Beer can chicken is a popular way to cook a whole chicken on the grill. The technique involves placing an open can of beer in the chicken’s cavity and standing the bird up on the grill so that the beer steams and flavors the meat as it cooks. While beer is the most common cooking liquid used, there are other options that can impart great flavor too. Let’s look at the pros and cons of different liquids to determine the best one for beer can chicken.
Beer
Beer is the traditional and most popular cooking liquid for beer can chicken. The beer steams and bastes the chicken from the inside out as it cooks, keeping the meat juicy and infusing it with flavor. Here are the pros and cons of using beer:
Pros:
- Imparts a mild beer flavor that most people enjoy
- The carbonation helps the beer steam and permeate the meat
- Relatively inexpensive and easy to find
- Many people have beer on hand already
Cons:
- The alcohol can burn off before flavoring the meat if the beer is too light
- Some people don’t like or want the taste of beer on their chicken
- Stronger dark beers may overpower the chicken flavor
Overall, a medium bodied ale or lager is a solid choice for most backyard beer can chicken cooks. The mild malt and hop flavors pair well with chicken without being overpowering. Pilsners, amber ales, blonde ales, and Vienna lagers are good options. Avoid very light beers like macro lagers as they won’t impart much flavor.
Wine
Wine is an excellent alternative to beer for infusing moisture and flavor into beer can chicken. The lower carbonation means it won’t steam quite as vigorously, but the wine’s acidity helps tenderize and marinate the meat. Pros and cons of wine include:
Pros:
- Adds delicious flavor from the grapes and balances richness
- Acidity tenderizes the meat
- Many classic wine pairings like chicken and white wine
- Can use inexpensive cooking wine if needed
Cons:
- Some wines like bold Cabernets may overpower the chicken
- No carbonation to help steam and permeate like beer
- More expensive than beer usually
- Some people don’t like wine flavor with chicken
In general, crisp whites like Pinot Grigio, Sauvignon Blanc, and Vinho Verde work very well. Avoid oaky Chardonnays as the wood flavors overwhelm the delicacy of chicken. For reds, stick with light and fruity options like Beaujolais or Valpolicella rather than high tannin Cabernet Sauvignons.
Broths and Stocks
Chicken broth or stock are classic savory cooking liquids that work well for beer can chicken. Using a broth imparts deep chicken flavor and keeps the meat succulent. Here are the main pros and cons of broth and stock:
Pros:
- Intensifies savory chicken flavor
- Provides moisture to keep meat juicy
- Natural pairing of chicken with chicken broth
- Can use premade or homemade stock
Cons:
- No carbonation to aid steaming like beer
- Some premade broths are high in sodium
- Homemade stock requires time and effort to prepare
- Chicken-on-chicken can seem one note flavor wise
Chicken stock is ideal if you want to accentuate that chicken flavor. Opt for low sodium premade stock or your own homemade stock for the best control over seasonings. You can also use turkey, vegetable, or beef broths for variation.
Fruit Juices
Fruit juices like apple, orange, or pineapple can provide a sweet counterbalance to savory beer can chicken. The juice steams and bastes while contributing fruity flavors. Pros and cons include:
Pros:
- Pleasant fruity flavor
- Some carbonation aids steaming
- Acidity helps tenderize the meat
- Natural sweetness balances savory flavors
Cons:
- Very high sugar content
- Can burn and caramelize if juice concentrates
- May get mixed flavor reviews depending on tastes
- Some juices may overpower rather than complement chicken
Overall fruit juice can work nicely but takes some care. Go with no sugar added varieties and baste periodically to avoid burning. Tart juices like pomegranate that aren’t overly sweet are best for balance. You’ll also want to monitor doneness carefully since the sugars brown quickly.
Soft Drinks
Sugary sodas like cola, ginger ale, or root beers can provide flavor, caramelization, and steam when cooking beer can chicken. People either love it or hate it though. Here are the main considerations:
Pros:
- Plenty of carbonation for steaming the meat
- Adds sticky caramelized coating
- Interesting flavor combinations like cola chicken
- Fun alternative to standard beer can chicken
Cons:
- Very high sugar content risks burning
- Can overwhelm the chicken flavor
- Limited basting effect compared to broths
- May repulse purists who think it ruins the chicken
Bottom line is sodas are a polarizing choice best for adventurous cooks. Stick to moderately sweet options like ginger ale and monitor closely to avoid scorching. A sugary soda mop can complement without overpowering.
Brines
Rather than filling the can with liquid, another technique is to brine the chicken before cooking. A saltwater brine hydrates the meat and seasons it throughout. The benefits and downsides of brines include:
Pros:
- Seasons the chicken deeply and improves moisture
- Can incorporate various flavorings into brine
- Prevents drying out even without steam
- Simple to prepare brine solution
Cons:
- Requires planning ahead to brine 4-12 hours typically
- No internal steam for self-basting
- Can make chicken overly salty if overbrined
- Moisture alone doesn’t provide as much flavor
Brining is great for ensuring a juicy bird, but consider combining it with a flavorful mop sauce for best results. Aim for a 6-8% salt to water ratio and brine for around 4-8 hours.
Condiments
Ketchup, barbecue sauce, mustard, and other condiments can provide flavorful liquid for beer can chicken. They contain sugars, acids, and spices to impart taste. Here are the main pros and cons:
Pros:
- Familiar flavors from condiments like BBQ sauce
- Thick and sticky consistency adheres well to chicken
- Balance of sweet, spicy, tangy, and savory flavors
- Easy way to infuse new flavors
Cons:
- High sugar content risks burning and charring
- Can overwhelm natural chicken flavor
- Acids can chemically “cook” meat if overexposed
- Thick viscosity doesn’t permeate or penetrate as well
Overall condiments work best as basting sauces rather than fillers for the can. Go easy on sweet thick sauces like barbecue initially and spread some under the skin rather than just externally basting.
Combination Flavorings
You aren’t limited to just one liquid or flavoring agent in beer can chicken. Combining two complementary liquids or seasonings can provide more complexity. Some ideas include:
- Beer and broth – beer flavors and broth juiciness
- Wine and fruit juice – fruit notes balance acidity
- Brine and soda mop – deeply seasoned with a glaze
- Herbs and spices – infuse global flavors like lemon-rosemary
Get creative mixing and matching liquids, seasonings, and sauces to put your personal stamp on beer can chicken. The key is balancing flavor intensities and cooking temperatures to avoid burning or overpowering.
Conclusion
While the classic beer is a solid choice, cooks have many liquid options for flavoring beer can chicken from stocks to sodas. For the best results focus on:
- Moderate carbonation to steam and baste
- Mild to medium flavors that complement chicken
- Avoiding excessive sugars that risk burning
- Acidity to help tenderize the meat
- Balancing seasonings instead of a single flavor
With some trial and error, you can discover the perfect liquid to make your beer can chicken extra moist and flavorful.