Introduction
Beer Can Chicken is one of those recipes that never fails to impress, both in presentation and taste. I’ve been perfecting this technique for years, and I’m excited to share my tried-and-true method for creating the juiciest, most flavorful roast chicken you’ll ever taste. The beer steam infuses the meat from the inside while the skin crisps up beautifully on the outside, creating that perfect contrast we all love in a well-cooked bird.
Ingredients
- 1 whole chicken (4-5 pounds), giblets removed
- 1 can (12 oz) of beer (any variety, but lagers work best)
- 2 tablespoons olive oil
- 3 tablespoons of your favorite dry rub (or make your own with):
– 1 tablespoon paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 teaspoon black pepper
– 1 tablespoon kosher salt - 1 tablespoon kosher salt (if not included in your rub)
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking and pat it dry with paper towels.
- Preheat your grill for indirect cooking at 375°F (190°C).
- Rub the chicken all over with olive oil, then season generously with your dry rub, including under the skin where possible.
- Open your beer can and drink (or pour out) about 1/4 of the contents.
- Place the chicken cavity over the beer can, using the legs to create a tripod for stability.
- Place the chicken (standing on the can) on the indirect heat side of your grill.
- Close the lid and cook for approximately 1 hour and 15 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Let rest for 10 minutes before carefully removing the can and carving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6 people
Recipe Notes
- Make sure your grill has enough clearance for the upright chicken before starting.
- Don’t have a grill? This recipe works great in the oven too! Use the same temperature and cooking time.
- For extra stability, you can purchase a specific beer can chicken holder, though it’s not necessary.
- Non-alcoholic beer works just fine, or you can use a can of chicken broth instead.
- Always use tongs and heat-resistant gloves when handling the hot chicken and can.
- For extra flavor, add fresh herbs like rosemary or thyme to your beer can.
- The key to crispy skin is making sure the chicken is completely dry before adding oil and seasonings.
Beer Can Chicken
Beer Can Chicken is one of those recipes that never fails to impress, both in presentation and taste. I've been perfecting this technique for years, and I'm excited to share my tried-and-true method for creating the juiciest, most flavorful roast chicken you'll ever taste. The beer steam infuses the meat from the inside while the skin crisps up beautifully on the outside, creating that perfect contrast we all love in a well-cooked bird.
Ingredients
- 1 whole chicken 4-5 pounds, giblets removed
- 1 can 12 oz of beer (any variety, but lagers work best)
- 2 tablespoons olive oil
- 3 tablespoons of your favorite dry rub or make your own with: - 1 tablespoon paprika - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon black pepper - 1 tablespoon kosher salt
- 1 tablespoon kosher salt if not included in your rub
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking and pat it dry with paper towels.
- Preheat your grill for indirect cooking at 375°F (190°C).
- Rub the chicken all over with olive oil, then season generously with your dry rub, including under the skin where possible.
- Open your beer can and drink (or pour out) about 1/4 of the contents.
- Place the chicken cavity over the beer can, using the legs to create a tripod for stability.
- Place the chicken (standing on the can) on the indirect heat side of your grill.
- Close the lid and cook for approximately 1 hour and 15 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Let rest for 10 minutes before carefully removing the can and carving.
