Tiger Sauce Beer Can Chicken

Placing a whole chicken on a half-full can of beer ensures that it’s moist and tender on the inside, while grilling or baking it provides a deliciously crispy exterior. The best of both worlds, with lots of Tiger Sauce sweet heat!

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Print Recipe
Prep Time
20 minutes
Cook Time
85 minutes
Yield
4 to 6 servings

Ingredients

Yield: 4 to 6 servings
1 whole roasting chicken (3-1/2 to 4 pounds)
2 tablespoons unsalted butter (softened)
3 scallion (whites minced, greens thinly sliced, separated)
1 - 1/2 teaspoons Kosher salt
2 tablespoons vegetable oil
1/2 teaspoon freshly ground black pepper
3 teaspoons Creole seasoning
1 can beer (12 ounces)
ranch dressing (for serving)

Directions

Step 1

Prepare a gas or charcoal grill for indirect grilling. Rinse chicken and remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels.

Step 2

Mash butter and scallion whites in a small bowl with a fork. Carefully loosen skin at top of chicken breast and rub 1/2 teaspoon of the salt on the breast meat. Spread scallion butter evenly under skin of breast, without removing skin.

Step 3

Rub oil over outside of chicken. Sprinkle with remaining 1 teaspoon salt, the pepper and 2 teaspoons of Creole seasoning. Open a beer can and discard half of the beer, then add the remaining 1 teaspoon Creole seasoning into the beer can. Place the can on a small baking sheet and carefully slide chicken cavity over can. Pull the legs forward so they form a tripod with the can and chicken can stand on its own. (Or use a beer-can-chicken holder sold at most food and grill stores.) Tuck wing tips behind chicken.

Step 4

Stand chicken on the can in center of grill away from heat source. Cover grill and cook until legs move easily when twisted or lifted and an instant-read thermometer inserted in thickest part of thigh reads at least 165°F, about 1 hour to 1 hour 15 minutes.

Step 5

Brush chicken to coat completely with Tiger Sauce. Cover grill again and continue cooking until chicken skin crisps, about 5 to 8 minutes longer.

Step 6

With tongs and a flat metal spatula, carefully remove chicken and can from grill and place on a clean cutting board or serving platter. Let chicken stand 5 to 10 minutes. Twist can from chicken; discard can.

Step 7

Carve chicken, top with sliced scallion greens and serve with ranch dressing for dipping.

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