Cooked on the grill, this classic beer can chicken recipe is the best way to cook a whole chicken in the warmer months. Seasoned with a dry rub and cooked over a beer can, the meat is wonderfully juicy, tender and so full of flavor.
Pat the chicken dry with paper towels, then rub the olive oil over the whole chicken and under the skin. Sprinkle the seasoning over the whole thing.
1 whole chicken, 2 tablespoons olive oil
Pour out half of the beer, then lower the chicken over the top of the half-full beer can. Place the chicken in the center of the hot grill and close the lid. Cook the chicken for 1 hour, undisturbed, then check the temperature every 15 minutes after until an instant-read thermometer reads 165°F.
12 ounces beer
Carefully transfer the chicken and can to a baking tray, cover loosely with foil, and rest for 10 minutes before carving and serving.
Storage: Store beer can chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Be sure to empty some of the beer from the can, it should be half full when you place on the chicken.
I love this mix of herbs and spices, but you can use other seasoning mixes if you like.
Let the chicken rest after cooking for at least 10 minutes. This will help to make it extra juicy and flavorful.