I’d like to introduce you to Beer Can Chicken’s non-alcoholic cousin, Root Beer Can Chicken!
Ohh yes. A whole chicken seasoned with a homemade spice rub is plunked on top of a can of root beer then grilled. Trust me when I say that it doesn’t get easier than this! Beer Can Grilled Chicken has been around for ages, but since I haven’t found a can of gluten-free beer I love, I decided to go with root beer for a change. You know how root beer is incredible when slow-cooked with pork? Same deal with chicken. Mouthwatering. And while the inside of this chicken is incredibly juicy, the skin gets audibly crispy while cooking low and slow on the grill. Think rotisserie-style chicken but crispier. Impress guests or simply your family this grilling season with this delicious and fun grilling recipe!
Start with the rub which is a combination of pantry-staple spices including salt, pepper, smoked paprika, cayenne pepper, thyme, garlic powder and onion powder.
Mix everything up then set aside. This rub is fantastic on grilled chicken but is perfect to sprinkle on everything from red meat to salmon and shrimp. I just love the smoked paprika in there.
Next, pop the top of a can of root beer. As I mentioned, I chose root beer because a can of good gluten-free beer is hard to find. If you don’t want to use root beer for whatever reason, any cola would taste great and of course you can’t go wrong with the classic can of beer.
Pour out 1/2 the can (drink it or save for later) then add 1 teaspoon of the rub into the top while holding the can over the sink as it will foam a bit.
Finally – the chicken. You’ll need a 3-4lb chicken with the neck and giblets removed if the chicken still contains them.
Pat the chicken very dry with paper towels then season the insides with a couple big pinches of the rub, and then season the outside with the remaining rub (you may not need it all.) Place the chicken over the root beer can then place it over indirect heat on a grill preheated to 325 degrees.
Tip: if your grill doesn’t have a grease trap, place a disposable pie tin (or a homemade one made from heavy-duty aluminum foil) under the chicken set atop the root beer can!
Now, what does indirect heat mean? It means not directly over an open flame. So, for my grill which has three burners, I light the two burners on either end then place the chicken in the center where there is no flame. Grill for 45 minutes with the lid down, or until the thickest part of the breast reaches 160-165 degrees. It could take you 45 minutes to an hour, or maybe a little more depending on how big your bird is, and how steady the temperature remains. That being said, it’s kind of fool proof. Check the temperature a few times (my grill has a thermometer on the outside) but just know that it’s ok if the temp ranges from 325 – 340’ish while grilling. You don’t want it much hotter than that otherwise the seasonings can burn.
After the chicken is grilled to crispy yet juicy perfection, remove it from the grill with the help of a couple pairs of tongs then let it rest for at least 20 minutes before carving. Serve with your favorite BBQ sauce, or straight up!
This rub is so, so good. The perfect mix of salty, smoky, and savory. And that skin? SO crispy!
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