Texas Beer Can Chicken on Arteflame Grill

Introduction

Nothing says summer grilling in Texas like Beer Can Chicken on the Arteflame Grill. Cooking the whole bird upright over a beer can lets the juicy flavors penetrate the chicken from the inside out while the skin sears and crisps perfectly on the outside. The Arteflame’s unique high-heat center grill grate and spacious flat top griddle make it ideal for this crowd-pleasing dish. No oven, no pots, no pans—just fire, flames, and flavor locked into every bite.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp butter, softened
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 can of beer (half full)
• Fresh rosemary and thyme (optional, for aromatic flavor)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the oiled napkins.
4. Light the napkins and let the fire build for about 20 minutes until the grill is ready.

Step 2: Prep the Chicken

1. Remove any giblets from inside the chicken.
2. Pat the chicken dry with paper towels.
3. Rub the outside of the chicken all over with the softened butter.
4. Combine paprika, garlic powder, onion powder, salt, and pepper, then rub generously over the entire chicken.
5. If using fresh rosemary or thyme, insert the herbs into the open beer can for added flavor.

Step 3: Set Up the Beer Can Chicken

1. Open the beer and pour out (or drink) half of it.
2. Place the beer can upright on the flat top griddle closer to the outer edge where the heat is moderate.
3. Slide the chicken cavity over the beer can, balancing so the bird sits upright.

Step 4: Cook the Chicken

1. Once seared evenly, move the chicken to a more moderate heat zone on the griddle
2. Cook the chicken over indirect heat with the lid-free design of the Arteflame, rotating occasionally for even browning.
3. Cook until the internal temperature reaches 165°F in the thickest part of the thigh, removing it from the grill at 150°F as it will carry over-cook by 15°F.
4. Total cook time should be about 45-60 minutes depending on bird size.

Step 5: Rest and Serve

1. Carefully remove the beer can from the chicken using tongs (it will be hot!).
2. Let the chicken rest for 10-15 minutes before carving.
3. Serve hot with your favorite grilled sides from the flat top.

Tips

• For even searing, rotate the chicken occasionally as it cooks.
• Use a wireless meat thermometer so you don't lose heat constantly checking it.
• Place veggies on the griddle while the chicken cooks—corn, peppers, and sliced potatoes are perfect on the flat top.
• A rub with brown sugar adds a sweet caramelized crust.
• Butter over oil—not only does it taste better, but it helps crisp up the skin.

Variations

1. Spicy Texas Kick: Add 1 tsp cayenne pepper and 1 tsp chili powder to the rub for more heat.
2. Lemon Herb Chicken: Replace the beer with a can of lemon soda and add lemon zest and chopped parsley to the rub.
3. Cajun Style: Use Cajun seasoning instead of paprika and garlic for a bold Southern twist.
4. Smoky Mesquite: Add mesquite wood chunks to the firewood for a deeper Texas smoke flavor.
5. Garlic Butter Bomb: Mix minced garlic and herbs into the butter before spreading over the chicken for rich flavor.

Conclusion

Grilling Texas Beer Can Chicken on the Arteflame turns a simple bird into a smoky, juicy, flavor-packed triumph. With crispy skin, tender meat, and the added fun of cooking with fire, you’ve got a showstopper dish your friends will rave about. Plus, thanks to the flat griddle and open flame system, you can prepare all your fixin’s at the same time in the best outdoor kitchen around—your Arteflame!

Best Pairings

• Grilled corn on the cob with lime butter
• Flat-top seared potatoes with rosemary
• Texas-style baked beans prepared in a skillet on the griddle
• Charred jalapeño cornbread
• Cold Texas craft beer or sweet iced tea