Beer Can Chicken

This beer can chicken is cooked over a chicken roasted and topped with creamy beer cheese for a whole chicken experience unlike any other.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Dish

Cuisine: American

Keyword: Beer Can Chicken

Servings: people

Author: Taylor Shulman

Make the rub. Mix the chicken seasoning and oil in a small bowl and use a fork to combine into a spreadable paste.
Preheat skillet. Place a heavy bottom skillet or cast iron over direct heat on the grill. Allow it to heat up for 10 minutes- you can also cook this over medium heat on a burner.
Make the beer cheese. Once hot, melt the butter in the skillet then whisk in the flour. Continue cooking the roux, for about 3 minutes, keeping it moving to prevent burning. Whisk in the heavy cream and allow it to come to a simmer. Stir in the cheese and mustard seed. Once the cheese is melted and combined, pour in the flat beer. Allow it to continue cooking until the cheese reaches your desired thickness
Preheat grill. Preheat your grill for indirect heat at 425 degrees F.
Boil the beer. Pour the beer into a saucepot and bring it to a boil with the thyme and garlic.
Prep the chicken. Turn off the heat as soon as the beer comes to a boil and pour it right into the opening of the ceramic chicken cooker. Place the bird onto the stand and pat it very dry with paper towels. Coat the chicken in the rub paste.
Grill. Place the chicken on the grill, close the lid, and cook over indirect heat for approximately 1 hour or until the chicken reaches an internal temperature of 165 degrees F.
Serve. Remove the chicken from the grill. Drizzle the cheese over the chicken, or slice and serve with the beer cheese for dipping. Enjoy!