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Perfect Beer Can Chicken Recipe with Herb Butter and Grilled Corn Salsa

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A simple and flavorful beer can chicken recipe featuring herb butter under the skin and a smoky grilled corn salsa, perfect for quick grilling and summer gatherings.

Ingredients

Scale
  • Whole chicken (4-5 pounds / 1.8-2.3 kg), patted dry
  • Unsalted butter (4 tablespoons / 60 grams), softened
  • Fresh herbs (2 tablespoons total) – thyme, rosemary, and parsley, finely chopped
  • Garlic (3 cloves), minced
  • Salt (1 teaspoon)
  • Black pepper (1/2 teaspoon)
  • Olive oil (1 tablespoon) for brushing the skin
  • One standard 12 oz (355 ml) beer can, half-full (lager or pale ale)
  • Fresh corn on the cob (3 ears), husked
  • Cherry tomatoes (1 cup / 150 grams), halved
  • Red onion (1/4 cup / 40 grams), finely diced
  • Jalapeño (1 small), seeded and finely chopped (optional)
  • Fresh cilantro (1/4 cup), chopped
  • Fresh lime juice (2 tablespoons)
  • Salt and pepper to taste
  • Extra virgin olive oil (1 tablespoon) for dressing

Instructions

  1. Prepare the Herb Butter (10 minutes): In a small bowl, combine softened butter with minced garlic, chopped thyme, rosemary, and parsley. Mix well until evenly blended. Set aside.
  2. Prep the Chicken (10 minutes): Remove any giblets from the chicken cavity. Pat the chicken dry with paper towels to help the skin crisp up during cooking. Gently loosen the skin over the breast and thighs with your fingers, being careful not to tear it.
  3. Apply Herb Butter (5 minutes): Spread about two-thirds of the herb butter under the loosened skin, covering the breasts and thighs thoroughly. Rub the remaining butter all over the outside of the chicken. Season generously with salt and pepper.
  4. Prepare the Beer Can (2 minutes): Pour out (or drink) half the beer from the can. Optionally, add a few sprigs of fresh herbs or a smashed garlic clove inside the can for extra aroma.
  5. Set Up Chicken on Beer Can (3 minutes): Place the chicken upright on the beer can so the can fits snugly inside the cavity. If using, place the beer can chicken roaster stand on your grill and set the chicken on top.
  6. Preheat Grill (10 minutes): Heat your grill to medium-high (around 375°F / 190°C). If using charcoal, bank the coals to one side for indirect cooking.
  7. Cook the Chicken (1 hour 15 minutes to 1 hour 30 minutes): Place the chicken over indirect heat, cover the grill, and let it cook. Check internal temperature around 1 hour 10 minutes; the chicken is done when the thickest part of the thigh reaches 165°F (74°C). Avoid opening the lid too often to keep heat steady.
  8. Grill the Corn (15 minutes): While the chicken cooks, place the husked corn directly on the grill grates over medium heat. Turn every 3-4 minutes until charred and tender all over. Remove from grill and let cool slightly.
  9. Make Grilled Corn Salsa (10 minutes): Cut kernels off the cobs and combine in a bowl with cherry tomatoes, red onion, jalapeño, cilantro, lime juice, olive oil, salt, and pepper. Stir gently to combine.
  10. Rest and Serve (10 minutes): When chicken is done, carefully remove it from the grill and let it rest upright for 10 minutes to allow juices to redistribute. Serve alongside the grilled corn salsa.

Notes

Pat chicken dry to ensure crispy skin. Use a meat thermometer to check for doneness at 165°F (74°C). Rest chicken upright after cooking to keep juices inside. For crispier skin, finish over direct heat briefly. Can be roasted upright in oven at 375°F (190°C) for 1 hour 15 minutes if no grill is available. Use mild lager or pale ale beer for best flavor. For gluten-free, use gluten-free beer or sparkling water.

Nutrition

Keywords: beer can chicken, grilled chicken, herb butter, grilled corn salsa, BBQ, summer recipe, easy chicken recipe, backyard grilling

Find it online: https://freshforkful.com/perfect-beer-can-chicken-recipe-with-herb-butter-and-grilled-corn-salsa-easy-step-by-step-guide/