Beer Can Chicken on the Grill

Introduction

Beer Can Chicken is one of those iconic barbecue recipes that combines great flavor with a bit of backyard fun. A whole chicken is seasoned, then perched upright on an open can of beer before being placed on the grill. As the chicken cooks, the beer steams inside the cavity, keeping the meat juicy and tender while the skin crisps up beautifully over the grill’s heat.

This recipe is perfect for summer cookouts, tailgates, or any time you want to impress guests with a meal that looks as incredible as it tastes. The smoky aroma, golden-brown skin, and tender, flavorful meat make this dish an instant crowd-pleaser.

Why I Love This Recipe

I love Beer Can Chicken because it’s equal parts delicious and entertaining. The method is clever—using the beer as both a flavoring agent and a natural steamer to lock in moisture. It’s also a fun conversation starter at gatherings since it looks so unique sitting upright on the grill.

The skin crisps beautifully over direct heat, while the meat inside stays juicy and infused with subtle flavors from the beer and spices. Plus, it’s a complete centerpiece dish—you don’t need much more than some grilled vegetables, corn on the cob, or a crisp salad to round out the meal.

Why It’s a Must-Try Dish

• Moist and juicy: Beer steam ensures the chicken never dries out.
• Crispy skin: Grill heat delivers that golden-brown crunch.
• Flavorful inside and out: The beer and spice rub infuse every bite.
• Show-stopping presentation: A fun, eye-catching dish for guests.
• Versatile: Works with different beers, spices, and flavor combinations.

This is not just a meal—it’s an experience that brings barbecue lovers together.

Recipe Overview

• Preparation Time: 15–20 minutes
• Cooking Time: 1 hour 15 minutes – 1 hour 30 minutes
• Total Time: 1 hour 30 minutes – 1 hour 50 minutes
• Servings: 4–6 servings
• Course: Main Course
• Cuisine: American Barbecue
• Calories: ~400–450 calories per serving

Ingredients

For the Chicken:

• 1 whole chicken (4–5 lbs), cleaned and patted dry
• 2–3 tbsp olive oil (or melted butter)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika (smoked, if possible)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried thyme or oregano
• ½ tsp cayenne pepper (optional, for heat)

For the Beer:

• 1 can (12 oz) beer (lager or pale ale work best)
• Optional additions to the beer can: 2–3 garlic cloves, sprigs of rosemary or thyme, or lemon slices

Step-by-Step Preparation Method

Step 1: Prepare the Grill

1. Preheat your grill for indirect cooking (medium-high heat, about 375–400°F / 190–200°C).
2. If using charcoal, push coals to one side; if using gas, light only one side of the burners.

Step 2: Season the Chicken

1. Pat the chicken dry with paper towels.
2. Rub the outside of the chicken with olive oil or melted butter.
3. Mix the salt, pepper, paprika, garlic powder, onion powder, thyme, and cayenne. Rub generously over the entire chicken, inside and out.

Step 3: Prepare the Beer Can

1. Open the can of beer and pour out (or drink!) about half, leaving it half full.
2. Add garlic cloves, herbs, or lemon slices into the can if desired for extra flavor.

Step 4: Mount the Chicken

1. Carefully slide the chicken cavity over the open beer can so the chicken stands upright.
2. Position legs so they form a tripod with the can to keep the chicken stable.

Step 5: Grill the Chicken

1. Place the upright chicken on the cooler side of the grill (indirect heat).
2. Cover the grill and cook for 1 hour 15 minutes – 1 hour 30 minutes, depending on the size of the bird.
3. The chicken is done when the thickest part of the thigh reaches 165°F (74°C) on a meat thermometer.

Step 6: Rest and Carve

1. Carefully remove the chicken from the grill and let rest for 10 minutes.
2. Gently remove and discard the beer can (caution: it will be hot).
3. Carve into breast, thigh, wing, and drumstick portions.

How to Serve

• Serve the carved chicken with grilled sides like corn, potatoes, or asparagus.
• Pair with coleslaw, potato salad, or baked beans for a classic BBQ meal.
• Add lemon wedges or extra herbs for garnish.

Recipe Tips

• Use kitchen tongs and heat-resistant gloves when handling the chicken and beer can.
• Always cook over indirect heat to prevent burning.
• If you don’t want to use beer, substitute with soda, cider, or even broth in a can.
• For smoky flavor, add wood chips to the grill.

Variations

• Spicy Beer Can Chicken: Add cayenne, chili powder, or chipotle powder to the rub.
• Citrus Herb Chicken: Use a citrusy beer (like lemon shandy) and add lemon zest to the rub.
• BBQ Style: Brush chicken with barbecue sauce during the last 15 minutes of cooking.
• Mediterranean: Use olive oil, oregano, garlic, and a light beer or white wine.

Freezing and Storage

• Refrigerator: Store leftover chicken in an airtight container for up to 4 days.
• Freezer: Remove meat from the bones, wrap tightly, and freeze for up to 2 months.
• Reheating: Warm gently in the oven at 350°F (175°C) or shred into soups, sandwiches, or casseroles.

Special Equipment Needed

• Grill (charcoal or gas)
• Meat thermometer
• Beer can chicken holder (optional but provides extra stability)
• Heat-resistant gloves and tongs

Conclusion

Beer Can Chicken on the Grill is more than a recipe—it’s a backyard tradition. Crispy skin, juicy meat, and smoky flavor make it an unforgettable main dish for any barbecue. The simple setup and fun presentation turn an ordinary chicken dinner into an event that family and friends will love.

If you want a recipe that’s easy, flavorful, and guaranteed to impress, this is one you’ll come back to again and again.

Print Recipe

Beer Can Chicken on the Grill

Author: Laura Bennett Cuisine: American Courses: Chicken

Difficulty: Beginner Prep Time 20 mins Cook Time 90 mins Total Time 1 hr 50 mins

Servings: 6 Calories: 400–450 calories per serving

Description

Beer Can Chicken is one of those iconic barbecue recipes that combines great flavor with a bit of backyard fun. A whole chicken is seasoned, then perched upright on an open can of beer before being placed on the grill.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken:

• 1 whole chicken (4–5 lbs)
• 2 tbsp 2–3 olive oil (or melted butter)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika (smoked, if possible)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried thyme or oregano
• ½ tsp cayenne pepper (optional, for heat)

For the Beer:

• 1 can (12 oz)
• 2 additions Optional to the beer can: 2–3 garlic cloves, sprigs of rosemary or thyme, or lemon slices

Instructions

1. Step 1: Prepare the Grill: Preheat your grill for indirect cooking (medium-high heat, about 375–400°F / 190–200°C). If using charcoal, push coals to one side; if using gas, light only one side of the burners.
2. Step 2: Season the Chicken: Pat the chicken dry with paper towels. Rub the outside of the chicken with olive oil or melted butter. Mix the salt, pepper, paprika, garlic powder, onion powder, thyme, and cayenne. Rub generously over the entire chicken, inside and out.
3. Step 3: Prepare the Beer Can: Open the can of beer and pour out (or drink!) about half, leaving it half full. Add garlic cloves, herbs, or lemon slices into the can if desired for extra flavor.
4. Step 4: Mount the Chicken: Carefully slide the chicken cavity over the open beer can so the chicken stands upright. Position legs so they form a tripod with the can to keep the chicken stable.
5. Step 5: Grill the Chicken: Place the upright chicken on the cooler side of the grill (indirect heat). Cover the grill and cook for 1 hour 15 minutes – 1 hour 30 minutes, depending on the size of the bird. The chicken is done when the thickest part of the thigh reaches 165°F (74°C) on a meat thermometer.
6. Step 6: Rest and Carve: Carefully remove the chicken from the grill and let rest for 10 minutes. Gently remove and discard the beer can (caution: it will be hot). Carve into breast, thigh, wing, and drumstick portions.

Keywords: Beer Can Chicken on the Grill