275 to 350°F.
Grill – roast the chicken After 60 minutes, remove the lid every 10 to 15 minutes to check for doneness using an instant-read meat thermometer. An average four-pound chicken will take about 90 minutes to grill – roast .
Turn the heat up to medium, then use tongs to place the chicken breasts on the grill . Cover the grill and let the chicken cook for 5-7 minutes, then use tongs to flip the breasts over. Grill for 5-7 minutes longer. For best results, pull out your thermometer.
Use soda, stock, or wine instead of beer for beer can chicken . When you’re attempting to customize a recipe for beer can chicken , don’t get too hung up on the beer .
Yes, gluten-free beer can chicken . Or as Mr. GFE says, more correctly, it’s gluten-free beer -in-a- can chicken because the gluten-free beer didn’t actually come in a can .
Playing it Safe. There are some always-safe options when choosing your beer . Relatively lighter ales (pale ale , amber, or light brown ale ) will complement nearly all beer -recipes and so are a great default choice. That said, it’s also safe to stay away from IPAs (India Pale Ales) in your cooking .
Here are some of the best lagers you can taste now: Bierstadt Lagerhaus, Slow Pour Pils. Wayfinder Beer , Hell. Firestone Walker Brewing , Pivo Pils. Chuckanut Brewing , Vienna Lager . Moonlight Brewing , Death & Taxes. Prost Brewing , Altfränkisches Dunkel Bier. Victory Brewing , Prima Pils. Oxbow Brewing , Luppolo Italian-style Pils.
You can use any local wheat beer or Hefewizen style beer. I find this style of beer works very well in this marinade. One of the best things about using a beer in a marinade is that it pretty much guarantees that you will end up with a food that pairs well with the beer that you used.
around 350 degrees F.
When chicken is finished cooking in the oven or on the grill , it should get some additional time to rest before serving. Resting also allows the juice to reabsorb into the meat, helping to ensure the meat remains moist.
All it takes is 30 minutes in a simple brine solution of 1/4 cup kosher salt dissolved in 4 cups water. This is all the time you need for the chicken breasts to absorb enough moisture so they can better hold up to the heat of the grill without drying out .
Meat and poultry can be placed together on the grill for cooking. It’s important to use a food thermometer to be sure all of the food has reached a high enough temperature to destroy foodborne bacteria. All poultry should reach a safe minimum internal temperature of 165 °F (73.9 °C) as measured with a food thermometer.
Cook chicken breasts on medium-high heat (425 degrees Fahrenheit) for 5-7 minutes per side (until your internal temperature hits 157-160 degrees) Turn chicken frequently to cook evenly on both sides and pay attention to “hot spots” on the grill…you may see some pieces of chicken start to blacken.
Marinade for a 30 minutes (or up to 4 hours) before cooking chicken . Preheat grill to medium high heat. Place chicken on the grill for 7-8 minutes. Flip over and cook an additional 7-8 minutes or until no pink remains and chicken reaches 165°F.