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How to Make Beer Can Chicken Crispy: The Ultimate Guide

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Beer can chicken is a classic way to cook chicken that always turns out juicy and tasty. However, achieving crispy skin can be tricky. If you don’t know what to do, you might end up with flabby, soft skin that ruins the experience.

The good news? Crispy beer can chicken is absolutely possible. If you prepare and cook the meat the right way, you can enjoy tender, juicy meat with a deliciously crispy skin. You will learn everything you need to know in this detailed guide on how to make beer can chicken with a very crispy outside.

Understanding What Makes Crispy Chicken Skin

To get crispy chicken skin, two things need to happen:

  • An important chemical reaction that takes place when food is cooked is called the Maillard Reaction. It produces new flavor compounds and causes browning and crisping.

  • Rendering Fat—For the chicken skin to get crispy, the fat in it needs to melt and slowly drain away.

Proper Preparation is Key

You can prep your chicken for success with these steps

  • Dry Brine – Rubbing the chicken with salt and letting it rest uncovers in the fridge helps draw out moisture and enhances browning.

  • Pat Dry – After brining, pat the chicken very dry with paper towels Remove all excess moisture for better crisping.

Proper preparation sets you up for victory. Now let’s talk cooking methods.

Grilling Beer Can Chicken for Crispy Skin

Grilling is one of the best ways to get ultra-crispy skin. Follow these tips:

  • Preheat grill to 425°F-450°F. High heat is essential.

  • Cook chicken over indirect heat for 50-60 minutes until 165°F internal temp.

  • Rotate chicken every 20 minutes for even cooking.

The dry heat from grilling promotes browning and crisping as the fat renders.

Oven Roasting for Crispy Skin

Don’t have a grill? You can roast beer can chicken to crispy perfection:

  • Preheat oven to 450°F.

  • Place chicken upright on beer can in roasting pan.

  • Roast for 50-60 minutes until 165°F internal temp.

The high, dry heat of the oven also crisps the skin beautifully. Monitor temperature closely.

The Importance of Temperature Control

Maintaining the right temperature is critical for crispy chicken skin. Here’s why:

  • High Heat – Temperatures above 425°F facilitate rapid browning and the Maillard reaction.

  • Low and Slow – Lower, slower cooking allows fat to render slowly so skin crisps gradually.

Get the skin crispy on the outside then let the meat cook through.

Common Mistakes to Avoid

It’s easy to sabotage your crispy skin without realizing it:

  • Overcrowding – Too many pieces steaming and creating moisture. Cook in batches.

  • Inconsistent Heat – Hot and cold spots lead to uneven cooking. Monitor temperature.

Pay close attention to your technique to avoid these pitfalls.

Tips and Tricks for Maximizing Crispiness

Use these expert tips for the crispiest skin possible:

  • Score the skin – Crisscross cuts create more surface area for browning.

  • Don’t baste – It adds moisture that can make skin soggy.

  • Let it rest – Allowing chicken to rest helps crispy skin set.

  • Use a rub – Spices and herbs enhance skin flavor.

  • Pick the right beer – Go for a bold, malty beer that can stand up to chicken.

The Satisfying Secret to Crispy Beer Can Chicken

The secret is out – with the right prep and cooking technique, you can easily achieve the crispy beer can chicken of your dreams. Focus on dry brining, temperature control, and avoiding common mistakes. Before you know it, you’ll be serving up chicken with unbelievably crisp, flavorful skin every time.

So grab a beer, fire up the grill or oven, and enjoy the magic that is crispy beer can chicken! With this handy guide, you have all the information you need to take your beer can chicken to the next level.

how do you make beer can chicken crispy

Beer-brined Beer Can Chicken

  • Charcoal grill or smoker
  • Wood chunks or chips, preferably from hard woods like pecan, hickory, or oak
  • 4 whole chickens cleaned and trimmed
  • Beer brine recipe below
  • 4 tablespoons olive oil
  • Sweet and Smoky Barbecue Rub recipe below
  • Fresh oregano, rosemary, sage and thyme, to garnish
  • 4 beers half full at room temperature
  • 3 quarts water room temperature
  • 4 cans cheap beer
  • 1 cup salt
  • 1 cup sugar
  • ¼ cup dark brown sugar
  • ¼ cup granulated honey
  • 3 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground mustard
  • 2 pinches cayenne pepper
  • 1 ½ tablespoons coarse kosher salt
  • 3 teaspoons cracked black peppercorn
  • 2 cups chicken stock
  • 1 stick butter melted
  • ¼ cup olive oil
  • 1 tablespoon of Sweet and Smoky Barbecue Rub ground into a fine powder in a spice mill
  • Add 3 quarts of water, a cup of salt, and a cup of sugar to a large pot. Put them on low heat. Stir to combine. Take the water off the heat once the sugar and salt are clear. Let it cool to room temperature. Pour in 4 cold, cheap beers and immerse chickens. Cover and refrigerate overnight.
  • At least three hours before cooking, take the chicken out of the brine, rinse it under cold water, and pat it dry with a paper towel. Discard brine.
  • Put the chicken back in the fridge without the lid for two hours to dry and tighten the skin even more. Chicken should be taken out of the fridge and left to rest on the counter until it is almost room temperature again.
  • Put a mix of the stock, olive oil, butter, and barbecue seasoning into the bird’s wings, thighs, legs, and breasts.
  • Before cooking the chicken, drizzle it with oil and rub a lot of the barbecue rub all over it. Open a beer that has been sitting out at room temperature, drink (or throw away) half of it, and then put the whole chickens on their beer cans.
  • Light a whole chimney of Kingsford Charcoal and spread it out evenly on the grill floor. Adjust the vents for a low-medium heat, approx 325F. If you need to, add more briquettes every 30 minutes to keep the temperature steady.
  • Place the chickens filled with beer cans over the grill grates so that they stand up straight. Close the lid and roast for 60 to 90 minutes, turning the meat every now and then, until the internal temperature of the dark thigh meat reaches 160F and the juices run clear.
  • Carefully take the chicken off the grill, keeping in mind the metal beer can that is inside it. Place the chicken on a cutting board. Rest for 10 minutes before discarding the beer. Cut the chicken into pieces, add herbs on top, serve, and enjoy the juiciest, tastiest chicken you’ll ever eat!

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how do you make beer can chicken crispy

The Pitmaster Field Guide: Smoky Beer-Brined Beer Can Chicken

Welcome to the world of smoky, succulent, and award-winning beer-brined beer can chicken! This has to be among my favorite BBQ recipes and Live Fire Republic’s Pitmaster Field Guide will walk you through a full-proof, step-by-step process to process to preparing the most incredible and mouth-watering smoked chicken that you’ve ever devoured!

Now, beer can chicken involves strategically resting a whole chicken on throne of beer, then simply-speaking, roasting it upright on a grill. The origins of this technique are unclear, but it is believed to have originated in the southern United States in the 1970s. Although I don’t want to guess how a full can of beer was thought to be best placed in the back of the chicken for a low and slow cook, I do know that it works!

The science behind beer can chicken is based on the principle of indirect heat, which allows the chicken to cook evenly without burning. The beer can also adds moisture and flavor to the chicken, while the steam created by the beer helps to keep the meat moist and tender.

Between 225F and 250F is the best temperature range for smoking your chicken with a mix of charcoal and wood chips or chunks for the best smoky flavor. My favorite hardwoods for chicken include, almond, apple, cherry, hickory, peach, pecan, and oak wood.

It’s important to dry the chicken completely after taking it out of the brine if you want the skin to be crispy. During smoking, spray the chicken periodically with a mixture of beer and apple cider vinegar to keep it moist. And, while we smoke these chickens low and slow, as the cook reaches the finish line, we turn up the temp on the grill to 375F to beautifully-crisp up the skin.

Once your chicken is perfectly smoked, let it rest for at least 10-15 minutes, allowing the juices to redistribute and settle. Use this time to create a delicious beer-based sauce or glaze to complement the smoky flavor of the chicken.

Don’t be afraid to experiment with different types of beer, dry rubs, and glazes to find the recipe that works best for you. With passion, patience, and a little creativity, you’ll be creating mouth-watering and unforgettable beer-brined, beer can chicken that will leave your guests craving for more. Now, read onwards for all the tips, tricks and best practices for mastering the art and science of the ultimate backyard BBQ chicken!

Organic, free-range whole chicken: A chicken that lived its best life and is now ready to be the star of your smoked beer can chicken show!

Cheap beer: Because there’s no need to waste the good stuff on hydrating the chicken!

Granulated honey: The sweet nectar of bees that gives your chicken a sticky-sweet coating that will make your taste buds buzz with excitement!

Fresh herbs like rosemary, oregano, thyme and sage: Straight from your garden and Mother Nature’s pantry, integrating these ingredients will infuse your chicken with a herby aroma and flavor, creating the perfect symphony of taste.

Sweet and smoky BBQ rub: The perfect balance of sweet and smoky that will make your chicken so irresistible, you’ll have to hide it from your neighbors to avoid their jealousy. This rub can be homemade, or store-bought. But, we’d recommend a few things when it comes to the rub. Ensure the rub is low-sodium, has no unnatural or ingredient that is more than 4 syllables, contains no preservatives. So, in other words, take 5 minutes and make your own rub!

  • Fried green tomatoes. Crispy, tangy, and refreshing. The smokiness and juicy taste of the chicken will go great with these fried green tomatoes.
  • Bacon-wrapped jalapeno poppers. There should be a label on these poppers that says “do not eat.” It goes perfectly with your smoky main dish thanks to the spicy jalapenos and creamy filling.
  • Grilled watermelon with feta and beer vinaigrette. Don’t believe it until you try it! This surprising and refreshing dish has just the right amount of sweet and salty, and a sour vinaigrette that ties it all together.
  • Grilled peaches with honey and bourbon glaze. You’ll love this sweet, boozy, and juicy side dish. It will make your taste buds sing and make you feel peachy keen.
  • Beer-baked beans. These baked beans are a classic summer side dish that taste great with beer and will make you want to lick the spoon clean. These beans are great for any outdoor party and are sure to please everyone.
  • Can I use any kind of beer to brine and baste the chicken? Different kinds of beer have different tastes. Try new things and have fun, but keep in mind that stronger, more hopped beers have stronger flavors.
  • Do I need a fancy smoker to make beer can chicken? You can grill or smoke it with indirect heat that is even. Use a sturdy base to hold it upright.
  • Do I need to take out the giblets and insides of the chicken before brining and smoking it? Yes, you do! Take out the giblets and insides of the chicken before brining or smoking it to avoid a nasty surprise.
  • I used beer for brining. Can I use it again? No, you can’t use brined beer for basting or drinking to keep bacteria from chicken from spreading. Use fresh beer instead.
  • How can I tell when the chicken is done? Use a digital meat thermometer to check. Insert in thickest part of thigh. 165°F means it’s ready.

Remember, beer can chicken is all about having fun, experimenting, and creating delicious and memorable meals for your loved ones. So, grab a cold one and get ready to smoke up a gaggle of blue-ribbon barbecued chicken!

Craft Beer:

  • Ballast Point Habanero Sculpin IPA. The smoky flavors of the chicken go well with this spicy and citrusy IPA.
  • Brooklyn Brewery’s Brooklyn Lager. That smoky chicken goes well with the toasty and caramel malt notes in this beer.
  • New Holland Cabin Fever Brown Ale. The sweet and nutty taste makes smoky chicken taste rich and smooth.

Cocktail:

  • The Red, White, and Boozy. Three different kinds of liquor mixed together with lemon juice and sparkling wine on top Perfectly complements the smoky flavor of the beer can chicken.
  • The Stars and Stripes Sipper. vodka with blueberries, lemon, and club soda. Fresh blueberries and strawberries on top. Ideal for a summer cookout.
  • The Patriot’s Pint. A strong and tasty mix of bourbon, maple syrup, and stout beer It goes well with the rich, smoky flavors of the beer can chicken.

Wine:

  • Belle Glos’ Las Alturas Pinot Noir. Strong wine with black cherry and spice notes that goes well with the smoked chicken.
  • Charles Smith’s Kung Fu Girl Riesling. The bright and citrusy flavors balance the smoky flavors.
  • Coppola’s Diamond Collection Claret. With its blackberry and tobacco notes, this Bordeaux-style blend goes well with the smoky chicken.

Remember, when it comes to pairing, there’s no right or wrong answer. These are just a few of my favorite options. So, fire up the grill, crack open a cold one, and enjoy!

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The Best Smoked Beer Can Chicken with Crispy Skin.

FAQ

How do you cook Beer can Chicken?

Just season a chicken with a spice rub, place it on a can of beer, and roast in the oven or on a grill. The resulting bird will be crispy on the outside and juicy on the inside. Serve with your favorite sides for a tasty meal everyone will love. What is beer can chicken? Beer can chicken is a method of cooking a whole chicken.

Can you cook Beer can Chicken on a grill?

Cook this juicy bird on a grill or in your oven. Beer can chicken has been a barbecue favorite for years, and for good reason: the whole chicken comes out tender, juicy, and flavorful without having to be turned or flipped over a lot of times. Simply set the burners for indirect heat, close the lid, and let the grill do its thing.

What is beer can chicken?

While the chicken is dry roasting on the outside, the inside is being bathed with steamy beer, keeping the chicken meat wonderfully moist. The result is tender, falling-off-the-bone meat, encased in salty, herby, crispy skin. What follows is a basic method for beer can chicken (also known as beer butt chicken for obvious reasons).

How do you eat chicken with beer?

Pat the chicken down completely with paper towels. You want the remove all moisture from the skin. Olive oil should be poured all over the chicken and rubbed or brushed into the skin to cover the whole thing. Then, sprinkle the chicken seasoning all over the entire chicken. Drink (or pour out) the beer until the can is just under halfway full.

Can you roast a chicken on a beer can?

Joking aside, this is a brilliant way to roast a chicken, on the grill or in the oven. Yes, the chicken looks rather ridiculous on its beer can perch, covered with an herb rub and half-ready to salute you. But hear me out.

How do you season chicken in a beer can?

Mix together the chicken seasoning ingredients. Pat the chicken dry with a paper towel. Drizzle oil over the chicken and brush it all over to coat. Season the chicken liberally all over with the chicken seasoning. Using a beer can that’s about 1/3 full, insert the can into the chicken cavity.

How do I get crispy skin on my rotisserie chicken?

The Winning Method for Crispy Skin Rub it down with one more tablespoon of oil just before putting it in the oven, sprinkle with a bit more salt and pepper. Roast and baste the chicken every 20 minutes.

What ingredient makes chicken skin crispy?

Corn starch works great for crunchy skin. Whether in oven, deep fryer or grill. Mix with flour and seasonings before being sauced.

What is a good rub for beer can chicken?

In a medium bowl, mix together the paprika, garlic powder, coriander, cumin, black pepper, and cayenne pepper. Also mix in the dry mustard and onion powder. Store in an airtight container if not using right away.

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