Beer can chicken is a fun and flavorful grilling technique that produces incredibly moist, tender chicken with crispy, golden skin. This unique cooking method involves placing a half-full can of beer inside the chicken’s cavity, which creates steam from the inside while the bird grills upright, resulting in meat that stays juicy throughout the cooking process. The beer not only adds moisture but also infuses subtle flavor into the meat, while the upright position allows fat to drip away and the skin to crisp evenly on all sides. Beyond the delicious results, beer can chicken makes an impressive presentation that’s sure to be a conversation starter at your next barbecue. This technique transforms an ordinary whole chicken into something special, combining the smoky flavors of the grill with the convenience of an all-in-one meal that feeds a crowd.
Serves: 4-6 people
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Rest Time: 10 minutes
What You’ll Need
For the chicken:
- 1 whole chicken (3-4 pounds)
- 1 can of beer (12 oz, any light beer works well)
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
Preparing Your Grill
Set up your grill for indirect cooking by heating one side to medium-high heat while leaving the other side unlit or on low heat. If using a gas grill, light only half the burners. For charcoal grills, push all the coals to one side. You want a cooking temperature around 350-375 degrees Fahrenheit.
This indirect heat method allows the chicken to cook through slowly and evenly without burning the skin, which is crucial for this cooking technique.
Creating the Spice Rub
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, thyme, salt, black pepper, chili powder, and cayenne if using. Mix everything together until well combined. This sweet and savory rub will create a beautiful crust on the chicken while adding layers of flavor.
Preparing the Chicken
Remove the chicken from its packaging and pat it completely dry with paper towels. Dry skin is essential for achieving that crispy exterior you want. Remove any excess fat from the cavity and neck area.
Rub the olive oil all over the chicken, making sure to coat the skin evenly. Then apply the spice rub generously, working it into all the nooks and crannies. Don’t forget to season inside the cavity as well.
Setting Up the Beer Can
Open the beer can and take a few sips or pour out about half the beer – you want the can to be roughly half full. This prevents overflow when the beer heats up and creates steam. Carefully slide the beer can into the chicken’s cavity until the chicken sits upright on the can like it’s sitting on a stool.
The chicken should balance easily on the can with its legs spread slightly for stability. The can acts as both a cooking vessel and a stand that keeps the chicken upright during grilling.
Grilling the Chicken
Carefully place the upright chicken on the cooler side of the grill, away from direct heat. The chicken should sit steadily on its beer can base. Close the grill lid and maintain a temperature of 350-375 degrees.
Cook for about 1 hour to 1 hour 15 minutes, depending on the size of your chicken. The chicken is done when the internal temperature reaches 165 degrees in the thickest part of the thigh, and the juices run clear when pierced.
Monitoring and Adjusting
Check the chicken every 20-30 minutes to ensure even cooking. If one side is browning faster than the other, carefully rotate the chicken using long-handled tongs and heat-proof gloves. The skin should gradually turn golden brown and become crispy.
If the chicken is browning too quickly, move it to an even cooler part of the grill or reduce the heat slightly. The goal is slow, even cooking that allows the meat to stay tender while the skin crisps up.
Safe Removal and Resting
Removing the chicken requires care since the beer can will be extremely hot. Use thick oven mitts and long-handled tongs to carefully lift the chicken, keeping it upright. Have a cutting board ready where you can set down the chicken, still on its beer can.
Let the chicken rest for 10 minutes before attempting to remove the can. The beer inside will be boiling hot, so be extremely careful. Twist and lift the chicken off the can slowly, allowing any remaining beer to drain into a sink.
Carving and Serving
Once the beer can is removed, carve the chicken as you would any roasted bird. Start by removing the legs and thighs, then slice the breast meat. The meat should be incredibly moist and flavorful, with a beautiful golden, crispy skin.
Serve immediately while the skin is still crispy. This chicken pairs wonderfully with grilled vegetables, corn on the cob, coleslaw, or potato salad for a complete barbecue feast.
Safety and Success Tips
Always use oven mitts when handling the beer can setup, as both the can and the grill will be extremely hot. Make sure your grill grates are clean and well-oiled to prevent sticking. If you don’t drink alcohol, you can substitute the beer with chicken broth or even soda, though beer provides the best flavor and steam production for this particular recipe.
