Beer Can Chicken
This incredible beer can chicken, grilled to perfection, delivers a conversation-worthy centerpiece. Rub the chicken with seasoning, prop it up on a half-full can of beer, and grill or oven-roast it for a fun and almost effortless entree.
I thought it was utterly silly the first time I saw a grilled chicken propped up on a beer can. It was like a comic character sunbathing, waiting for someone to hand him a pair of glasses and a cold mug of beer. But when I had my share of that silly chicken, the joke was on me.
I was so impressed that I had to try my hand at making it at home the following day. The beer can worked like magic for juicy, tender chicken.
What a Beer Can Does for Chicken
The beer in the can steams the chicken from the inside for more evenly cooked and moist meat. The upright (though hilarious) position allows every bit of the skin to get crispy. The jury is still out on whether the beer adds more flavor or not. However, the fun of making it makes up for any doubts.
How to Make Beer Can Chicken
Grab your favorite beer and pour half of it into a mug (enjoy), season the chicken, prop it up on the half-full can of beer on the grill or on the bottom rack of the oven, and grill or roast it.
Tips and Notes
- If you’re not a fan of beer, you can replace it with a can of ginger ale, chicken stock, apple juice, or root beer.
- Place the chicken away from direct heat if using a charcoal grill.
- Roasting chicken this way usually takes about 20 minutes per pound, or 1½ hours for an average-sized chicken.
- Use your choice of rubs; poultry seasoning, Creole seasoning, and even pork dry rubs are all delicious.
Make Ahead and Leftover Makeover
This fork-tender, juicy chicken with crispy skin is ideal for weekly meal prep. After the chicken cools, shred it and save it for topping salads, making chicken fried rice, and super simple chicken salad sandwiches.
It will easily last for 3-4 days properly stored in the fridge, or 4-5 months in the freezer. So go ahead and cook up two or three chickens at a time.
Menu Suggestions for Roasted Chicken
Garlic mashed potatoes, spicy green beans, and homemade dinner rolls with apple pie are on my first go-to menu. But for a satisfying soul-food dinner, we enjoy homemade gravy, baked mac and cheese, and corn on the cob with peach cobbler.
More Comforting Chicken Recipes to Try
- Jamaican Curry Chicken
- Blackened Spatchcock Chicken
- Chicken and Waffles
- Easy Chicken Piccata
- Smoked Pulled Chicken
By Imma
Beer Can Chicken
Ingredients
- 3½-4½ pound (2-3kg) whole chicken
- salt to taste (¾-1 teaspoon per pound is standard)
- 1 teaspoon (3-4g) bouillon powder (optional)
- 2 teaspoons (10g) minced garlic
- 1 tablespoon (10g) onion powder
- 1 tablespoon (6g) thyme, oregano, or basil
- 1 tablespoon (9g) paprika
- 1 teaspoon (2g) white pepper
- 1 12-ounce can beer (any variety)
Instructions
- Remove the giblets from the chicken and reserve them for another recipe. Rinse chicken with water, inside and out, then pat dry with paper towels.
- Rub the inside and out with salt, and set aside.
- In a small bowl, combine the bouillon powder, minced garlic, onion powder, thyme (oregano or basil), paprika, and white pepper. Generously rub the chicken with the spice mix, then refrigerate until ready to cook.
- Open the beer can, pour half of it into a mug (share or drink it all yourself).
- Place the beer can on a solid surface. Then gently place the whole chicken over the beer can in an upright position.
Grilling
- Transfer the chicken, together with the beer can, onto the grill, then use the chicken legs to support its body so that it stands up like a tripod, preventing the chicken from falling over.
- Grill the chicken on medium-high heat with the lid closed until cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 180℉ (80℃), and the breast is 165℉ (73℃).
- Carefully lift the chicken off the can using oven mitts or heavy-duty tongs. You may want help for this; have one person remove the chicken while the other holds the beer can. Place chicken on a platter or cutting board, let it rest for 10 minutes, carve, and enjoy. Oh, and discard the grilled beer.
Oven Method
- Preheat oven to 350℉ (180℃). Line a shallow roasting pan with foil.
- Transfer the chicken, together with the beer can, onto a large roasting pan, then use the chicken legs to support its body so it stands like a tripod, preventing the chicken from falling over. Carefully place it in the lower rack of the oven.
- Roast until there’s no pink in the juices and an instant-read thermometer inserted into the thickest part of the thigh registers 180℉ (80℃), and the breast is 165℉ (73℃).
- Carefully remove the chicken from the oven with oven mitts or heavy-duty tongs, lift it off the can (you may want help for this), and set the chicken on a platter or cutting board.
- Let it rest for 10 minutes, carve, and enjoy. Yes, discard the beer.
Tips & Notes:
- The beer can will be hot, so be careful and use oven mitts and tongs to take it off the grill or out of the oven.
- Let the chicken rest for 10-15 minutes before slicing so the juices reabsorb into the meat.
- Please remember that the nutritional information is a rough estimate and can vary enormously based on the products used in the recipe.
We had a ton of fun making this recipe. Thanks for sharing.
Can something be substituted for the beer?
Hi. If you’re not a fan of beer, you can replace it with ginger ale, chicken stock or lemon juice and water mixture. Please see the blog post’s tips and notes section. Thank you.
Sorry, but discard the giblets? Shame on you! You can use them for gravy!!
You are absolutely right. I always save them for broth. I will definitely fix that.
I was inquiring whether the whole bird/body of the chicken can be roasted or given a crisp outer coating after boiling it immersed in hot water. For that extra crispy delicious scrumptious look and flavor. What if it has to be first pressure cooked in a cooker how much water is considered necessary for use u know along with the onion,garlic,thyme, oregano,etc? Iam actually wondering if it could come out like the ‘Nandos’ chain grilled chicken served with the famous peri peri sauce. Also do u have some one like Martha Stewart on Ur advisory team perhaps?
Hi Sandra, this method delivers a really crispy chicken . No need to boil it first. Haven’t tried the method you mentioned . Do let us know if you do . Happy Cooking
What are the alterations for making this dish in the oven.
thanks
Hi, Alpha.
You’ll want to move the oven rack as low as possible. Then bake it in a preheated 400F (200C) oven for an hour, rotating the pan a quarter turn every 15 minutes. It may take longer, so check the internal temperature to make sure it’s done. It should be 165℉ (75℃) in the thickest part of the breast and thighs. Thanks!
My heart is broken…
I only have a microwave oven and you cannot put any metal can into a
microwave.
Sorry!
NO, Ian do not put metal in a microwave
Sorry, you’re right, you can’t make this in a microwave. Can you make it at a friend’s house and share?