Spice-Rubbed Beer-Can Chicken with Potatoes and Sweet Peppers
Updated Jan. 31, 2023
- Total Time
- 1 hour and 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 13½- to 4-pound chicken
- Kosher salt
- ground black pepper
- 1cup mayonnaise
- 1½tablespoons madras curry powder or your favorite spice mix
- Hot sauce, to taste
- 1can beer
- 1pound fingerling potatoes, halved lengthwise
- 2large red, orange or yellow bell peppers, quartered and deseeded
- Olive oil
- Lime wedges, for serving
- Chopped basil, for serving
Nutritional analysis per serving (4 servings)
1276 calories; 99 grams fat; 21 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 37 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 58 grams protein; 1850 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare grill for indirect heat: if using gas, heat one side to medium high for 10 minutes, leaving other side off. If using charcoal, mound and light coals on one side.
- Step 2
Season chicken generously inside and out with salt and pepper. Mix mayonnaise with spices and hot sauce to taste. Slather all but 2 tablespoons of mayonnaise mixture over chicken, including cavity.
- Step 3
Open beer and drink or pour out half. Lower chicken over can so that can is inside chicken cavity. Chicken should be upright. Place chicken on unlit side and cover grill. Cook for 30 minutes. Meanwhile, toss potatoes with remaining mayonnaise and a pinch of salt. Toss peppers with olive oil, salt and pepper.
- Step 4
When chicken has cooked for 30 minutes, set potatoes on grill, also on unlit side. If using charcoal, add more coals. Let both cook for 30 minutes more. When done, potatoes should be soft and golden; chicken skin should be brown (around 75 minutes, depending on your grill). If necessary, move both to lighted side to brown further.
- Step 5
When chicken is done, very carefully remove can (hold chicken with tongs and use an oven mitt to pull out can). Let chicken rest for 5 minutes. Meanwhile, grill peppers for about 2 to 3 minutes each side.
- Step 6
Carve chicken and garnish with lime wedges and basil before serving with potatoes and peppers.
Private Notes
Comments
I don't think that steam from beer could tranfer gluten into the chicken.
Contrary to one person's review, I have heard that indeed the meat of chicken can be tainted for those with celiac (hence no thanksgiving turkey if stuffed with glutenous breadcrumbs).
Followed others advice here & while I had a puny little stand for my beer can chicken, it actually worked quite well. Put it in an old broiler pan to catch the juices & took Cham-o-te-Lars advice to put the finglering potatoes in the chicken "jus". Did not slather with the mayonnaise mixture - just salted & peppered & spice rubbed the heck out of it & it turned out deliciously moist. At 5000' altitude, I keep the grill at 400-450 - but still use a thermometer to make sure it's done.Delicious!
I have made this recipe several times with a variety of spice mixtures, but now always with this brilliant (NOT low fat) modification*. Place the chicken/beer can (we use a beer can holder/stabilizing stand), *on a rimmed baking sheet* on the cool side of the grill (we use gas). The spicy fat rendered from the chicken collects in the pan and the fingerling potatoes on the pan to cook in it, stirred once or twice while cooking (our garden supplies lotsof small crescent ‘taters each year). Yum!