Beer Can Chicken
This backyard classic gives you a juicy roast chicken with crisp, seasoned skin and a little drama on the grill. Use indirect heat, a steady setup, and a thermometer for the easiest route to dinner.
Total
95 min
Servings
4 to 6 servings
Level
Medium
Beer can chicken is a whole chicken cooked upright on the grill, usually balanced over a partly filled can of beer. The method helps the bird roast evenly, and the upright position lets the skin brown nicely all around.
The beer is mostly there for gentle aroma and a stable perch, not a strong beer flavor. For the safest, steadiest setup, use a vertical chicken roaster that holds a can, or place the can in a small metal roasting pan so the chicken cannot tip over.
The key is indirect heat. That means the chicken sits away from the direct flames, like roasting in an outdoor oven. A meat thermometer is not optional here; it is the easiest way to know the chicken is cooked through without drying it out.
01What you'll need
Ingredients
12 items · 4 to 6 servings
- 1 whole chicken, about 4 to 4 1/2 pounds
- 1 tablespoon olive oil or neutral oil
- 1 tablespoon kosher salt
- 2 teaspoons smoked paprika
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- 1 can beer, 12 ounces, opened and about half full
- 1 lemon wedge or 2 smashed garlic cloves, optional, for the beer can
02How to make it
Step-by-step
1. Heat the grill for indirect cooking
Set up a gas or charcoal grill for medium indirect heat, about 350°F to 375°F. On a gas grill, heat the outside burners and leave the center burner off. On a charcoal grill, bank the coals to one or both sides and leave a cooler space in the middle. Clean and oil the grates.
2. Mix the seasoning
In a small bowl, stir together the salt, smoked paprika, brown sugar, garlic powder, onion powder, thyme, black pepper, and cayenne, if using. This dry seasoning mix is often called a rub because you rub it onto the meat.
3. Dry and season the chicken
Remove any giblets from the chicken cavity. Pat the chicken very dry with paper towels, including inside the cavity. Rub the skin all over with oil, then sprinkle the seasoning over the outside and inside of the chicken. Try to get some seasoning under the skin over the breast if it loosens easily.
4. Prepare the beer can setup
Pour out or drink about half the beer so the can is half full. Add the lemon wedge or garlic to the can, if using. Place the can in a vertical chicken roaster, or set it in the center of a small metal roasting pan for extra stability. Avoid using a damaged or rusty can.
5. Set the chicken upright
Carefully lower the chicken cavity over the can so the bird stands upright, with the legs pointing down. Pull the legs slightly forward to make a tripod shape. Make sure the chicken feels stable before moving it to the grill.
6. Grill away from direct heat
Place the upright chicken on the cooler side of the grill, away from direct flames. Close the lid. Cook for 60 to 85 minutes, keeping the grill near 350°F to 375°F. If the skin browns too quickly, lower the heat or loosely shield the top with foil.
7. Check the temperature
Start checking after 60 minutes. Insert an instant-read thermometer into the thickest part of the breast without touching bone; it should read 165°F. The thickest part of the thigh should be about 175°F to 180°F for tender dark meat. Keep cooking if needed, checking every 5 to 10 minutes.
8. Rest, remove the can, and carve
Using heatproof gloves or sturdy tongs, transfer the chicken and roaster to a cutting board. Let it rest for 10 to 15 minutes. The can and liquid will be very hot, so lift the chicken off carefully and discard the beer. Carve and serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Mix the dry rub up to 1 month ahead and store it in an airtight jar. You can season the chicken up to 24 hours ahead; keep it uncovered or loosely covered in the fridge so the skin dries slightly and crisps better.
- Storage: Refrigerate leftover chicken in an airtight container within 2 hours of cooking. It will keep for 3 to 4 days. Reheat gently in a 325°F oven, covered, until hot, or use leftovers cold in sandwiches and salads.
- Beer swaps: Any basic lager, pilsner, wheat beer, or amber ale works. For a nonalcoholic version, use nonalcoholic beer, apple cider, chicken broth, or even water in the can or roaster cup.
- No vertical roaster: You can still use a can, but set it in a small metal pan to catch drips and reduce tipping. Do not try this in a flimsy disposable pan without support.
- Oven method: Roast the chicken upright in a sturdy roasting pan at 375°F until it reaches the same internal temperatures. Expect a similar cook time, about 70 to 90 minutes.
- Crisper skin: Pat the chicken very dry before seasoning. If you have time, refrigerate the seasoned chicken uncovered for several hours before grilling.
Cook's note
Some cooks prefer not to heat food directly on a beverage can because of labels, inks, and can liners. A stainless steel vertical chicken roaster with a center cup is a good alternative and is more stable. Fill the cup with beer or another liquid and follow the same cooking method.
04Frequently asked
Questions & answers
Does beer can chicken taste strongly like beer?
No. The flavor is subtle. Most of the taste comes from the seasoned skin, the chicken itself, and the smoke or char from the grill. Use a mild beer if you want the flavor to stay in the background.
Can I make beer can chicken without a grill?
Yes. Use the oven. Set the chicken upright in a stable roaster or roasting pan and cook at 375°F until the breast reaches 165°F and the thigh reaches about 175°F to 180°F.
How do I keep the chicken from tipping over?
Use a vertical chicken roaster, or set the can in a small metal pan and make sure the legs form a tripod. Move slowly when transferring it, and use heatproof gloves. If it feels wobbly before cooking, adjust it before closing the grill.
What size chicken works best?
A 4 to 4 1/2 pound chicken is ideal. Smaller birds may cook too quickly and be harder to balance. Much larger birds can take longer and may brown before the center is fully cooked.
Can I use the drippings from the pan?
Yes, if they are not burned. Pour them into a small saucepan, skim off excess fat, and simmer for a few minutes. Make sure any juices have boiled before serving, since they came from raw chicken.
05Keep cooking
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