Best for: Big island flavor off a backyard grill.
Jamaican jerk beer can chicken marinates the bird in a real jerk paste — scallions, thyme, allspice, and Scotch bonnet heat — then roasts it upright over a can of lager with a knob of ginger dropped in. The paste blackens in spots the way jerk should, the steam keeps the meat tender under the spice, and a squeeze of lime at the table wakes the whole thing up.
Grill: Two zones, indirect medium heat; 350°F, lid closed. Equipment: Grill, 12 oz can of lager, can opener, blender or food processor, drip pan, tongs, instant-read thermometer.
Ingredients
15 minutes Marinate: 4 hours. Rest: 10 minutes. Total: 5 hours 50 minutes.
- 1 whole chicken (3 1/2 to 4 lb), giblets removed
- 1 can (12 oz) lager beer, at room temperature
- 1 thumb-size piece fresh ginger, sliced, for the can
- 4 scallions, roughly chopped
- 1 Scotch bonnet or habanero pepper, stemmed (seeded for less heat)
- 4 garlic cloves
- 2 tablespoons neutral oil, plus more for the bird
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh thyme leaves
- 2 teaspoons ground allspice
- 1 teaspoon fine table salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- Lime wedges, for serving
Directions
Blend the scallions, Scotch bonnet, garlic, oil, soy sauce, brown sugar, thyme, allspice, salt, black pepper, and cinnamon into a thick jerk paste. Pat the chicken dry and coat it all over and inside the cavity with the paste. Cover and marinate in the refrigerator for 4 hours or overnight.
Open the beer, pour off about half, drop in the ginger slices, and punch two extra holes in the can top.
Set up a two-zone grill at 350°F with a drip pan on the indirect side. Lower the chicken’s cavity over the can so it stands upright.
Roast indirect, lid closed, for about 1 hour 15 minutes, until the paste has darkened and crisped at the edges.
Cook until the thigh registers 165°F away from the bone.
Rest 10 minutes on the can, remove the hot can with tongs, carve, and serve with lime wedges.
Grilling tip: Wear gloves making the paste and wash the blender right away — Scotch bonnet oil lingers on hands and in plastic.
