Looks Delic
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Beer can chicken is probably the simplest way to cook a whole chicken. It’s nearly guaranteed to turn out juicy and flavorful with little effort. Simply season your chicken, stand it on top of a beer can on a 400°F grill and let it cook until done. That’s seriously the whole thing.
Now that you know how simple it is and you’re thinking “I’ve got to try this” let’s talk about the beer a little. Like most recipes that call for alcohol, the beer in this beer can chicken recipe will not get you (or your kiddos) drunk. The beer never actually even gets added to the chicken. The steam from the beer evaporating will moisten and flavor the chicken from the inside but that’s the beer’s only role in this recipe. So no need to worry about the alchool, you are safe.
So if the beer provides the moisture where does the flavor in beer can chicken come from? It’s all about the seasoning. I like to use a homemade BBQ spice rub for the outside of my chicken but you could use anything you like. Your local market should have lots of premixed options that taste great. One that I recommend is Stubb’s BBQ Rub.
Chicken, beer and a good spice rub is all you need for this beer can chicken recipe so I guess now we’re ready to get into the details and start grilling.
About the Ingredients
Whole chicken – a 4 pound whole chicken. Be sure to check that the cavity is empty before you start cooking.
Beer – because the beer isn’t actually being added to the chicken, the type of beer you use isn’t that important. The flavor from the steam will be indiscernible after the chicken is cooked. More importantly than the type of beer is the size of the can. Use a standard 12 oz can. A larger can or slimmer can could be challenging to balance the chicken on.
Seasonings – in this recipe I use a combination of brown sugar, paprika, garlic powder, onion powder, ground mustard, salt and pepper. Alternatively you could use a store bought rub or your own favorite combination of spices too.
How to Make Beer Can Chicken on the Grill
Begin by prepping your chicken. Check the interior cavity for any loose parts or packaging and be sure it’s completely empty. Then pat the skin of the chicken dry with a paper towel. This will help your spice rub stick to the skin.
Open a can of beer and pour out about 2 ounces. This doesn’t need to be exact; it’s really just so the beer doesn’t spill.
Carefully stand your chicken on top of the beer can by placing the cavity of the bird around the can. The chicken legs should just barely reach your work surface and kind of act as little kick stands to balance on.
After your chicken is prepped mix up your spice rub. Combine the rub ingredients in a small bowl. Using your hands, pat and gently press the spice rub all over the skin of the chicken. Be sure to cover any little nooks and get as much of the seasoning to stick onto the skin as possible.
Take a small piece of aluminum foil and wrap each of the wing tips. Then tuck the tips, with the foil, under to hold everything in place. This will keep the wings from burning.
Carefully transfer the chicken and beer can to a hot barbecue preheated to about 400°F. Place the chicken over indirect heat. A flame directly beneath the chicken has the potential to burn the sugar in the spice rub, causing the skin to over blacken.
Put the grill lid down and cook the chicken for about 1 hour and 10 minutes. Check on your chicken every 15 minutes just to be sure nothing is burning. If parts of the skin are darkening to much you can cover the chicken a piece of aluminum foil.
After 1 hour and 10 minutes your chicken should be completely cooked. You can test it by inserting an instant read thermometer into the breast. It should read 165°F. Carefully move the chicken and the beer can to a cutting board. Holding the can still, slide the chicken off the beer can taking care not to spill the hot beer. Discard the beer and let your chicken rest for 10 minutes before slicing and serving with homemade BBQ sauce.
Recipe Substitutions & Variations
Beer isn’t for everyone. That’s OK! You can still get deliciously moist chicken on the grill without it. Instead of beer use your favorite soda (or pop!) or can of fruit juice. The flavor change will be subtle so no worries that it will drastically change things. Soda and juice are a little sweeter than beer so maybe opt for a spice rub with less sugar. Also keep in mind that you want a can that is the standard 12 oz size and shape. Anything smaller, larger, or slimmer might make it more difficult to balance your chicken on.
Make Ahead Instructions
Beer can chicken is a great make ahead dinner for busy weeknights. You can make the chicken completely ahead of time and carve it up just as if you were going to serve it. Then place it in a single layer on a plate or plater, cover the dish and refrigerate. Placing the chicken in a single layer will help prevent that beautifully crispy skin from getting soggy.
When you’re ready to serve your chicken simply warm it in a 350°F oven, uncovered, for 15 minutes or until it’s hot. Don’t leave it in the oven any longer than necessary because it will dry out pretty quickly which undoes all of the work you did with the beer can.
FAQ’s and Recipe Tips
Because the beer isn’t actually being added to the chicken, the type of beer you use isn’t that important. The flavor from the steam will be indiscernible after the chicken is cooked. More importantly than the type of beer is the size of the can. Use a standard 12 oz can. A larger can or slimmer can could be challenging to balance the chicken on.
Yes – The flavor change will be subtle so no worries that it will drastically change things. Soda and juice are a little sweeter than beer so maybe opt for a spice rub with less sugar.
Let the chicken and beer cool down for 5-10 minutes before trying to remove the can. Then with heat proof gloves on, hold the base of the can with one hand and the neck of the chicken with the other. Slide the chicken straight up until it comes off the can.
The Recipe for Beer Can Chicken on the Grill
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought. Serve your beer can chicken with Cheddar Smashed Potatoes and Cucumber Salad. Enjoy!
Beer Can Chicken on the Grill
Equipment
- 1 barbecue
Ingredients
- 4 Lb whole chicken
- 12 Oz can of beer
Homemade BBQ Spice Rub
- 1/4 cup brown sugar
- 1 tbsp paprika
- 1 tbsp smoked paprika
- 1 1/2 tsp black pepper
- 1 1/2 tsp kosher salt
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Preheat barbecue to 400°F.
- Prepare chicken by patting exterior skin dry with paper towel. Spray skin with cooking oil. Using your hands pat bbq spice rub all over skin. Cover entire exterior of chicken. Wrap the wing tips in a small piece of foil.4 Lb whole chicken, 1/4 cup brown sugar, 1 tbsp paprika, 1 tbsp smoked paprika, 1 1/2 tsp black pepper, 1 1/2 tsp kosher salt, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1/2 tsp mustard powder
- Open a can of beer and pour out about 2 oz. Stand beer can in the center of a baking sheet. Place cavity of chicken over the top of the beer and balance the chicken on the can.12 Oz can of beer
- Transfer the chicken and beer can to the grill and place in a spot of indirect heat (this will prevent the sugar in the spice rub from burning.) Close the lid and cook for 1 hour and 10 minutes, or until a thermometer inserted into the thickest part of the breast reads 165°F.
- Carefully remove the chicken from the grill to a cutting board. Discard the beer and can. Let the chicken rest for 10 minutes then using a sharp knife carve into breasts, thighs, legs and wings, and serve.
Notes
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I never waste beer for beer can chicken. Pour all the beer ? into my favorite drinking glass and replace it with 3/4 can of water. The liquid in the can is purely for moisture. I’ve tried every beer imaginable and never changes the flavor. Water does the trick.
Hey Gregory! You’re so right and I don’t blame you for not wasting the beer. The right size aluminum can is the key to success and the flavor (or lack thereof) the liquid is secondary. Soda, seltzer… use what you like!
Here in West Texas, we call it Beer Butt Chicken! But you’re right, it is absolutely delicious! No dry chicken when you use this method to cook it.
Ha! I love that. I think I’m going to have to adopt that name going forward
I use to love doing chicken this way but my bbq i have now isn’t high enough but definetly want to try it again.
If you have an oven you can put it in there! I put it on indirect heat on the grill and the oven will produce a similar heat. Just check it occasionally for spots that might be burning and cover it with foil if needed. You won’t get the smoky flavor of the grill but you’ll get darn good chicken!
This is a favourite in our household. We love using Bud Light Lime. It gives the chicken such great flavour.
Oooo I’ll have to try that!
I’ve heard of this and it sounds delicious. I want to try it this weekend.
It’s so easy! Once you do it you’ll be wondering why you didn’t try it sooner.