You’ll love this Caribbean beer can chicken recipe if you enjoy the rich spiciness of Jamaican jerk. The beer can method is an easy way to cook a whole chicken, and the presentation is stunning. So mix it up at your next cookout and give this beer can chicken a try!
This easy homemade beer can chicken will be the star of your next cookout. Our Caribbean-style chicken is slathered with a buttery-jerk seasoning mixture and cooked low and slow on the grill. The meat is tender, juicy, and flavorful.
Ingredients
- 1 whole chicken, about 4 pounds
- 1 can of beer, 12 ounces
- Unsalted butter (softened, not melted)
- Zest and juice of one lime (plus an additional quartered lime for garnish)
- Minced garlic
- Jamaican Jerk Rub
Indirect or direct heat for beer can chicken?
It’s always a good idea to cook beer can chicken over indirect heat. This low and slow method will help keep the meat tender and juicy.
How to make it
- Prepare your grill for indirect grilling, with a cooking temperature between 300-325 degrees F.
- 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 the bird, making sure to get some under the breast skin.
- Open a can of beer. Drink or 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 over the beer can until it fits flush. Cook bird for 1- 1 1/2 hours or until the thigh meat reaches an internal temperature of 170-175 degrees F. Breast meat should be 165 degrees F.
- Once the chicken has cooked, 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 carved chicken on a platter with additional lime wedges, and serve.
Leftover Caribbean beer can chicken
Store leftover Caribbean beer can chicken in an airtight container in the refrigerator for 4 days. You can freeze them in vacuum-sealed bags for up to 6 weeks. Thaw frozen chicken in the refrigerator for 6-8 hours before rewarming. The best method for rewarming is in a 350-degree oven.
Caribbean Beer Can Chicken
Ingredients
- 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
Instructions
- Prepare grill for an indirect cooking temperature of 300-325 degrees F.
- 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 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 meat 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,
