Caribbean Beer Can Chicken
If you love Jamaican jerk, you’ll love this beer can chicken recipe. Not only is this an easy want to prepare a whole chicken, but the presentation is pretty awesome if you ask me. So mix it up at your next cookout and give this one a try.Print Pin
Servings: 5 servings
- 1 whole chicken, about 4 pounds
- 1 can of beer, 12 ounces
- For rub:
- 1/4 cup butter (softened not melted)
- zest and juice of one lime (plus an additional quartered lime for garnish)
- 2 cloves garlic, minced
- 1/3 cup Jamaican Jerk Rub
- Prepare gas or charcoal unit for indirect grilling.
- Combine softened (room temperature) butter with lime zest and juice until it is well incorporated. Stir in minced garlic and jerk rub. Omit salt in the rub if you have brined the chicken. Slather mixture all over bird making sure to get some under the breast skin.
- Open can of beer and discard about 1/4 of it. Let stand for a few minutes then place onto the grill. Make sure that the can is stable. This is extremely important! Place chicken cavity first over beer can until it fits flush. Cook bird over medium heat for 1- 1 1/2 hours or until the thigh meat reaches between 170-175 degrees F. Breast meet should be 165 degrees F.
- Once chicken has cooked through, carefully remove it from the can, place the bird onto a clean cutting board, and tent it with aluminum foil. Let meat rest for 10-15 minutes before carving. Carve the legs and thighs first, then wings, and breast pieces. Place pieces on a platter with additional lime wedges, and serve,
Photo by: Sabrina Baksh
Calories: 355kcal | Carbohydrates: 8g | Protein: 31g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 473mg | Potassium: 605mg | Fiber: 6g | Sugar: 1g | Vitamin A: 5296IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 4mg