (approximately 350°F/175°C).
  2. Prepare the rub: In a small bowl, combine 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Remove the neck and giblets from the chicken. Pat the chicken dry with paper towels.
  4. Lightly brush the chicken all over with 2 tablespoons olive oil.
  5. Generously season the chicken inside and out with the prepared rub. Tuck the wings behind the back.
  6. Open a 12-ounce can of your favorite beer and pour out approximately half of the beer. (Reserve the remaining beer for yourself!)
  7. Add 2 sprigs fresh rosemary, 2 cloves minced garlic, 1 tablespoon lemon juice, 1 teaspoon fresh thyme leaves, and a pinch of red pepper flakes into the beer can.
  8. Using a can opener, carefully punch two small holes in the top of the beer can to allow steam to escape.
  9. Place the beer can on a solid, heat-safe surface. Carefully place the chicken on top of the can, ensuring the chicken is balanced securely.
  10. Carefully transfer the chicken and can to the preheated grill. Maintain indirect medium heat.
  11. Grill for 75-90 minutes, or until the internal temperature in the thickest part of the thigh reaches 180°F (82°C). Use a meat thermometer to check for doneness.
  12. Carefully remove the chicken and can from the grill. Let the chicken rest for at least 10 minutes before removing it from the can and carving into serving pieces. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

1g

Fat

68g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Main Ingredient Preparation Poultry Barbecue Chicken Meat Whole Chicken Equipment Grilling 4 Hours Or Less