Once Pat uncovers the grill for the season, it’s time to bust out my favorite recipe: beer can chicken! I rub a whole chicken in the most delicious beer can chicken seasoning and grill it to tender, juicy perfection sitting atop a can of beer. I’m obsessed with this whole grilled chicken recipe for summer cookouts or game day. It turns out so moist and flavorful every time. You can even roast beer can chicken in the oven if the weather isn’t cooperating!
Cooking a Whole Chicken on a Can of Beer
I’ve put beer on chicken before, but cooking a whole chicken on a can of beer…that was new for me. But it turns out using a beer can is a great method for both holding the bird upright on the grill and making the meat super moist. The beer in the can basically steams and cooks the chicken from the inside out, which helps prevent overcooking and drying out the chicken.
Beer Can Chicken Seasoning
The real star of the show in my opinion is my beer can chicken seasoning rub. Made with a simple blend of paprika, salt, pepper, onion powder, thyme, garlic powder, and cayenne pepper, it’s wonderfully savory and smoky. That smokiness is further enhanced by the grill, creating a mouthwatering chicken I can’t get enough of.
I love this dry rub so much, I’ve been known to use it without the beer can. Just rub it on any cut of chicken, grill or roast as you normally would, and out comes perfectly savory chicken.
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Grill Temp and Time
To grill beer can chicken, set your grill to a medium-high heat, between 375-450°F. At this temperature, a whole chicken will need 1-1 1/2 hours to cook. Check every 15 minutes after the 1-hour mark to see if it’s done.
Always check the internal temperature to make sure chicken is fully cooked through. Check at the thickest part of the thigh/leg and breast. Take the chicken off the grill around 165°F, then let it rest for 5-10 minutes. White meat is best at 165°F, while dark meat is best at 170-180°F. But we want to err on the lower side to keep the breast from drying out.
Beer Can Chicken Recipe
Equipment
- Grill
Ingredients
- 1 (4-pound) whole chicken (*)
- 2 tablespoons olive oil
- 12 ounces beer (1 can, room temperature**)
Seasoning Rub:
- 2 tablespoons ground paprika
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon onion powder
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- ½-1 teaspoon cayenne pepper (to taste)
Instructions
- Preheat a grill to medium-high heat (375-450°F).
- In a small bowl, combine the paprika, salt, pepper, onion powder, thyme, garlic powder, and cayenne pepper.2 tablespoons ground paprika, 1 tablespoon kosher salt, 1 tablespoon ground black pepper, 1 tablespoon onion powder, 2 teaspoons dried thyme, 2 teaspoons garlic powder, ½-1 teaspoon cayenne pepper
- Pat the chicken dry with paper towels, then rub olive oil over the whole chicken and under the skin.1 (4-pound) whole chicken, 2 tablespoons olive oil
- Sprinkle the seasoning generously and rub it into and under the skin. Flip it over, and add more oil and seasoning to cover the entire bird.
- Pour out about half of the beer. The can shouldn't be completely full while cooking.12 ounces beer
- Lower the seasoned chicken over the top of the beer can.
- Place the chicken in the center of the hot grill and close the lid. Cook for 1 hour, undisturbed.
- At the 1-hour mark, begin checking the temperature every 15 minutes, until an instant-read thermometer reads 165°F.
- Carefully transfer the chicken and can to a baking tray, cover loosely with foil, and rest for 10 minutes.
- Carve chicken pieces and serve.
Notes
- Be sure to empty some of the beer from the can–it should only be half full when you place the chicken over it.
- To get the chicken to stand up, hold the chicken upright with the legs pointing down, place the opened beer can deep in the cavity, and use the chicken’s legs to support it like a tripod. It may take a little bit of adjustment to get the balance right!
- If using canned veggies/beans instead of beer, remove the label before cooking, and bring the chicken juice-soaked veggies or beans to a boil on the stovetop at the end to make a tasty side.
- Let the chicken rest after cooking for at least 10 minutes before carving. This will help to make it extra juicy and flavorful.
- The beer can chicken seasoning can be used as an all-around dry rub on any cut of chicken with any cooking method.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Beer Can Chicken in the Oven
While I personally love making this delicious chicken on the grill, you can also roast it in the oven. Preheat your oven to 350°F and place the seasoned beer can chicken in a large roasting pan. Bake the chicken until the juices run clear and the breasts register 165°F, about 65 minutes. I recommend adjusting the oven racks to the topmost and bottom-most positions (or removing the top rack entirely) to accommodate the bird.
How to Make Beer Can Chicken on the Grill Step by Step
Prep: Gather a whole chicken, a can of beer, and the ingredients for the seasoning rub . Make sure your beer is at room temperature, and preheat your grill to medium-high heat (375-450°F).
Make the Beer Can Chicken Seasoning: In a small bowl, combine 2 tablespoons of ground paprika, 1 tablespoon of kosher salt, 1 tablespoon of ground black pepper, 1 tablespoon of onion powder, 2 teaspoons of dried thyme, 2 teaspoons of garlic powder, and ½-1 teaspoon of cayenne pepper.
Season the Chicken: Pat a 4-pound whole chicken dry with paper towels, then rub 2 tablespoons of olive oil over the whole chicken and under the skin. Sprinkle the seasoning over the whole thing, on all sides.
Pour the Beer: Pour out half of a 12-ounce beer can into a cup, because we don’t want the can to be completely full.
Grill the Chicken: Next, lower the seasoned chicken over the top of the half-full beer can. Place the chicken in the center of a hot grill and close the lid. Cook the chicken for 1 hour, undisturbed, then check the temperature every 15 minutes until an instant-read thermometer reads 165°F.
Rest and Serve: Carefully transfer the chicken and can to a baking tray, cover loosely with foil, and rest for 10 minutes. Then carve the chicken into pieces and serve. Don’t forget about that extra beer!
How to Store and Reheat
Remove the meat from the bones and let it cool fully before storing or freezing. Store leftover beer can chicken pieces in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the oven at 350°F, covered with a splash of chicken broth and aluminum foil for 10-15 minutes, or until warmed through.
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