Beer Can Chicken

Beer Can Chicken

74
Hunter's Mom 2008 2

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

Ingredients

1 h 30 m servings 546 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Directions

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  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.

Footnotes

  • Cook's Notes
  • The other half of the can of beer is for the cook to enjoy while preparing dinner.
  • For extra stability, an inexpensive beer can stand can be purchased at most kitchen stores.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the beer and spice rub ingredients. The actual amount of these ingredients consumed will vary.
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Reviews

74
  1. 108 Ratings

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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 larg...

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 neigh...

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 the...

Tastes great and was fun to make. The only thing I did to improve it was to stuff a whole onion in the neck-hole to keep the steam in.

This recipe is fantastic. I added garlic powder and season salt to the rub mix. Cooked on indirect heat, there were no flare ups and the result was a fall-off-the-bone chicken that was just aw...

Great recipe. I used Cornish hens and baked them in the oven. I covered them in foil for and hour then removed the foil and finished baking. As far as the can, I used small tomato paste cans.

This is my favorite way to do chicken. Put it on the grill during pregame and take it off at halftime. You really don't need to check it. The hardest part is keeping people from opening the ...

Made beer butt chicken for years. Get the holder, it makes things much easier. Usually I make a butter baste, but really like this rub. Made a couple little changes--a TBL of butter in the beer...

No beer, no problem! Sub any canned soft drink or even chicken broth for the beer. We used diet cola. Be sure to pour out (or drink) about 1/4 cup of the liquid to prevent spills or running o...