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Beer Can Chicken

Beer Can Chicken

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Hunter's Mom 2008

Hunter's Mom 2008

This is a deliciously moist chicken recipe. It's perfect for a BBQ on a hot summer day!

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Nutrition

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  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 47.5 g
  • 95%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
  2. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
  3. Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the 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 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
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Reviews

Miakoda
109

Miakoda

6/1/2010

I've made this before and it's very good. I find that instead of sprinkling the 1 tsp of seasoning into the cavity, it's easier to put it inside the beer. Also I use an aluminum pie plate large enough to hold the beer can and chicken. This catches all the drippings and reduces flare-ups. I've also made this recipe using a spice called Montreal Chicken Seasoning.

Jillian
77

Jillian

8/5/2010

There's nothing quite like Beer Can Chicken! I made another recipe on this site a while ago and have been making these every summer. Since there's never a shortage of beer in this house or neighbor's to help us eat these birds we always love to make these. I made three of these last night for a BBQ! Two I made with regular paprika and one I made with smoked paprika and I added a couple teaspoons of garlic powder to all three. It's much easier to take the seasoning mixture and blend it with 1 cup of melted butter and place half of it into the beer can and baste the chicken with the other half. (I bascially had to triple the butter/seasoning for the BBQ). Invest in the holder that you can purchase at Wal-Mart or Bed, Bath, & Beyond, you'll be glad you did!

mantle
50

mantle

6/1/2010

Excellent. I've done this a bunch of times before reading this recipie. We call them Beer Butt Chickens where i come from. One tip though - before putting the chicken over the can, make sure there's about 2 mouthfuls gone from the can. Some times the beer can splash up and it can get a bit messy. The type of beer also makes a difference - you can play around with differnt kinds.

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