Missouri Beer-Can Chicken on the Arteflame Grill

Introduction

Experience the juiciest, most flavorful beer-can chicken cooked over an open flame on the Arteflame grill. This method locks in the juices, giving the chicken an incredible smoky flavor while ensuring the skin is perfectly crispy. By using the Arteflame’s center grill grate at 1,000F to sear and finishing on the flat cooktop, this beer-can chicken will turn out tender and delicious every time.

Ingredients

• 1 whole chicken (4-5 lbs)
• 1 can of beer (preferably a light lager)
• 2 tbsp butter, melted
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tbsp Dijon mustard

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Get the Arteflame Grill Ready for Grilling

1. Pour some vegetable oil on three paper napkins and place them in the Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to burn for about 20 minutes until the grill is ready.

Step 2: Prepare the Chicken

1. Pat the chicken dry with paper towels.
2. Rub the chicken with melted butter, ensuring it gets an even coat.
3. Mix salt, pepper, paprika, garlic powder, onion powder, and thyme.
4. Rub the seasoning blend evenly over the entire chicken.
5. Open the beer can and take a few sips (or about half the can).
6. Add Dijon mustard to the beer can for extra flavor.

Step 3: Sear the Chicken

1. Place the chicken directly over the center grill grate at 1,000F for about 2-3 minutes per side to create a flavorful crust.
2. Make sure to sear all sides to lock in the juices.

Step 4: Cook on the Arteflame Flat Cooktop

1. Move the chicken to a medium-heat section of the flat cooktop.
2. Sit the chicken upright over the beer can, balancing it securely.
3. Let it cook indirectly for about 60 minutes, rotating every 15-20 minutes for even cooking.
4. Use a meat thermometer to check the internal temperature. It should read 165F in the thickest part.

Step 5: Rest and Serve

1. Remove the chicken from the grill when the internal temperature is 150F (it will continue cooking to 165F).
2. Let the chicken rest for 10 minutes.
3. Carefully remove the beer can and carve the chicken.
4. Serve hot and enjoy!

Tips

• Use a sturdy beer can chicken holder for extra stability.
• For added flavor, mix fresh herbs and garlic into the melted butter.
• If possible, baste the chicken with extra butter halfway through cooking.
• Use a flavored beer like a citrus-infused lager for a twist.
• Always let meat rest after cooking to retain juices.

Variations

1. Spicy Cajun Beer-Can Chicken: Add 1 teaspoon of cayenne pepper and replace Dijon mustard with hot sauce.
2. BBQ Glazed Beer-Can Chicken: Brush the chicken with your favorite BBQ sauce during the last 15 minutes of cooking.
3. Herb Butter Beer-Can Chicken: Mix chopped fresh rosemary, thyme, and parsley into the melted butter for a fresh, aromatic twist.
4. Garlic Parmesan Beer-Can Chicken: After cooking, brush the chicken with a blend of melted butter, minced garlic, and grated Parmesan cheese.
5. Maple Bourbon Beer-Can Chicken: Add a splash of bourbon and a tablespoon of maple syrup to the beer can for a rich, smoky-sweet flavor.

Best Pairings

• Side Dishes: Grilled corn on the cob, roasted potatoes, or a fresh coleslaw.
• Drinks: A light lager, smoked bourbon, or homemade lemonade.
• Other Grilled Foods: Grilled asparagus and buttered garlic bread prepared on the Arteflame flat top griddle.

Conclusion

This Missouri Beer-Can Chicken on the Arteflame grill is a show-stopper. The combination of high-heat searing, indirect cooking, and beer-infused moisture ensures a succulent, flavorful bird. Experiment with the variations and find your favorite way to enjoy beer-can chicken.