Description
This Beer Can Chicken recipe is a delicious way to grill a whole chicken, infusing it with moisture and flavor from the beer held inside. The chicken is seasoned with a blend of smoked paprika, garlic, onion, and fresh herbs before being cooked upright on a grill for juicy, tender meat and crispy skin.
Ingredients
Scale
Dry Rub
- 1 tablespoon paprika (smoked preferred)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup chopped fresh herbs (such as thyme and rosemary)
Chicken
- 2 tablespoons olive oil
- 1 whole chicken (about 4 pounds)
- 1 (12-ounce) can beer (half full)
Instructions
- Prepare the grill: Turn on half of the burners on the grill and set them to medium-high heat, creating indirect heat by leaving the other half of the grill unlit.
- Make the spice rub: In a small dish, combine the smoked paprika, onion powder, garlic powder, kosher salt, freshly ground black pepper, and chopped fresh herbs to create the seasoning mix.
- Season the chicken: Rub the olive oil all over the whole chicken, then evenly coat it with the prepared seasoning mixture, ensuring full coverage for maximum flavor.
- Prepare the beer can: Open the 12-ounce can of beer and pour out (or drink) half of it so the can is half full. Place the chicken upright over the beer can, so the can sits inside the cavity, helping the bird stand upright.
- Grill the chicken: Place the upright chicken on the grill over the side with the unlit burners, using indirect heat to cook the bird slowly and evenly. Ensure the burners directly underneath are turned off to avoid flare-ups and burning.
- Cook with the grill covered: Cover the grill completely with the lid and cook the chicken for approximately 1 hour and 15 minutes, allowing the beer steam to infuse the meat and keep it moist.
- Check doneness: Use a meat thermometer to check the internal temperature at the thickest part of the thigh; it should read 165°F (74°C) when fully cooked.
- Rest the chicken: Carefully remove the chicken from the grill, loosely tent it with foil, and let it rest for 10–15 minutes before carving. This helps redistribute the juices for more tender meat.
Notes
- Use a sturdy beer can and be careful when placing the chicken to avoid spills or burns.
- For extra smoky flavor, add wood chips to the grill.
- Ensure the grill lid remains closed while cooking to maintain steady temperature and steam.
- Resting the chicken is key to juicy results; do not skip this step.
- If you do not have a grill, this recipe can be adapted for the oven by roasting the chicken upright on a beer can or vertical roaster at 375°F for about 1 hour 15 minutes.
