American · Main · Easy
Beer Can Chicken
A whole chicken roasted upright over a beer can, with crispy seasoned skin and incredibly juicy meat. Part dinner, part party trick.
The whole recipe in 60 seconds
Beer Can Chicken, in 5 ideas
- The beer steams the inside of the bird, keeping the breast meat juicy.
- Any beer works. Cheap lager is traditional and honestly ideal.
- Indirect heat is key. Direct flames will torch the skin before the inside cooks.
- The tripod stance with the two legs and the can keeps it stable.
- Be very careful removing the hot can. Use tongs and oven mitts.
What you need
Ingredients
- 1 whole chicken, 4 to 5 lbs
- 1 can (12 oz) beer
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
How to make it
Directions
- Remove the giblets. Pat the chicken dry inside and out.
- Drink or pour out half the beer. The can should be half full.
- Rub the chicken with olive oil. Mix the dry spices and coat the bird all over, including inside the cavity.
- Lower the chicken cavity over the beer can so it stands upright, using the legs as a tripod.
- Grill over indirect medium heat (350F) with the lid closed for 1 hour 15 minutes, until the thigh reads 165F.
- Carefully lift the chicken off the can with tongs. Rest 10 minutes before carving.
A vertical roaster stand does the same job as the beer can and is more stable. But the beer can is more fun at a cookout.