Beer Can Chicken

This beer can chicken is a great way to get deliciously crisp, moist chicken that's full of flavor and easy to carve. It's perfect for a BBQ party on a hot summer day. The other half of the can of beer is for the cook to enjoy while preparing dinner!

Print Recipe

Prep Time 15

Cook Time 1 15

Total Time 1 30

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 4418 kcal

Equipment

1 Charcoal Grill Ensure it has a lid for indirect cooking.
1 Small Mixing Bowl For preparing the dry rub.
1 Beer Can Chicken Stand Recommended for stability over a simple plate.
1 Instant-Read Meat Thermometer Crucial for verifying doneness and food safety.
1 Kitchen Tongs or Heat-Resistant Gloves For safe handling of the hot chicken and can.

Ingredients

Main

⅓ cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
½ 12 fluid ounce can beer
1 3 pound whole chicken

Instructions

Preheat a charcoal grill for medium-high heat, about 375 degrees F (190 degrees C).
Mix brown sugar, chili powder, paprika, dry mustard, salt, and black pepper in a small bowl. Place half-full can of beer in the center of a plate. Dotdash Meredith Food Studios
Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of seasoning mix into the top cavity of chicken. Beer may foam up when seasonings fall inside the can. Rub remaining seasoning mix over entire surface of chicken. Dotdash Meredith Food Studios
Remove grill plate and push coals to sides of grill. Put grill plate back on and place chicken, standing on the can, over indirect heat. Close the lid and cook chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Remove chicken from the grill and let rest upright for 10 minutes before carefully removing the beer can, slicing, and serving; discard beer can. Dotdash Meredith Food Studios

Notes

For enhanced flavor, consider adding aromatics like a few cloves of garlic, a slice of onion, or a sprig of fresh rosemary into the beer can. When applying the rub, ensure to get some under the skin, especially on the thighs and breast, for deeper seasoning. Maintaining consistent indirect heat on the grill is paramount for even cooking and crispy skin; use a drip pan under the chicken to catch drippings and prevent flare-ups. The resting period after grilling is non-negotiable—it allows the juices to redistribute, ensuring a tender, moist final product. Always handle the hot beer can with extreme caution using proper tools.