Best 2 Beer Can Chicken With Rosemary Thyme Recipes

**Tantalize your taste buds with the tantalizing flavors of Beer Can Chicken with Rosemary and Thyme, a culinary masterpiece that will elevate your backyard barbecue experience.** This succulent dish features a perfectly seasoned whole chicken roasted to perfection over a bed of aromatic vegetables. Infused with the malty essence of beer and the herbaceous notes of rosemary and thyme, this chicken promises a symphony of flavors that will leave you craving for more. Alongside the main event, you'll also discover complementary recipes that enhance your meal: a refreshing Cucumber Salad with Dill for a crisp and cooling side, and a delectable Grilled Corn on the Cob with Garlic Butter, adding a touch of smokiness and richness to your spread. Get ready to embark on a flavor-filled journey with this comprehensive guide to Beer Can Chicken with Rosemary and Thyme.

Here are our top 2 tried and tested recipes!

BEER CAN CHICKEN

Beer Can Chicken image

Get ready for a tender, falling-off-the-bone whole chicken that's moist on the inside and crispy on the outside when you make this beer can chicken.

Provided by Elise Bauer

Categories Dinner Grill Chicken Chicken Roast Grill Grilled Chicken

Time 1h40m

Yield 4

Number Of Ingredients 6

Ingredients

1 4-pound whole chicken
2 tablespoons extra virgin olive oil or other vegetable oil
1 opened, half-full can of beer, room temperature
1 tablespoon kosher salt or sea salt
2 tablespoons chopped fresh thyme leaves, or 1 Tbsp dried thyme
1 tablespoon black pepper

Steps:

Prepare the grill: If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
Season the chicken and rub it with oil: Remove neck and giblets from cavity of chicken, if the chicken came with them. Mix the salt, pepper, and thyme in a little bowl, and rub it all over the chicken. Rub the chicken all over with olive oil.
Lower chicken onto half-filled beer can: Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
Carefully transfer the chicken to a tray or pan: I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Nutrition Facts : Calories 1149 kcal, Carbohydrate 1 g, Cholesterol 399 mg, Fiber 1 g, Protein 124 g, SaturatedFat 18 g, Sodium 1316 mg, Sugar 0 g, Fat 69 g, ServingSize Serves 4, UnsaturatedFat 0 g

ROSE MARY'S BEER CAN CHICKEN & PAN GRAVY

Rose Mary's Beer Can Chicken & Pan Gravy image

My family loves this recipe, because it is always tender and juicy, and can be cooked on the grill or in the oven. There are many versions to this recipe, but I added my own spin to it to make it unique, and felt it was a shame to waste all of the drippings, so I created a gravy to go with it. We usually have potatoes with ours,...

Provided by Rose Mary Mogan

Categories Chicken

Time 2h45m

Number Of Ingredients 10

Ingredients

4-5 lb roaster or fryer
2-3 cloves of garlic,minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 Tbsp granulted garlic powder
2 tsp kosher salt
2 tsp paprika
1 tsp each, black pepper, onion powder,& dry mustard
12 oz can of beer, your choice
ROSE MARY'S BEER CAN CHICKEN & PAN GRAVY

Steps:

1. Preheat oven to 400 degrees F. Wash bird and discard all visible fat, & pat dry.
2. Mix garlic powder, salt, black pepper, paprika, dry mustard, and onion powder in a small bowl, mix together and rub liberally on the inside and outside of chicken. Spray chicken with none stick cooking spray, I use Butter flavored variety.
3. Pour out about 1/3 cup of beer,from can. Make a couple of extra holes in top of can to allow steam to escape, add 2-3 cloves of garlic,minced to can, and 1/2 teaspoon each of dried rosemary and thyme, or any of your favorite herbs.
4. Place can in an oven proof dish, and position chicken over top of can, and adjust the legs to allow chicken to sit on can without falling over. All of the drippings from chicken will fall into pan as the chicken cooks. The drippings is what you will use to make your pan gravy. Position on lowest rack in oven so chicken can stand without touching top of oven.
5. Allow chicken to cook at 400 degrees F for half an hour.
6. Then reduce temperature to 350 degrees F. and continue to cook for an additional one and a half hours, or until juices run clear when tested.
7. Remove from oven when done. Allow chicken to stand for 15 to 20 minutes before removing chicken from can to carve. Be careful, chicken and can are still hot.
8. When done pour remaining pan drippings and beer into small sauce pan, heat over medium heat till it comes to a boil, mix about 1 1/2 tablespoons flour in a small cup, stir to blend with about 1/2 cup of water, and pour into sauce pan, whisking as you go until mixture begins to thicken. Taste and add salt and pepper if needed. Serve over mashed potatoes, rice or pasta if desired. Serve with chicken
9. Note this chicken cooks from the inside out, and is very moist.

Tips:

Select the Right Chicken: Opt for a whole chicken between 3 to 4 pounds for optimal results.
Generously Season the Chicken: Create a flavorful rub using garlic powder, onion powder, paprika, salt, and pepper. Ensure the chicken is well-coated.
Stuff the Beer Can: Fill the beer can halfway with your favorite beer, herbs, citrus slices, and aromatics like garlic and onion. This adds moisture and flavor to the chicken.
Prepare the Grill: Preheat your grill to 350°F (175°C) for indirect heat cooking. This method prevents the chicken from burning while allowing it to cook evenly.
Position the Chicken: Place the prepared chicken upright on the beer can, ensuring it is stable and balanced. The beer can acts as a stand and helps the chicken cook vertically.
Monitor the Cooking Time: Depending on the size of the chicken, the cooking time can vary. Generally, it takes around 1 hour and 15 minutes to 1 hour and 30 minutes for a 3 to 4-pound chicken. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Let the Chicken Rest: Once cooked, remove the chicken from the grill and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in tender and moist meat.

Conclusion:

Beer can chicken is a delightful and hassle-free way to prepare a succulent and flavorful whole chicken. With a few simple tips and the right ingredients, you can create a juicy, crispy-skinned chicken that's perfect for any occasion. Experiment with different herbs, citrus fruits, and beer varieties to customize the flavor profile to your liking. Whether you're a seasoned griller or a beginner, this recipe is sure to impress your friends and family. So, grab a beer, gather your ingredients, and get ready to enjoy the deliciousness of beer can chicken!