Hey there fellow grill enthusiasts! Today I’m super excited to share one of my absolute favorite summer grilling techniques – the infamous beer can chicken! If you’ve never tried this method before, you’re in for a real treat. There’s something kinda magical about propping a whole chicken on top of a beer can and letting it work its magic on the grill. But the #1 question I always get is how long to cook beer can chicken? Don’t worry – I’ve got you covered with all the details!
What Is Beer Can Chicken Anyway?
Before we dive into cooking times, let’s quickly talk about what makes beer can chicken so special. This cooking method involves placing a chicken on top of a half-full can of beer (or other liquid) and grilling it upright. The beer creates steam inside the chicken, keeping it incredibly moist while the outside gets that perfect crispy skin we all love. Plus, it just looks impressive when you’re hosting a BBQ!
The Short Answer: How Long to Cook Beer Can Chicken
For those of you who just want the quick answer (I see you!):
A 3,5-4 pound beer can chicken typically takes 1 hour and 15 minutes to 1 hour and 45 minutes to cook on a grill maintained at 350°F (175°C),
But honestly, the most reliable method isn’t actually about time – it’s about temperature! Your chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Factors That Affect Cooking Time
Okay, so I gave you the basic timing, but several things can change how long your chicken needs to cook:
- Chicken Size: A 3-pound bird cooks faster than a 5-pound one (duh, right?)
- Grill Temperature: Keeping steady heat is crucial – 350°F (175°C) is the sweet spot
- Grill Type: Gas grills give more consistent temps than charcoal (but charcoal gives amazing flavor!)
- Weather Conditions: Cooking on a windy or cold day? Your grill will lose heat faster
- Lid Opening: Every time you peek, you lose heat (I know it’s tempting!)
- Altitude: Higher elevations can actually change cooking times
Step-by-Step Guide to Perfect Beer Can Chicken
Let me walk you through the entire process so you’ll get perfect results every time
What You’ll Need:
- 1 whole chicken (about 3-4 pounds)
- 1 can of beer (or other liquid)
- Dry rub or seasoning of your choice
- Beer can chicken stand (optional but helpful)
- Meat thermometer (seriously, don’t skip this!)
The Perfect Seasoning Mix
You can buy pre-made rubs, but I like to make my own! Here’s a delicious option based on the AllRecipes version:
- ⅓ cup brown sugar
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 2 teaspoons dry mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Mix all these together in a bowl and you’re ready to rock!
Preparation Steps:
-
Preheat your grill to 350-375°F (175-190°C). If you have an upper rack, remove it – your chicken won’t fit with it in place.
-
Prepare the beer can by drinking (or pouring out) about ¼ to ½ of the beer. This creates space for steam to form.
-
Prepare the chicken by removing giblets, rinsing it, and patting it dry with paper towels.
-
Season that bird! Rub your seasoning mix all over the outside of the chicken. Don’t forget to sprinkle some inside the cavity too!
-
Mount the chicken on the beer can, inserting the can into the cavity. If you’re using a beer can chicken stand, place the can in the stand first, then position the chicken on top.
Grilling Process:
-
Position correctly: Set up your grill for indirect heat. For gas grills, turn off center burners. For charcoal, push coals to the sides.
-
Place chicken on grill: Carefully transfer your chicken-on-a-can to the grill. The legs and can form a tripod to keep it upright.
-
Close the lid: This keeps heat circulating around the entire chicken.
-
Monitor temperature: Check your grill temperature occasionally to ensure it stays around 350°F.
-
Be patient: Resist the urge to constantly open the lid and check!
-
Optional basting: When the chicken is nearly done, you can brush it with BBQ sauce for extra flavor.
-
Check for doneness: After about 1 hour and 15 minutes, check the internal temperature by inserting a thermometer into the thickest part of the thigh (but not touching bone). You’re looking for 165°F (74°C).
-
Rest before carving: Once done, let the chicken rest for 10-15 minutes before removing it from the can and carving.
Pro Tips for Beer Can Chicken Success
I’ve made this recipe like a zillion times, and I’ve learned a few tricks along the way:
-
Stability matters: Nothing’s worse than your chicken tipping over! Use a beer can stand or place halved onions or potatoes around the can to prevent tipping.
-
Add aromatics: Toss some fresh herbs like thyme or oregano into the beer can for more flavor infusion.
-
Basting options: BBQ sauce is classic, but you can experiment with different glazes!
-
Transport safely: Place the chicken stand on a baking sheet to move it to and from the grill – way more stable and sanitary.
-
Alternative liquids: Not a beer fan? No problem! You can use chicken broth, apple cider, cola (like Coca-Cola or Dr. Pepper), or even Mountain Dew for a citrus twist.
-
Avoid aluminum concerns: If worried about heating aluminum cans, use a commercial beer can chicken stand instead.
Common Problems (And How to Fix Them!)
Problem: Chicken falls over during cooking
Solution: Use a proper beer can chicken stand or surround the base with vegetables for stability.
Problem: Outside burns before inside is done
Solution: Make sure you’re using indirect heat! Direct flames will char the outside too quickly.
Problem: Chicken isn’t getting crispy
Solution: Pat the skin completely dry before seasoning and make sure your grill is hot enough.
Problem: Takes forever to cook
Solution: Check if your grill temperature is dropping. Wind, cold weather, or frequent lid opening can cause this.
Serving Suggestions
Once your beer can chicken is perfectly cooked, it’s time to enjoy! Here are some ideas:
- Slice it up and serve with extra BBQ sauce on the side
- Make mini sandwiches with the tender meat
- Pair with potato salad or pasta salad for a complete meal
- Use leftovers for chicken salad the next day (if there are any!)
FAQ About Beer Can Chicken
Can I make beer can chicken in the oven?
Yes! Use the same temperature (350°F) and a roasting pan to catch drippings. Cooking times are similar.
Do I need to brine the chicken first?
Not necessary, but brining can make the meat even juicier. If you have time, go for it!
Can I use a bigger chicken?
Yes, but you’ll need to adjust cooking time accordingly. A 5-6 pound chicken might take up to 2 hours.
What if I don’t have a meat thermometer?
While a thermometer is best, you can check doneness by piercing the thigh – if juices run clear (not pink), it’s likely done. But seriously, thermometers are cheap and worth it!
Can I add wood chips for smoking?
Absolutely! Soaked wood chips like hickory or applewood add amazing flavor.
How long can I keep leftovers?
Store leftover chicken in the refrigerator for 3-4 days. It makes great sandwiches!
The Bottom Line on Beer Can Chicken Cooking Time
Beer can chicken might seem a little intimidating at first, but I promise it’s one of the easiest and most impressive grilling techniques you can master. Your friends and family will be amazed at how juicy and flavorful your chicken turns out!
So fire up that grill, grab a cold one (for yourself and for the chicken!), and get cooking. Trust me, once you try beer can chicken, it might become your new favorite way to prepare a whole bird.
Happy grilling!
Select The Smoke Wood
Use 3 chunks of apple smoke wood. Each chunk should be small, for example 3″ x 2″ x 2″ or similar. Cherry, oak, or other mild fruit wood can be used if apple is not available.
There is no need to soak the wood or remove the bark before use.
Fire-up the cooker using the Minion Method. Fill the charcoal chamber 1/2 full with unlit Kingsford Charcoal Briquets. Light 20-40 briquettes using a Weber chimney starter and spread them over the unlit charcoal.
Put the water pan in the cooker and fill it with cold tap water to help with temperature control.
Assemble the cooker, add the smoke wood chunks, and put the chickens back-to-back on the top cooking grate.
Set the 3 bottom vents to 100% open. Open the top vent fully and leave it that way throughout the entire cook.
When the cooker reaches about 225°F, set the 3 bottom vents to 25% open so the cooker settles in at 225-250°F measured at the lid. Adjust the 3 bottom vents as necessary to maintain this temperature range throughout the cooking session.
Cook for 2 hours, then baste the chickens with apple juice using a spray bottle. To make sure the chickens are cooking evenly, rotate them by carefully turning the grate 180°.
Cook for another hour, then baste again with apple juice.
Cook for another 30 minutes to 1 hour, then check the internal meat temperature using an instant-read thermometer. The chicken is done when the breast meat registers 160-165°F and the thigh registers 170-175°F.
There should be no need to add water to the pan during the cooking session.
Here’s how the cooker temperatures and vent settings went during my cook:
| Time | Lid Temp | Vent 1 % | Vent 2 % | Vent 3 % |
| 1:00 pm | – | 100 | 100 | 100 |
| 1:15 pm | 220 | 25 | 25 | 25 |
| 1:30 pm | 215 | 25 | 25 | 25 |
| 1:45 pm | 220 | 25 | 25 | 25 |
| 2:00 pm | 229 | 25 | 25 | 25 |
| 2:15 pm | 236 | 15 | 15 | 15 |
| 2:30 pm | 235 | 15 | 15 | 15 |
| 3:00 pm (r)(b) | 235 | 15 | 15 | 15 |
| 3:30 pm | 230 | 15 | 15 | 15 |
| 4:00 pm (b) | 235 | 15 | 15 | 15 |
| 4:30 pm | 242 | 10 | 10 | 10 |
| 5:00 pm | 232 | 10 | 10 | 10 |
(r) rotated meat (b) basted with premium apple juice
Note that the vent percentages represent the way I set the vents at the time indicated.
Using heat-resistant gloves, remove the chickens carefully from the cooker and let cool for 5 minutes before serving.
Since the beer in the can will be very hot, make sure to support the can as you lift the chicken off the grate. You can do this with your gloved hand, or you can grasp the can with tongs to support the chicken from below while using your other gloved hand to steady the chicken.
To remove the can, hold the chicken at a slight angle in the palm of one gloved hand, grasp the can with your other gloved hand, twist the can back and forth to loosen it, and pull it out carefully. Do this over the sink or a rimmed baking sheet pan to catch any spills.
Prepare The Beer Cans And Apply The Rub
Wash 2 12-ounce beer cans with soapy water and rinse well. Open the cans and drink half the beer in each. Use a church key-style can opener to make two additional holes in the lid.
Now prepare a batch of the rub.
Wild Willy’s Number One-derful Rub
- 6 Tablespoons paprika
- 2 Tablespoons ground black pepper
- 2 Tablespoons salt
- 2 Tablespoons sugar
- 1 Tablespoon chili powder
- 1 Tablespoon granulated garlic powder
- 1 Tablespoon onion powder
- 1 teaspoon cayenne
Combine all ingredients and mix thoroughly.
Sprinkle the rub liberally inside the body cavity and the neck cavity, then all over the outside of the chicken. If you want, sprinkle some rub under the skin over the breasts and work it around with your fingers.
Place the chicken over the beer can, making sure it’s firmly seated inside the cavity as far as possible. Position the legs forward to form a tripod, keeping the chicken balanced.
Let the chickens sit at room temperature as you fire-up your Weber Bullet.