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Beer Can Chicken

Beer can chicken transforms a simple whole chicken into a juicy, flavorful masterpiece with crispy skin and tender meat that falls right off the bone. This method uses a half-full beer can inserted into the chicken cavity to steam it from the inside while the grill or oven roasts it to golden perfection.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 whole chicken 4 to 5 pounds
  • 1 can beer 12 ounces, any variety
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper optional, for heat

Equipment

  • 12-ounce beer can
  • Can opener or church key
  • Grill or oven safe roasting pan
  • Meat thermometer
  • Small mixing bowl
  • Paper towels
  • Tongs or large spatula
  • Aluminum foil

Method
 

  1. Remove the chicken from its packaging and pat it completely dry with paper towels inside and out. Remove any giblets from the cavity and trim excess fat around the opening.
  2. Combine the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, thyme, and cayenne pepper in a small bowl. Mix the spices together until evenly distributed with no clumps of sugar.
  3. Rub the olive oil all over the chicken, coating the entire surface including inside the cavity. Sprinkle the spice mixture generously over the entire chicken, using your hands to rub it into every crevice. Season inside the cavity as well.
  4. Open the beer can and drink or pour out about half of the contents, leaving roughly 6 ounces in the can. Use a can opener to punch a few additional holes in the top of the can to allow steam to escape.
  5. Hold the chicken upright with the cavity opening facing down and lower it onto the beer can. The can should be inserted about halfway into the cavity with the chicken sitting upright. Spread the legs out slightly to form a tripod that keeps the chicken stable.
  6. For grilling, preheat your grill to medium heat around 350-375°F using indirect heat. For oven roasting, preheat to 375°F and place the chicken in a roasting pan to catch drippings.
  7. Place the upright chicken on the grill grates or in the roasting pan and close the lid. Cook for 60-75 minutes without opening the lid frequently. The chicken is done when the internal temperature reaches 165°F in the thickest part of the thigh.
  8. Carefully remove the chicken from the grill or oven using tongs or a large spatula. Tent the chicken loosely with aluminum foil and let it rest for 10-15 minutes before carving. Carefully remove the beer can before carving and discard the contents.

Notes

Always use a meat thermometer rather than relying on cooking time alone. Bring the chicken to room temperature for 30 minutes before cooking for more even results. Apply the rub at least an hour before cooking, or even overnight in the fridge, to let the flavors penetrate deeper. The beer can be substituted with soda, apple juice, or chicken broth.