Beer Can Chicken

Beer Can Chicken
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 15 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    4 People
  • VIEWS
    726

Infuse your chicken with flavor from the inside out! This Beer Can Chicken recipe delivers a juicy, smoky, and utterly irresistible centerpiece for any barbecue. The combination of spices and the beer's subtle notes create a truly memorable dish.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    24 g
  • Cholesterol
    145 mg
  • Fiber
    3 g
  • Protein
    48 g
  • Saturated Fat
    7 g
  • Sodium
    479 mg
  • Sugar
    18 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your outdoor grill to medium-high heat, aiming for about 375 degrees F (190 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View In a small bowl, whisk together the brown sugar, chili powder, paprika, dry mustard, salt, and black pepper until well combined. Set aside. (2 minutes)

Image Step 03
03 Step

Recipe View Open your can of beer and drink or discard half. Place the half-full can of beer on a sturdy plate or grilling stand. (1 minute)

Image Step 04
04 Step

Recipe View Remove the giblets and neck from the chicken cavity, if present. Rinse the chicken thoroughly under cold running water, then pat it completely dry with paper towels. This helps the skin crisp up beautifully. (5 minutes)

Image Step 05
05 Step

Recipe View Carefully lower the chicken onto the beer can, centering it so the can is inside the cavity and the chicken is standing upright. The legs should act as a 'tripod' for stability. (3 minutes)

Image Step 06
06 Step

Recipe View Sprinkle about 1 teaspoon of the seasoning mixture into the top cavity of the chicken. Be prepared for the beer to foam up a bit! (1 minute)

Image Step 07
07 Step

Recipe View Generously rub the remaining seasoning mixture all over the outside of the chicken, ensuring an even coating. (5 minutes)

Image Step 08
08 Step

Recipe View Carefully transfer the chicken, still standing on the beer can, to the preheated grill. Position it away from direct heat if possible, for more even cooking. (2 minutes)

Image Step 09
09 Step

Recipe View Close the grill lid and cook for approximately 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should register 165 degrees F (74 degrees C). (75 minutes)

Image Step 10
10 Step

Recipe View Carefully remove the chicken from the grill using heat-resistant gloves or tongs. Discard the beer can (it will be very hot!). (2 minutes)

Image Step 11
11 Step

Recipe View Tent the chicken loosely with a double layer of aluminum foil and let it rest in a warm place for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (10 minutes)

For extra flavor, add a few sprigs of fresh rosemary or thyme to the beer can.
If you don't have a grill, you can roast this chicken in the oven at 375 degrees F (190 degrees C). Place the beer can chicken in a roasting pan and bake until cooked through.
Experiment with different beer styles to find your favorite flavor combination. A dark stout will impart a richer, more robust flavor, while a lighter lager will be more subtle.

Irma Stokes

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 242 Ratings)
Total Reviews: (3)
  • Lonny Emard

    This recipe is fantastic! The chicken was incredibly moist and flavorful. I'll definitely be making this again.

  • Callie Torp

    I was a little intimidated at first, but this recipe was surprisingly easy to follow. The results were amazing!

  • Katarina Casper

    The spice rub is perfect! I used a Mexican lager, and it was a hit at our barbecue.

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