Print

Savory Beer Can Chicken Recipe with Garlic Herb Butter Easy and Perfect

beer can chicken recipe - featured image
Print Recipe

A flavorful and juicy beer can chicken roasted upright with garlic herb butter, delivering crispy skin and tender meat infused with subtle beer and herb aromas.

Ingredients

Scale
  • 1 whole chicken (4 to 5 pounds, preferably organic or free-range)
  • 1 standard 12 oz (355 ml) can of lager or pale ale beer
  • 4 tablespoons (60 g) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Optional: pinch of smoked paprika
  • Optional: splash of honey

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine softened butter, minced garlic, chopped parsley, thyme, rosemary, lemon zest, salt, and pepper. Mix well.
  3. Remove giblets from the chicken cavity and pat the chicken dry thoroughly with paper towels.
  4. Gently loosen the skin from the breast meat without tearing it to create a pocket.
  5. Spread about two-thirds of the garlic herb butter under the skin on the breasts and thighs. Rub the remaining butter all over the outside of the chicken.
  6. Season the chicken inside and out with salt and pepper.
  7. Open the beer can and pour out or drink about half of the beer. Optionally add crushed garlic cloves or herbs inside the can.
  8. Place the chicken upright on the beer can so the can fits inside the cavity and the bird stands steady. Use a beer can chicken holder if available.
  9. Place the chicken and can upright in a roasting pan or rimmed baking sheet.
  10. Roast in the oven for 60 to 75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  11. Remove the chicken carefully from the pan and let it rest for 10 to 15 minutes.
  12. Carve the chicken into pieces and serve, spooning any pan juices over the top.

Notes

If skin is not crispy enough, broil for 2-3 minutes at the end, watching closely to avoid burning. Use a meat thermometer to ensure the chicken reaches 165°F (74°C). Let the chicken rest 10-15 minutes before carving to keep juices locked in. The recipe can be adapted for grilling using indirect heat.

Nutrition

Keywords: beer can chicken, garlic herb butter, roast chicken, easy chicken recipe, backyard chicken, crispy skin chicken, juicy chicken, beer steamed chicken

Find it online: https://juliamadeit.com/savory-beer-can-chicken-recipe-with-garlic-herb-butter-easy-and-perfect/