Last updated March 11, 2018
Beer can chicken is even better when rubbed with beer salt. This recipe uses imperial stout salt for a malt finish with a kiss of fresh herbs.
Beer can chicken is a fun recipe that’s been around for a while. It involves resting a chicken upright on an opened beer can. During the cook, the beer creates a steam inside the bird, making it extra juicy.
You can use any flavor beer – or even soda – but for this recipe, I’m going with a rich Guinness stout beer. Since it comes in bottles, I just emptied out a soda can and poured the Guinness into the can.
Then, I snipped off a medley of herbs from my garden and stuffed them through the bird into the can. The steam will release the natural oils from the herbs, flavoring the bird even more on the inside.
To flavor the outside, I used a fun beer salt that I was introduced to – The Walter Imperial Stout salt. They make a few different types of salts from Hefeweisen to IPA, but the stout was exactly what I needed to go with the Guinness.
To steady things out, I used a beer can chicken roaster rack.This allows you to easily move the chicken to and from the grill. You can also add additional herbs to the side.
Smoke the bird low for about 3 hours. Then, crank the heat to get that irresistible crispy skin.
Beer Can Chicken with Beer Salt
- 1 chicken roaster
- 1 bottle Guinness beer
- The Walter Imperial Stout salt
- Garlic powder
- Onion powder
- Smoked paprika
- Fresh herbs (rosemary, sage, oregano, parsley)
- Vegetable oil
- Empty a soda or beer can. Fill it with Guinness. Place the can in a beer can chicken roaster rack.
Rinse off the chicken. Pat it dry with paper towels. Sprinkle with the salt, garlic powder, onion powder and paprika. Place the chicken cavity over the can. Fill the can with stems of fresh herbs.
- Heat the smoker to 225 degrees with hickory and apple wood, chips or pellets.
- Grill for about 3 hours or until the thigh meat reaches 155 degrees.
- Increase the grill heat to 325 degrees. Brush the bird with vegetable oil. Continue cooking until the skin gets crispy and the meat registers at 170 degrees.
- Remove from the grill and enjoy right away.