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Beer Can Chicken Recipe

Beer can chicken recipe showing a whole grilled chicken balanced upright on a beer can with golden smoky paprika crust on an outdoor grill
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A whole chicken coated in a bold smoky paprika and herb seasoning rub, grilled upright over a half-full beer can until wonderfully moist, deeply flavorful, and fall-off-the-bone tender. Only 10 minutes of prep – the ultimate summer grilling showstopper that feeds 6 from a single 4-pound bird.

Ingredients

Scale
  • 1 (4-pound) whole chicken
  • 2 tablespoons olive oil
  • 12 oz beer (1 can, room temperature – IPA recommended)
  • 2 tablespoons ground paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • 1/2 to 1 teaspoon cayenne pepper, to taste

Instructions

  1. Preheat your outdoor grill to medium-high heat between 375 and 450 degrees F. Allow 10 to 15 minutes for the grill to fully preheat.
  2. In a small bowl, combine paprika, kosher salt, black pepper, onion powder, dried thyme, garlic powder, and cayenne pepper. Mix well to form the seasoning rub.
  3. Pat the whole chicken completely dry with paper towels on all surfaces including the cavity. This step is essential for the rub to adhere and the skin to crisp properly.
  4. Rub olive oil generously over the entire outside of the chicken and under the skin wherever possible. Apply the seasoning rub generously all over the outside, under the skin, and on the back of the bird until fully coated.
  5. Open the beer can and pour out approximately half of the beer so the can is only half full. Room temperature beer is important – it begins steaming immediately when placed on the hot grill.
  6. Hold the chicken upright with legs pointing down and carefully lower it onto the open beer can, inserting the can deep into the cavity. Use the two legs and the beer can as a three-point tripod to balance the chicken upright. Adjust as needed until fully stable before moving to the grill.
  7. Place the upright chicken with the can in the center of the preheated grill. Close the lid and cook completely undisturbed for 1 hour.
  8. At the one-hour mark, begin checking the internal temperature of the thickest part of the thigh, away from the bone, every 15 minutes until it reads 165 degrees F. Total cook time is typically 75 minutes for a 4-pound bird.
  9. Very carefully transfer the chicken and can together to a baking tray. Both will be extremely hot. Cover loosely with foil and rest for 10 minutes before carving.
  10. Carve the chicken and serve immediately with your favorite summer sides.

Notes

  • Use a chicken between 3.5 and 5 pounds. Do not exceed 5 pounds – larger birds may not balance safely on the beer can tripod.
  • Room temperature beer is essential. Cold beer delays steaming inside the cavity. Never use a full can – half full is correct so there is room for steam to build.
  • Any liquid in a similar sized can works as a substitute including soda, juice, canned vegetables, or canned beans. Remove labels from any can before grilling.
  • Do not open the grill lid during the first hour of cooking. Consistent enclosed heat produces the steam that keeps the chicken moist throughout.
  • The seasoning rub works as an all-purpose dry rub on any cut of chicken with any cooking method including baking, air frying, or pan searing.

Nutrition

Find it online: https://www.benefitiany.com/beer-can-chicken/