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The Best Beer Can Chicken Ever

The Best Beer Can Chicken Ever

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Laura

Spicy skin and tender roast chicken!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 52.3 g
  • 105%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat grill for medium heat. If using charcoal, push coals to the side of the grilling area for indirect heat.
  2. Pour stout beer into an empty 12-ounce soda can and drop Thai chilies and garlic cloves into the can. Mix brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne pepper, cumin, cinnamon, onion powder, garlic powder, and nutmeg in a bowl.
  3. Rinse the chicken and coat the skin with the entire batch of spice rub. Place soda can containing beer mixture onto the prepared grill and sit the chicken upright onto the can.
  4. Grill chicken over indirect heat until juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 degrees F (75 degrees C), about 45 minutes. Let chicken rest 10 minutes before serving.
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Reviews

mauigirl
3
6/20/2013

This method is a bit off though the seasonings are very interestng and flavorful.I admit to throwing on some rosemary for added flavor and I plugged the neck cavity with a potato so the steam did not escape. I would never try to set this directly on the grill over the can. Just too tippy for that. Put the can on an aluminum wrapped broiler pan so there is some stability and you don't have a chance of boiling hot ingredients tipping over on you. This took almost 90 minutes to cook through for me but it would depend on the temp of your grill. Thanks for sharing!