Beer Can Chicken

Name: Beer Can Chicken
Prep time: 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 pcs whole chicken (about 4 lbs or 1.8 kg); 1 pcs beer (12 oz can, lager or pilsner recommended); 2 tbsp olive oil; 2 tbsp brown sugar (packed); 2 tbsp paprika; 1.5 tsp salt; 1 tsp black pepper (freshly ground); 1 tbsp garlic powder; 1 tbsp onion powder; 1 pinch cayenne pepper (optional, for a little heat)

RATING

4.6/5(98)

TASTE SCORE

9/10

An American BBQ classic! This method creates an unbelievably juicy chicken with crispy, golden-brown skin. The beer steams the bird from the inside out, ensuring it's tender and flavorful. Perfect for a summer cookout.

PREP

15m

COOK

SERVES

300 G

932 cal

SERVINGS

METHOD · 5 STEPS

Prepare the grill or oven. For a grill: Set up for indirect cooking by lighting one side and leaving the other side off. Aim for a temperature of 350°F (175°C). For an oven: Preheat to 350°F (175°C) and place a rack in a roasting pan.
Prepare the beer can and chicken rub. Open the can of beer and pour out (or drink!) about half of it. This prevents it from overflowing inside the chicken. In a small bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
Season the chicken. Remove any giblets from the chicken cavity and pat the entire chicken dry with paper towels. A dry skin helps it get crispy. Rub the chicken all over with olive oil. Generously season the entire chicken, inside and out, with the spice rub. Get some under the skin on the breasts and thighs.
Mount and cook the chicken. Carefully lower the chicken's cavity over the beer can so it sits upright, with the legs and can forming a stable tripod. Place the chicken on the cool side of the grill or in the prepared roasting pan in the oven. Close the grill lid or oven door and cook for about 1 hour and 15 minutes, or until the skin is golden and crispy.
Check for doneness and rest. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C). Carefully remove the chicken from the grill or oven. Be cautious as the can and drippings will be very hot. Let the chicken rest for 10-15 minutes before carefully removing the can (use tongs!) and carving. This allows the juices to redistribute.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Using a dedicated beer can chicken stand provides more stability and makes it easier to handle.
2
Don't use a full can of beer. It needs space for the beer to steam properly.
3
Indirect heat is crucial. Direct heat will burn the skin before the inside is cooked.
4
Resting the chicken is non-negotiable. Carving it too early will result in dry meat.
5
Experiment with different liquids in the can. You can add garlic cloves or herbs to the beer, or use soda or chicken broth instead.
6
To ensure extra crispy skin, you can leave the chicken uncovered in the refrigerator for a few hours after patting it dry to help dehydrate the skin.

RECIPE VARIATIONS