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Crispy Grandpa’s Beer Can Chicken Recipe with Herb Butter Easy and Perfect

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A crispy, juicy beer can chicken infused with a rich herb butter made from fresh parsley, thyme, and garlic. Perfect for backyard cookouts or casual dinners, this recipe delivers flavorful, tender meat with crackling skin.

Ingredients

  • Whole Chicken (about 4-5 pounds / 1.8-2.3 kg) – fresh or thawed, free-range if possible
  • Beer (12 oz / 355 ml can) – light lager or pilsner
  • Unsalted Butter (4 tablespoons / 60 grams, softened)
  • Fresh Garlic (3 cloves, minced)
  • Fresh Parsley (2 tablespoons, finely chopped)
  • Fresh Thyme (1 tablespoon, finely chopped)
  • Salt (1 tablespoon) – kosher salt
  • Black Pepper (1 teaspoon, freshly ground)
  • Smoked Paprika (1 teaspoon, optional)
  • Olive Oil (2 tablespoons)

Instructions

  1. Preheat your grill or oven to 375°F (190°C). If using a charcoal grill, set it up for indirect heat.
  2. Remove giblets and pat the chicken dry with paper towels.
  3. In a mixing bowl, combine 4 tablespoons unsalted butter (softened), minced garlic, chopped parsley, chopped thyme, salt, pepper, and smoked paprika. Mix until well blended.
  4. Carefully slide your fingers between the skin and the breast meat to gently separate it without tearing.
  5. Use about two-thirds of the herb butter to spread under the skin, focusing on the breasts and thighs. Rub the remaining butter all over the chicken skin.
  6. Drizzle 2 tablespoons olive oil over the skin and rub it in evenly.
  7. Open the 12 oz (355 ml) beer can and pour out or drink about half the beer. Place the can on a sturdy surface, then carefully set the chicken upright over the can so it sits steady.
  8. Position the chicken upright over indirect heat if grilling, or on a roasting pan if using the oven.
  9. Cook for about 60-75 minutes, using a meat thermometer to check the internal temperature. Aim for 165°F (74°C) in the thickest part of the thigh. The skin should be golden and crispy.
  10. Once cooked, carefully remove the chicken from the beer can, tent with aluminum foil, and let it rest for 10-15 minutes.
  11. Carve the chicken and spoon any pan juices or remaining herb butter over the slices for extra flavor.

Notes

If skin browns too quickly, loosely cover with foil partway through cooking. Keep consistent moderate heat to avoid flare-ups on grill. Rest chicken after cooking to keep juices locked in. For dairy-free, substitute butter with vegan butter or coconut oil. Use gluten-free beer if needed.

Nutrition

Keywords: beer can chicken, crispy chicken, herb butter chicken, grilled chicken, backyard recipe, easy chicken recipe, summer cookout, juicy chicken

Find it online: https://coracooks.com/crispy-grandpas-beer-can-chicken-recipe-with-herb-butter-easy-and-perfect/