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Home Beer Can Chicken met knapperige BBQ-aardappeltjes

BBQ Chicken Summer Indirect grilling Beer Can Chicken Baby potatoes Garden party

A whole chicken on the BBQ may seem like a challenge, but with the beer can method it’s surprisingly simple. You place the chicken upright on a holder filled with beer, set it to indirect heat on the BBQ and let the heat do the work. The steam from the beer keeps the meat tender and juicy from the inside, while the outside becomes beautifully golden-brown and crispy. That’s the principle, and it works every time.

For this preparation you need a good BBQ that you can set to indirect heat, such as a kamado or kettle grill. The baby potatoes go in a cast-iron pan or heatproof dish on the BBQ, so you can put a complete meal on the table straight away. No more dry chicken, but a true culinary experience to share.

x_ckl_recipe_markerBeer Can Chicken with Crispy BBQ Baby Potatoes Beer can chicken is the technique for anyone who wants to get the most out of a whole chicken on the BBQ. Combine it with seasoned baby potatoes and you have a meal that gets everyone to the table. How to make Beer Can Chicken with Crispy BBQ Baby Potatoes? Main course American / BBQ 4 servings 20 min 10 min 2 hours

Remove the chicken from the fridge at least 30 minutes before cooking so it comes to room temperature. Pat the chicken dry all over with paper towels.
Rub the chicken generously with olive oil and then coat it all over with your poultry rub. Make sure to get some rub under the breast skin as well for maximum flavor.
Open the can of beer and pour out about a third. Fill the chicken holder with the beer. Optionally add a clove of garlic, a sprig of rosemary or a slice of lemon to the beer for extra aroma.
Place the chicken upright on the holder so it stands firmly. The legs together with the holder form a stable tripod.
Set your BBQ to indirect heat between 160 and 180 degrees Celsius. Use charcoal or briquettes and make sure there is no direct flame under the chicken.
Halve the baby potatoes and toss them in a bowl with olive oil, minced garlic, rosemary, thyme, salt and pepper. Spread them in a cast-iron pan or heatproof dish.
Place the chicken on the holder in the centre of the BBQ (indirect zone) and position the cast-iron pan with the potatoes next to it. Close the lid.
Cook the chicken for 75 to 90 minutes. Stir the potatoes once halfway through so they cook evenly and develop a crispy crust.
Check doneness with a meat thermometer. The breast is done at 72 degrees Celsius and the thigh at 85 degrees Celsius. Only remove the chicken from the BBQ once both readings have been reached.
Let the chicken rest for 10 minutes before carving. This keeps the juices locked in the meat. Serve with the crispy potatoes and enjoy.

BBQ Chicken Summer Indirect grilling Beer Can Chicken Baby potatoes Garden party 1 whole chicken (about 1.5 kg) 3 to 4 tablespoons poultry rub (your favorite blend) 2 tablespoons olive oil (for the chicken) 1 can of beer (330 ml, lager or pale ale) 1 clove of garlic (for the holder, optional) 1 sprig rosemary (for the holder, optional) 500 g baby potatoes 3 tablespoons olive oil (for the potatoes) 2 cloves garlic, minced 1 teaspoon dried rosemary 1 teaspoon dried thyme Salt and black pepper to taste BBQ with lid (kamado or kettle grill) Chicken holder Probe thermometer Cast-iron pan or heatproof dish Mixing bowl Paper towels Tongs Cutting board Knife BBQ bbq Cookinglife Grill BBQ Chicken Holder - Ceramic - Beer Can Chicken Grill Fanatics Kippenhouder Blackwell Cast Iron Frying Pan Set / Skillets ø 16, 20 & 25 cm - without non-stick coating Blackwell Koekenpannenset Forged Meat Knife Intense 20.5 cm Forged ["Vleesmes"] Roman Candles: stuffed sausages with mozzarella and Serrano ham foodies-roman-candles-gevulde-worst-met-mozzarella-en-serrano-ham Drunken Chocolate Banana met Licor 43 foodies-drunken-chocolate-banana-met-licor-43 Sticky spareribs van de BBQ foodies-sticky-spareribs-van-de-bbq Poffertjes on the BBQ foodies-poffertjes-op-de-bbq

Recipe

Beer Can Chicken with Crispy BBQ Baby Potatoes

Beer can chicken is the technique for anyone who wants to get the most out of a whole chicken on the BBQ. Combine it with seasoned baby potatoes and you have a meal that gets everyone to the table.

Course	Main course
Kitchen	American / BBQ
Servings	4 servings

Preparation time

Preparation time	20 min
Stiffen up min.	10 min
Total	2 hours

Equipment

BBQ with lid (kamado or kettle grill)
Chicken holder
Probe thermometer
Cast-iron pan or heatproof dish
Mixing bowl
Paper towels
Tongs
Cutting board
Knife

Ingredients

1 whole chicken (about 1.5 kg)
3 to 4 tablespoons poultry rub (your favorite blend)
2 tablespoons olive oil (for the chicken)
1 can of beer (330 ml, lager or pale ale)
1 clove of garlic (for the holder, optional)
1 sprig rosemary (for the holder, optional)
500 g baby potatoes
3 tablespoons olive oil (for the potatoes)
2 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and black pepper to taste

How to make Beer Can Chicken with Crispy BBQ Baby Potatoes?

Remove the chicken from the fridge at least 30 minutes before cooking so it comes to room temperature. Pat the chicken dry all over with paper towels.
Rub the chicken generously with olive oil and then coat it all over with your poultry rub. Make sure to get some rub under the breast skin as well for maximum flavor.
Open the can of beer and pour out about a third. Fill the chicken holder with the beer. Optionally add a clove of garlic, a sprig of rosemary or a slice of lemon to the beer for extra aroma.
Place the chicken upright on the holder so it stands firmly. The legs together with the holder form a stable tripod.
Set your BBQ to indirect heat between 160 and 180 degrees Celsius. Use charcoal or briquettes and make sure there is no direct flame under the chicken.
Halve the baby potatoes and toss them in a bowl with olive oil, minced garlic, rosemary, thyme, salt and pepper. Spread them in a cast-iron pan or heatproof dish.
Place the chicken on the holder in the centre of the BBQ (indirect zone) and position the cast-iron pan with the potatoes next to it. Close the lid.
Cook the chicken for 75 to 90 minutes. Stir the potatoes once halfway through so they cook evenly and develop a crispy crust.
Check doneness with a meat thermometer. The breast is done at 72 degrees Celsius and the thigh at 85 degrees Celsius. Only remove the chicken from the BBQ once both readings have been reached.
Let the chicken rest for 10 minutes before carving. This keeps the juices locked in the meat. Serve with the crispy potatoes and enjoy.

Cooking mode Prevents your screen from going to sleep

The secret to a perfect beer can chicken lies in the combination of indirect heat, the right temperature and plenty of patience. Use a meat thermometer so you know exactly when the chicken is done. Taking it off too early costs you juiciness; leaving it on too long dries out the breast. With the right tools you’ll always have it under control.

Feel free to vary the liquid in your chicken holder. A mix of apple juice and apple brandy adds a pleasant sweetness, while an herb broth with bay leaves and peppercorns brings out the savory side. Serve the chicken at the table on a sturdy cutting board for a moment everyone will remember.

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