Beer can chicken should be your go-to grill recipe this summer. This recipe makes two grilled chickens, perfect for company or for plenty of leftovers (and who doesn’t love leftovers). Rub the chickens with the spice mixture, then refrigerate them up to a day in advance. Keep them uncovered so the skin can dry out and crisp up on the grill.
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
Step 1
Stir together salt, brown sugar, cumin, coriander, paprika, and pepper in a small bowl. (If necessary, remove giblets from chickens, and discard or reserve for another use.) Sprinkle skin and cavities of chickens with salt mixture. Chill, uncovered, at least 8 hours or up to 24 hours.
Step 2
Preheat a gas grill to medium (350°F to 400°F) on 1 side. Open beer cans; pour out 1/2 cup beer from each can. (Drink the poured-out beer, or reserve for another use.) Working with 1 chicken at a time, hold chicken upright with cavity facing down, and insert 1 opened beer can into cavity. Pull legs forward to form a tripod, allowing chicken to stand upright.
Step 3
Place chickens upright on unoiled grates over unlit side of grill. Grill, covered with grill lid, until the skin is crispy and a thermometer inserted in thickest portion of thighs registers 165°F, about 1 hour, 40 minutes. Remove from grill; rest 10 minutes. Carefully remove cans; cut chickens into quarters.
