The Bored Foodie
Jerk Beer Can Chicken
In Chicken

Beer Can Jerk Chicken

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Beer can chickens are one of my favorite things to make on a warm summer evening or weekend cookout.  One chicken usually makes enough for 5-6 people.  For the beer I usually go with some sort of a shandy because the citrus flavors tend to evaporate up into the meat and gives it an amazing flavor. One of my go-to seasonings, whenever I make beer can chicken is always my jerk seasoning. The seasoning helps the skin crisp up while cooking and provides a nice sweet, salty, and spicy crunch.

In addition to the beer can cooking method, I also brine this chicken over night and place a small amount of butter underneath the skin on top of the chicken breasts.  This results in an extremely moist chicken that is incredibly flavorful. 

To cook 1 chicken this will take about 2 hours, If you are doing multiple birds I would allow for more time.  This chicken pairs nicely with chimichurri sauce or cilantro lime crema.   And I like to serve it with some Crispy Oven Fried Potatoes. 

 

Jerk Beer Can Chicken
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Jerk Beer Can Chicken

Recipe by The Bored Foodie Course: MainCuisine: Grilled, SmokedDifficulty: Medium
Prep Time

20

minutes
Time in Brine

12-24

Hours
Cooking Time

90-120

Minutes
Servings

4-6

People

This can be smoked at a high smoking temperature or grilled over medium heat.
Cook chicken until internal temp on breast is 165 and the thigh is 175. The time above is just an estimate.

Ingredients

  • 1 Fryer Chicken

  • Brine

  • 1Qt Water

  • 1C Kosher Salt

  • 1C Brown Sugar

  • 1 Lemon

  • 1T Apple Cider Vinegar

  • 1T Coriander (Coarsely Ground)

  • 1T Black Peppercorns (Coarsely Ground)

  • 4 Cloves Garlic (Smashed)

  • 1/2 Yellow Onion (Chopped)

  • To Cook

  • Jerk Rub/Seasoning

  • 2T Butter

  • 1 Can of Beer (I used Leinenkugel's Summer Shandy.)

  • Cooking Spray

Directions

  • Brine
  • Boil water, add all ingredients, and stir until all ingredients are fully dissolved. Add some Ice to speed up cooling.
  • When brine has fully cooled, add in the chicken and allow to brine for at least 12 hours.
  • To Cook
  • Heat smoker or grill to about 300.
  • Remove half the beer from the can, cut the top of the can off using kitchen sheers, and place half full can of beer in holder. (If you don't have a holder you can use the can as a pedestal also, just make sure it doesn't tip over in your smoker.
  • Remove chicken from brine and rinse thoroughly. Pat chicken dry with a towel, then spray with cooking spray, and heavily coat entire chicken in Jerk Seasoning.
  • Place chicken on the beer can stand, place 1T of butter under the skin on top of each chicken breast, and place in smoker. Once on smoker recoat chicken with cooking spray and reapply rub to any areas that have become bare.
  • After 1 hour has passed check internal temperature of the chicken breast with an instant read thermometer. Continue to cook until internal temperature of the breast is 165 and thigh is 175.
  • When chicken has reached final temperatures, carefully remove the chicken and beer can stand. Loosely wrap entire chicken in foil and allow to rest for 30 minutes before serving.

Notes

  • This chicken will be extremely juicy, so watch out for juices when carving

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For those who are unfamiliar with a beer can chicken holder this is the link to the one I use. 

https://amzn.to/3mnwPHD

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