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Perdue Farms Classic Beer Can Chicken

Recipe Source by the Perdue Farms Culinary Team

Perdue Farms Classic Beer Can Chicken

Recipe Source by the Perdue Farms Culinary Team

This beer can chicken recipe is so easy, you'll want to try no matter what the season. A simple rub and thyme sprigs enhance the natural flavor of chicken, which slow roasts on the grill with partial lid cover. Be sure to carve and serve the whole bird immediately — meat should fall right off the bone!

Recipe Quick Facts

Prep
10
Minutes .
Cook
105
Minutes .
Makes
8
Servings .
The link to Perdue Farms Classic Beer Can Chicken has been copied

Ingredients

Ingredients

  • 1 Perdue Harvestland Organic Whole Chicken
  • 1 1/2 tablespoons salt
  • 1 1/2 tablespoons plus 2 sprigs fresh thyme
  • 1 1/2 tablespoons garlic powder
  • 1 1/2 tablespoons onion powder
  • 2 teaspoons black pepper
  • 3 tablespoons vegetable oil
  • 1 can craft beer with lime or summer brew

Made with Our

Approx. 4-lb. plump, tender and juicy organic whole chicken

Your Price

Limited Time Only Save 62%
Regular Price $34.99 Sale Price $12.99 Each
avg/ea

Step 1

Recipe step image

Step 1

In a bowl, combine salt, 1 1/2 tablespoons thyme, garlic powder, onion powder and black pepper. Remove neck and giblets from chicken and discard. Rub chicken lightly with oil, then rub inside and out with spice rub. Let chicken sit at room temperature for 7 to 10 minutes while grill heats up.

Step 2

Recipe step image

Step 2

Open beer can and remove enough beer so can is half full. Put 2 sprigs fresh thyme in beer can. Hold bottom chicken cavity above can of beer and slide over can. Bend wings back behind chicken and prop legs in front of can, supporting chicken. Chicken should look like it’s sitting on beer can. Place chicken inside heat-proof pan to catch drippings.

Step 3

Recipe step image

Step 3

Heat grill to high. Place pan with chicken on grill. Close top of grill so it's like an oven and turn heat down to medium low. Grill until meat thermometer inserted into thickest part of thigh registers 180 to 185 F, about 1 1/2 to 1 3/4 hours.

Step 4

Recipe step image

Step 4

When chicken is done, remove from grill and let rest 10 minutes. Using tongs, grab chicken under wings, remove from beer can and place on carving board. Carve and serve.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS