Last week, I went food shopping and bought a whole chicken with the intention of making a dish with it in my Instant Pot. Then (unrelated), I got food poisoning, so I couldn’t look at food for days.
By the time the weekend rolled around, I had to quickly use the chicken up, but Trevor really wanted to BBQ and not use the IP. So, we decided to make a Southern favorite – beer can chicken.
Now, the name might turn you off (or maybe not!), but I have to say, I was skeptical of it working. But, it came out absolutely moist and delicious.
What I should have realized is all the beer was doing was steaming the chicken from the inside out, which kept it from drying out. It also infused it with some wheaty flavors.
To be honest, I’m so glad we finally tried making this chicken. It might just be the best chicken I’ve ever had.
Beer Can Chicken
- 1 whole 4 lb. chicken
- 4-6 tablespoons chili seasoning
- 1/2 can beer, any kind
- Preheat grill to 325 degrees.
- Remove giblets from chicken and pat inside and outside dry with a paper towel.
- Season inside and outside of chicken with chili seasoning.
- Sit the chicken on top of the beer can and place the chicken in the center of the hot grill. Cover.
- Cook the chicken for 1 – 1.5 hours, or until a thermometer reads 165 degrees.
- Once cooked, cover loosely with foil and let rest for 10 minutes before carving. Enjoy!