Smoky BBQ Beer Can Chicken with Crispy Potato Skins

Allergens

Gluten, Soy

Ingredients

• 1 whole chicken (3
• 4 lbs)
• 1 can (12 oz) of beer (any flavor, preferably light)
• 1 cup barbecue sauce
• 6 medium russet potatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. Preheat the grill to medium heat (around 350°F).
2. Clean and season the chicken with salt, pepper, garlic powder, and onion powder.
3. Open the beer can and pour half of it into a cup, set aside. Place the remaining half inside the cavity of the chicken, ensuring the chicken is standing upright.
4. Transfer the chicken onto the grill using the beer can as support. Grill for 1 hour and 20 minutes, basting with barbecue sauce every 15 minutes.
5. While the chicken is cooking, scrub and pierce each potato with a fork, then brush with olive oil. Season to taste.
6. Place potatoes on the grill, directly above the flame, for 1 hour or until cooked through and crispy.
7. Remove both the chicken and potatoes from the grill, let rest for 5 minutes before carving and serving.

Chef’s Insight

The secret to this dish is letting the chicken slowly cook over indirect heat, allowing it to absorb all the smoky flavors of the BBQ sauce.

Notes

Feel free to add your favorite vegetables or side dishes to complete the meal.