Beer can chicken has long been a backyard cookout favorite, but propping a whole chicken on an open beer can and sliding it onto the grill can be a tricky maneuver and doesn’t actually do much for improving flavor. This A Better Beer Can Chicken recipe, where the chicken gets flavor where it matters: in a citrus- and garlic-infused beer-based marinade that penetrates the meat before it ever hits the fire.
The chicken is cut into pieces and soaked in a mojo-inspired marinade with smoky paprika, cumin, and garlic powder, then finished with a lime-heavy chimichurri that complements the char and the citrus in the beer bath. Use a light-bodied pilsner-style lager, such as Corona or Pacifico, for the best flavor.
Recipe information
Total Time
1 hour (plus marinating)
Yield
4 servings
Ingredients
Chicken
Chimichurri and Assembly
Preparation
Chicken
Step 1
Place 1 small bunch cilantro, coarsely chopped, 4 lb. skin-on, bone-in chicken thighs, drumsticks, and/or wings and/or skin-on, boneless breasts, two 12-oz. bottles light beer, 1 cup fresh lime juice, 1 cup fresh orange juice, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. garlic powder, 2 Tbsp. smoked paprika, 1 Tbsp. plus 1½ tsp. ground cumin, and 1 Tbsp. freshly ground pepper in a large bowl or airtight container. Move chicken around until marinade is combined. Cover and chill at least 8 hours and up to 12 hours.
Chimichurri and Assembly
Step 2
Whisk together 1 small red onion, finely chopped, 3 large garlic cloves, finely chopped, 1 small Fresno chile, finely chopped, ½ cup extra-virgin olive oil, ½ cup finely chopped cilantro, ½ cup fresh lime juice, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. sugar in a small bowl. Cover citrus chimichurri and chill.
Step 3
Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); lightly oil grate with vegetable oil. Remove chicken from marinade and lightly season both sides of chicken with salt.
Step 4
For thighs and drumsticks: Grill chicken over direct heat, turning often, until grill marks appear, 9–11 minutes. Move chicken to indirect heat, cover, and grill until cooked through, 23–27 minutes. Uncover grill and move chicken back over direct heat. Grill, uncovered, turning often, until charred in spots and an instant-read thermometer inserted into the thickest part of thighs and/or drumsticks registers 160°, about 5 minutes more.
Step 5
For breasts and wings: Grill chicken over direct heat, turning often, until grill marks appear, about 5 minutes. Move chicken to indirect heat, cover, and grill until cooked through, 9–11 minutes. Uncover grill and move chicken back over direct heat. Grill, uncovered, turning often, until charred in spots and an instant-read thermometer inserted into the thickest part of breasts and/or wings registers 160°, about 5 minutes more.
Step 6
Transfer chicken to a platter and let rest 5 minutes. Check with thermometer to make sure internal temperature has risen to 165°. Generously spoon citrus chimichurri over chicken to serve.
Recipe notes
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