Print

Crispy Beer Can Chicken Recipe with Easy Herb Butter Injection

crispy beer can chicken - featured image
Print Recipe

A simple and flavorful beer can chicken recipe featuring a herb butter injection for juicy meat and irresistibly crispy skin. Perfect for indoor or outdoor cooking with easy-to-find ingredients.

Ingredients

  • Whole chicken (4-5 pounds / 1.8-2.3 kg), preferably fresh, free-range
  • Herb Butter Injection:
  • – Unsalted butter, melted (1/2 cup / 115g)
  • – Fresh rosemary, finely chopped (1 tbsp)
  • – Fresh thyme leaves (1 tbsp)
  • – Garlic, minced (3 cloves)
  • – Salt (to taste)
  • – Black pepper (freshly ground, to taste)
  • Dry Rub:
  • – Paprika (2 tbsp)
  • – Brown sugar (1 tbsp)
  • – Garlic powder (1 tsp)
  • – Onion powder (1 tsp)
  • – Salt (1 tbsp)
  • – Black pepper (1 tsp)
  • Beer can (12 oz / 355 ml), lager or pale ale
  • Olive oil (2 tbsp) for brushing

Instructions

  1. Prepare the Herb Butter Injection: Melt 1/2 cup unsalted butter and stir in rosemary, thyme, minced garlic, salt, and pepper. Let cool slightly until warm but not hot.
  2. Inject the Chicken: Fill a meat injector with the herb butter mixture and inject into the thickest parts of the chicken breast and thighs at 10 to 12 points.
  3. Pat the Chicken Dry: Thoroughly dry the chicken skin with paper towels to ensure crispiness.
  4. Apply Olive Oil: Brush 2 tablespoons of olive oil all over the chicken skin.
  5. Mix and Apply Dry Rub: Combine paprika, brown sugar, garlic powder, onion powder, salt, and pepper. Rub evenly over the entire chicken, including inside the cavity.
  6. Prepare the Beer Can: Open the beer can and pour out or drink about half, leaving enough beer to steam.
  7. Mount the Chicken: Place the chicken upright over the beer can so it fits inside the cavity and stands steady.
  8. Roast or Grill: Preheat oven to 375°F (190°C) or prepare grill for indirect heat. Cook chicken upright on roasting pan or grill grate for 1 hour 15 minutes to 1 hour 30 minutes until internal temperature reaches 165°F (74°C).
  9. Rest the Chicken: Remove chicken from beer can, tent loosely with foil, and rest for 10-15 minutes.
  10. Carve and Serve: Slice the chicken and serve while skin is crispy and meat juicy.

Notes

Patting the chicken skin dry is essential for crispy skin. Injecting herb butter keeps the meat moist and flavorful. Use a meat thermometer to avoid overcooking. Rest the chicken before carving to redistribute juices. For extra crispiness, broil for 2-3 minutes at the end, watching carefully to avoid burning. Vertical roaster stands improve stability and safety.

Nutrition

Keywords: beer can chicken, crispy chicken, herb butter injection, roasted chicken, easy chicken recipe, grilled chicken, juicy chicken

Find it online: https://norasfoods.com/crispy-beer-can-chicken-recipe-with-easy-herb-butter-injection/