If you enjoy the rich spiciness of Caribbean cuisine, this recipe for Jamaican jerk beer can chicken is definitely worth a try. 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 try this beer can chicken!
This Caribbean-style chicken is slathered with a buttery-jerk seasoning mixture and cooked slowly on the grill. Our recipe delivers incredibly tender, juicy, and flavorful chicken that will steal the show at your next cookout.
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?
Grilling beer can chicken over indirect heat is recommended. This low-and-slow method will help keep the meat plump and tender as it cooks.
Making Jamaican Jerk Beer Can Chicken
- 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 well incorporated. Stir in minced garlic and jerk rub. Omit salt in the rub if you have brined the chicken.
- Slather the mixture on the bird, and don’t forget to get under the breast skin.
- Open a can of beer. Drink or discard about 1/4 of it. Let stand for a few minutes until the bubbles settle, then place it on the grill. It is important to make sure that the can is stable.
- Place the chicken cavity over the beer can until it fits flush. Close the grill lid, and cook for 1- 1 1/2 hours or until the thigh meat reaches anย internalย temperature of 170-175 degrees F. Breast meat should be at least 165 degrees F.
- Once the chicken is cooked, carefully remove it from the can. Place the bird onto a clean cutting board, and tent it with aluminum foil. Let it rest for 10-15 minutes before carving.
- Carve the legs and thighs first, then the wings and breast pieces. Place carved chicken on a platter with additional lime wedges and serve.
Leftover beer can chicken
Store leftover beer can chicken in an airtight container in the refrigerator for 4 days. Freeze in vacuum-sealed bags for up to 6 weeks. Thaw frozen chicken in the refrigerator for 6-8 hours before rewarming. Warm in a 350-degree oven for 12-15 minutes.
Jamaican Jerk 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 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 well incorporated. Stir in minced garlic and jerk rub. Omit salt in the rub if you have brined the chicken.
- Slather the mixture on the bird, and don’t forget to get under the breast skin.
- Open a can of beer. Drink or discard about 1/4 of it. Let stand for a few minutes until the bubbles settle, then place it on the grill. It is important to make sure that the can is stable.
- Place the chicken cavity over the beer can until it fits flush. Close the grill lid, and cook for 1- 1 1/2 hours or until the thigh meat reaches an internal temperature of 170-175 degrees F. Breast meat should be at least 165 degrees F.
- Once the chicken is cooked, carefully remove it from the can. Place the bird onto a clean cutting board, and tent it with aluminum foil. Let it rest for 10-15 minutes before carving.
- Carve the legs and thighs first, then the wings and breast pieces. Place carved chicken on a platter with additional lime wedges and serve.
