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Memphis Beer Can Chicken

This Memphis Beer Can Chicken will knock your socks off with Memphis flavor! Juicy and flavorful chicken that is first brined and oven baked for a fall off the bones delicious experience.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 4 hours 40 minutes
Course dinner
Cuisine American

Ingredients
  

  • 2 cups water + more later
  • 1 cup Nature’s Flavors Organic Lemon Flavor Syrup
  • 1 tbsp sea salt or kosher salt NOT regular table salt or it will be overly salty
  • 1 1/2 tbsp Charlie Vergos Rendezvous Famous Seasoning
  • 1/2 tsp minced garlic
  • 1 12oz can light beer (or you can substitute with white wine, ginger ale, chicken broth or white grape juice)
  • 5-6 lb. whole chicken giblets removed (you can discard or cook and eat the giblets, it also makes a good gravy!)
  • 4 cups ice
  • You will also need one extra 12oz can light beer at room temperature and a beer can chicken holder for roasting chicken is recommended.
  • 2 tbsp olive oil I used Olivo Amigo Extra Virgin
  • 2 tbsp Nature’s Flavors Organic Lemon Flavor Syrup
  • 2 tbsp light brown sugar
  • 2 tbsp sea salt
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tbsp
  • Charlie Vergos Rendezvous Famous Seasoning
  • 1 tsp garlic powder
  • 1 tsp ground sage

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • First, make the base for brine: Add all brine ingredients, except beer, chicken, and ice (using only the 2 cups water) to a medium sauce pot and heat to boiling, stirring occasionally.
  • Remove from heat and transfer mixture into a large stock pot, then add ice and stir until dissolved. Add cold water until a little over half full and give it a quick stir.
  • Gently add chicken into the brine mixture, then add more water or beer just until chicken is covered. Cover and place into refrigerator for at least 3-4 hours.
  • Prepare a roasting pan by covering bottom with heavy-duty aluminum foil and place beer can chicken holder in center. Open the can of beer and pour out about 1/4 of beer in center of pan, then place can in holder.
  • Preheat oven to 385℉ / 196℃ and remove any extra racks, leaving only the very bottom position one to cook on.
  • In a small bowl, stir together the olive oil and lemon syrup.
  • In a separate small bowl, whisk together seasoning dry rub until well blended.
  • Remove chicken from brine mixture and pat dry with paper towels. Brush or rub olive oil/lemon mixture all over chicken, then rub on dry seasoning all over, even under breast skin. If desired, use a knife to cut a small slit on each side of skin to tuck wings into. (This will help prevent wing tips from overcooking.)
  • Place chicken on lower oven rack and roast for 80-105 minutes or until chicken reaches an internal temperature of 165 or higher, when checked in the thickest part of the breast. If desired, place a loose piece of aluminum foil over chicken to prevent further browning/charring. Personally, I love a crispy, charred skin!
  • When removed, let rest for at least 15 minutes before slicing or serving.
  • Feel free to serve with fresh lemon slices to squeeze on for a little added bright citrus flavor. I paired this with green beans and sweet potato casserole for a nice balance.
Keyword beer, can, chicken, memphis, style, Tennessee, dry rub, how to make, recipe, beer can chicken, bbq, charlie, vergos, rendezvous, ribs, bbq seasoning, dry rub
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