Chef Tony McPhail glazes his beer can chicken with warm molasses that's spiked with toasted cayenne, sea salt and bourbon. "It's a fun easy recipe that you can get very creative with," he says.
Technique tip: Make sure the bird comes to room temperature and that the skin is dry.
Swap option: You can use a grill or an oven to make this juicy bird.
Beer Can Chicken
- 1 3½-pound chicken, rinsed and patted dry
- 2 tablespoons olive oil
- 3 tablespoons Creole seasoning
- 1 beer can with 2/3 of the beer remaining or use a beer can stand
- 1/2 cup molasses
- 2 pinches cayenne pepper
- 2 teaspoons sea salt
- 2 ounces bourbon
Pre-heat your grill or oven to 350ºF. Wash and dry your fresh chicken and allow to sit uncovered on the countertop for 30 minutes to temper.
In a medium bowl, combine the glaze ingredients.
Rub the skin with olive oil evenly to coat. Slide the chicken onto the beer can stand and set upright. The legs should be down and the breast should be at the top. Fold the wings of the chicken behind it's back so the skin across the breast can brown more evenly. Clutch the beer can stand in one hand, rotate the chicken while glazing the bird so it coats the skin evenly. Season with the Creole seasoning, again rotating the chicken for even coating.
If using a grill: Prepare your grill by moving the coals to the outside of the grill creating an empty space in the middle to prevent flare ups. Place the bird in the center of the grill and cook for approximately 1 to 1½ hours or until the interior thigh bone reaches 165ºF or the juices run clear when leg joints are pierced.
If using an oven: Place the bird in a medium pan or baking sheet to catch the drippings that can be made into a pan sauce, if desired. Cook for approximately 1 to 1½ hours or until the interior thigh bone reaches 165ºF or the juices run clear when leg joints are pierced.
When bird is cooked, allow to rest for 10 minutes while you get your choice of side dishes assembled. Carve the bird as you normally would and enjoy with your favorite sauces.