Beer Can Chicken

I love to grill during the summer months, some of our favorite recipes include grilled swordfish, marinated flank steak and this super easy beer can chicken. Grilling a whole chicken is simple with this beer can chicken recipe. This dish has just a handful of ingredients, and produces perfectly juicy and tender chicken each and every time.

Ingredients for this recipe

This recipe just has a handful of ingredients including a whole chicken (remove the giblets!), olive oil, salt, BBQ rub and a can of beer.

How do you make beer can chicken?

Start by brushing a whole chicken with olive oil, then covering the inside and outside of the chicken with BBQ rub. Open a can of beer and pour approximately 1/4 of the liquid out. Carefully set the chicken upright on top of the can. Be sure to push the chicken down to create a tripod effect with the legs of the chicken and the beer can to keep everything stable. Cook the chicken over indirect heat on the grill for 60-90 minutes until the chicken is cooked through and the internal temperature is at least 165 degrees F. Garnish with fresh herbs, then serve and enjoy.

Tips for the perfect chicken

I prefer to use my homemade BBQ rub for this recipe. It takes just minutes to put together and can be used on all types of meat and seafood. If you want to save a little time, you can purchase pre-made rub instead. Look for an organic chicken, I find that they have a better flavor than conventionally raised chickens. Poke a few holes in the top of the beer can so that the flavor of the beer can fully permeate the chicken. Beer can chicken leftovers will stay fresh in the refrigerator for up to 3 days. Serve your chicken with mashed potatoes or a rice pilaf, with a side of grilled veggies such as zucchini or asparagus.

Indirect heat on the grill

This beer can chicken needs to be grilled over indirect heat so that it doesn’t burn before the inside cooks through. To create this effect with a charcoal grill, arrange the charcoal on just one side of the grill, and place a drip pan on the other side. Cook the chicken on the drip pan side. For a gas grill, preheat all the burners, then turn half the burners off before you add the chicken. Place the chicken on the side of the grill where the burners are not lit. You can also place a drip pan on the burners that are not lit. Another method is to build a ring of coals along the outer edge of the grill, then place the chicken in the center where there are no coals.

Beer can chicken flavor variations

This chicken is fabulous as-is, but it’s easy to change up the flavors to customize the dish to your tastes.

Mexican: Mix together 1 1/2 tablespoons chili powder, 1 teaspoon smoked paprika,1 teaspoon ground cumin, 1/2 teaspoon coriander, 1 1/2 teaspoons salt, 1/4 teaspoon cayenne pepper and 1/2 teaspoon black pepper. Finish the cooked chicken with a drizzle of lime juice and a sprinkle of chopped cilantro. Cajun: Drizzle the chicken with 3 tablespoons melted butter. Coat the chicken in 2 tablespoons of Cajun seasoning mixed with 1 1/2 teaspoons of salt. Italian: Stir together 1 teaspoon garlic powder, with 2 teaspoons dried Italian seasoning, 1/2 teaspoon pepper and 1 1/2 teaspoons salt.

Everyone adores this beer can chicken – it’s simple to make, yet full of flavor!