The Scoop
Beer-roasted chicken combines smoky spices and beer for a juicy, flavorful centerpiece.
The first time I made beer-roasted chicken was on a sunny Labor Day weekend. My brother had just returned from a six-month deployment, and we decided to welcome him home with a family gathering. Grilling was a family tradition, with the smoky aroma of barbecues wafting through our backyard at every opportunity. This time, I wanted to try something new, so I picked up a couple of whole chickens, a few cans of local craft beer, and my spice drawer was at the ready.
What made this dish perfect for the occasion were its aromatic spices. Using smoked paprika for depth and warmth, cumin for earthiness, and a sprinkle of brown sugar for a subtle sweetness, it promised to be something special. As the grill warmed up, I arranged the chickens upright on their beer can pedestals, crafting a sort of poultry art installation. The slow grilling process filled the air with an irresistible scent of spices mingling with hops. Pro tip: let the seasoned chickens chill uncovered for at least eight hours, which elevates their flavors magnificently.
Our patience was rewarded a couple of hours later as the crispy-skinned birds emerged, practically begging to be carved. Allowing them to rest for ten minutes before serving made all the difference in keeping the juices locked in. The sight of the perfectly cooked poultry brought cheers from the family. The beer-roasted chicken has since become a cornerstone at our gatherings, always reminiscent of that joyous reunion.
Ingredients
- 1/4 cup kosher salt
- 1 tablespoon light brown sugar
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 2 (4-pound) whole chickens
- 2 (12-ounce) cans beer
Directions
- In a small bowl, stir together the salt, the brown sugar, the cumin, the coriander, the paprika, and the pepper.
- Sprinkle the skin and the cavities of the chickens with the salt mixture.
- Chill the seasoned chickens, uncovered, for at least 8 hours, and up to 24 hours.
- Preheat one side of a gas grill to medium.
- Pour out 1/2 cup of the beer from each can.
- Working with 1 chicken at a time, hold the chickens upright with the cavity facing down, and insert 1 opened beer can into each cavity. Pull the chickens' legs forward to form a tripod, allowing the chickens to stand upright.
- Place the chickens upright on un-oiled grates over the unlit side of the grill.
- Grill the chickens, covered with the grill lid, until the skin is crispy and a thermometer inserted into the center of the chickens reads at least 165 degrees F, about 1 hour 40 minutes.
- Remove the chickens from the grill and allow them to rest for 10 minutes.
- Carefully remove the cans from the chickens and cut the chickens into quarters.
- Serve.
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