Ever wondered how to get chicken that’s fall-off-the-bone tender on the inside with crispy, flavorful skin on the outside? Let me introduce you to beer can chicken – a cooking method that might look ridiculous but delivers amazing results every time! I’ve been making this crowd-pleaser for years, and I’m excited to share my tips and tricks with you.
What Is Beer Can Chicken?
Beer can chicken (sometimes hilariously called “beer butt chicken”) involves cooking a whole chicken upright with an open beer can inserted into the cavity. While the chicken roasts, the beer creates steam that keeps the meat incredibly moist while the exterior gets beautifully crisp. It’s a brilliant cooking technique that works on both the grill and in the oven.
What You’ll Need
Here’s everything you need to make amazing beer can chicken:
- 1 whole chicken (4-5 pounds)
- 1 can of beer (room temperature, half-full)
- 2-3 tablespoons oil (olive oil or canola)
- Seasoning blend of your choice (details below)
- Kitchen twine (optional but helpful)
- Meat thermometer
- Beer can chicken holder (optional but adds stability)
Step-by-Step Instructions for Perfect Beer Can Chicken
Preparation
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Prepare your grill or oven For grilling preheat to medium-high heat (around 350°F). If using charcoal, arrange the coals on one side for indirect cooking. For oven cooking preheat to 350°F.
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Prep the chicken: Remove giblets and neck from the cavity. Rinse the chicken (if desired) and then PAT IT DRY THOROUGHLY with paper towels. This step is super important for getting crispy skin!
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Season generously Mix your seasoning blend with oil to create a paste. Rub this all over the chicken, including under the skin and inside the cavity
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Prep the beer can Open the beer and drink (or pour out) half of it You can add additional herbs or garlic to the beer if desired
The Cooking Process
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Mount the chicken: Carefully lower the chicken onto the half-full beer can so that the chicken sits upright with the can in its cavity. If you’re using a beer can holder, place the can in the holder first.
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Position for cooking:
- For grilling: Place the chicken on the cooler side of the grill (indirect heat)
- For oven: Place the chicken in a roasting pan that’s large enough to catch drippings
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Cook to perfection:
- Grill method: Close the lid and cook for about 1 hour and 15 minutes for a 5-pound chicken
- Oven method: Roast for about 1 hour and 15-30 minutes (or about 15 minutes per pound)
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Check for doneness: Insert a meat thermometer into the thickest part of the thigh (without touching bone). The chicken is done when it reaches 165°F.
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Let it rest: Carefully remove the chicken from the grill or oven (using grilling gloves or heavy-duty oven mitts) and let it rest for 10 minutes before removing the beer can.
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Carve and serve: Gently remove the beer can, carve the chicken, and enjoy!
My Favorite Seasoning Blend
While you can use any rub you like, here’s a killer seasoning blend that never disappoints:
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- Freshly cracked black pepper to finish
Mix all these ingredients together and rub ALL of it onto your chicken. Trust me, don’t hold back!
Tips for Beer Can Chicken Success
I’ve made this recipe countless times, and here are some tips I’ve learned along the way:
For Extra Crispy Skin
After your chicken reaches the proper temperature, crank up the heat to high for the final 10 minutes of cooking. This extra blast of heat creates that amazing crispy, crackly skin we all love!
Stability Matters
A beer can chicken can be a bit wobbly. For better stability:
- Tie the legs together with kitchen twine
- Use a beer can chicken holder (they’re pretty inexpensive)
- Choose a flat surface on your grill or in your roasting pan
Don’t Peek!
Keep that grill or oven closed! Every time you open it, you lose heat and extend the cooking time. Let it cook undisturbed for at least 40 minutes before checking.
No Beer? No Problem!
You don’t actually need beer for this recipe. The technique works with:
- Soda (cola, lemon-lime, or ginger ale)
- White wine
- Chicken broth
- Plain water
- A can of baked beans (the chicken juices will flavor the beans for an awesome side dish!)
Common Problems and Solutions
Chicken Falls Over
This is usually because the legs aren’t providing enough support. Try tying the legs together with kitchen twine or investing in a beer can chicken holder.
Skin Isn’t Crispy
Two possible issues:
- You didn’t dry the chicken well enough before seasoning
- Your cooking temperature is too low
Chicken Is Taking Forever to Cook
Your grill or oven temperature might be lower than you think. Use an oven thermometer to verify the actual cooking temperature.
Can’t Remove the Beer Can
If the can gets stuck, lay the chicken on its side and gently wiggle the can while pulling it out with tongs.
What to Serve with Beer Can Chicken
This versatile main dish pairs well with so many sides! Some of my favorites include:
- Coleslaw
- Grilled vegetables
- Cornbread
- Potato salad
- Baked beans
- Grilled corn on the cob
Storing and Using Leftovers
If you’re lucky enough to have leftovers (we rarely do!), store them in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Leftover beer can chicken is super versatile:
- Slice it for sandwiches
- Dice it for quesadillas or tacos
- Shred it for soups or salads
- Add it to pasta dishes
Final Thoughts
I gotta say, beer can chicken is one of those recipes that always impresses but is actually pretty easy to pull off. The combination of juicy meat and crispy skin is hard to beat! The first time I made this for my family, they couldn’t believe how good it was – my husband actually called it “the best chicken he’d ever had.” Now it’s on regular rotation at our house, especially during grilling season.
FAQ About Beer Can Chicken
Q: Is beer can chicken safe?
A: Yes, it’s perfectly safe! The alcohol in the beer evaporates during cooking, and the internal temperature of the chicken reaches 165°F, killing any harmful bacteria.
Q: Can I use any type of beer?
A: Absolutely! Light beers like Coors Light work great because they have tall, skinny cans that provide good stability. But any beer will work – no need to waste your fancy craft brews on this!
Q: How long does it take to cook beer can chicken?
A: For a 4-5 pound chicken, it typically takes about 1 hour and 15-30 minutes at 350°F. Always use a meat thermometer to confirm doneness (165°F in the thickest part of the thigh).
Q: Can I make beer can chicken in the winter?
A: Definitely! While it’s perfect for summer grilling, you can make this year-round in your oven with equally delicious results.
Now get cooking and enjoy the most tender, flavorful chicken you’ve ever had!
How To Make Beer Can Chicken
- Dark Brown Sugar: This is key to offsetting the savory/spicy elements of the spice rub. Plus, brown sugar plays a big role in getting that bronzed bird.
- Kosher Salt: For salt, I go kosher just about all the time. It’s a more reliable salt, and certainly less sharp than, say, table salt. Plus, it’s easy to grab between your fingers.
- Dried Thyme: This is fresh thyme in concentrated form—I find plucking fresh thyme leaves off their stems annoying and time-consuming.
- Paprika: Sweet and earthy is paprikas calling card, but smoked is equally awesome for this recipe.
- Black Pepper: Its slightly smoky bite is key to the mix.
- Garlic Powder: This has the essence of fresh garlic in powdered form. What’s perfect about garlic powder is that it can replace fresh in many dishes. Aside from its convenience and potency, garlic powder just makes sense in this recipe—save the fresh for another day.
- Cayenne: A little sharp heat goes a long way, and cayenne’s beauty is in its clean, spicy profile.
- Whole Chicken: Clearly, you need a whole chicken for this recipe.
- Beer: Beer’s yeast and malty personality subtly infuses the chicken here. Its a flavor profile you didnt know you needed. Choose a beer you enjoy drinking, but lager is also a classic go-to.
Close the top of your grill and let it heat for at least 10 minutes. In a small bowl, combine the brown sugar, salt, thyme, paprika, black pepper, garlic powder, and cayenne.
Remove the neck and giblets (if any) from chicken. Season the whole chicken all over with the spice rub, making sure to reach under the skin of the breasts and thighs.
Discard or consume about half of the beer. Lift and slide the chicken legs side down over the beer can. The legs should be able to touch a flat surface. I suggest doing this on a baking sheet, which will also make it easy to transfer the chicken to the grill.
Reduce the burners to medium-low heat; place the chicken on the coolest part of your grill. Cover and cook for 40 minutes. Don’t stress too much, but you’re looking to keep the temperature inside the grill to about 350° throughout the cooking. Using large tongs or a fork, rotate the chicken 180°, then continue to grill until an instant-read thermometer inserted into thickest part of a breast registers 165° about 20 minutes more.
Using large tongs in one hand and a wad of paper towels in the other, carefully remove the chicken to a clean baking sheet or platter. Discard the beer. Let chicken rest at least 10 minutes, then carve and serve.
The full list of ingredients and instructions can be found in the recipe below.
- Placing the chicken on the can: Once on the can, the legs should be able to touch a flat surface, such as a baking sheet.
- The spice mix: Make sure to rub the spice mix not just on the skin, but under the skin, so it directly touches the flesh.
- Temperature: Resist the urge to crank up the heat. Try to maintain an average of 350° throughout.
The cooked chicken can be refrigerated for up to 3 days. I suggest either shredding it first, or separating the breasts, legs, and thighs.
- 1 Tbsp. dark brown sugar
- 1 Tbsp. kosher salt
- 2 tsp. dried thyme
- 2 tsp. paprika
- 1 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 1 (3 1/2- to 4-lb.) whole chicken
- 1 (12-oz.) can beer
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- Step 1 Prepare a grill for high heat; close top and preheat 10 minutes.
- Step 2 In a small bowl, combine brown sugar, salt, thyme, paprika, black pepper, garlic powder, and cayenne.
- Step 3 Remove neck and giblets (if any) from chicken. Season chicken all over with spice rub, making sure to reach under skin of breasts and thighs.
- Step 4 Discard or consume about half of beer. Lift and slide chicken legs side down over beer can. The legs should be able to touch a flat surface. (Think of a tripod; I suggest doing this on a baking sheet.)
- Step 5 Reduce burners to medium-low heat; place chicken on coolest part of grill. Cover and grill 40 minutes. (The temperature inside grill should be maintained around 350°.) Rotate chicken 180°, then cover and continue to grill until an instant-read thermometer inserted into thickest part of breast registers 165° about 20 minutes more.
- Step 6 Using large tongs in one hand and a wad of paper towels in the other, carefully remove chicken to a clean baking sheet or platter. Discard beer.
- Step 7 Let chicken rest at least 10 minutes, then carve and serve.
