Updated
Fire up the grill, because this beer can chicken is as fun to make as it is to eat. A whole chicken is seasoned with a bold blend of spices, then cooked upright on a beer can for juicy, tender meat and crispy skin. It’s an easy grilling recipe that feels a little impressive but comes together without much fuss, making it perfect for backyard BBQs and weekend cookouts.
I love cooking with a whole chicken because it gives me plenty of meat for my family, and usually some leftovers. While I like a roasted chicken, this is a fun little twist that’s perfect for summer. The chicken is positioned right on a partially filled can of beer, and as it cooks, the beer heats up and creates steam inside the cavity while the outside gets nice and crispy. You end up with super juicy meat and great texture all around. The seasoning is a simple mixture of paprika, onion powder, garlic powder, and fresh herbs, but really flavorful. I cook it over indirect heat on the grill, setting up the burners so the chicken isn’t sitting directly over the flame, which helps it cook evenly without burning. It makes for such an easy dinner option, especially for summer parties and family BBQs.
Tips for Beginners
- Start with completely dry chicken: I always pat the chicken really well with paper towels before seasoning. Any leftover moisture will steam the skin instead of letting it crisp up, so this step makes a big difference in getting that golden, crispy finish.
- Stabilize the chicken: Before it goes on the grill, make sure the chicken sits securely on the can. If it wobbles, I adjust the legs to act like a tripod or use a grill-safe stand so it stays upright the whole time.
- Use indirect heat only: Set up your grill so the chicken isn’t directly over the flame. Cooking over indirect heat lets it roast evenly, so the outside doesn’t burn before the inside is fully cooked.
- Cook to temperature, not time: Every chicken cooks a little differently, so I always use a meat thermometer. Pull it when the breast hits 165°F, and the thighs are closer to 175°F for the juiciest results. Smaller chickens cook more evenly than very large ones
Beer Can Chicken Recipe
Ingredients
- 1 tbsp paprika smoked preferred
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- ¼ cup chopped fresh herbs such as thyme and rosemary
- 2 tbsp olive oil
- 1 whole chicken (about 4 pounds)
- 1 (12-ounce) can beer* half full
Video
Instructions
- Turn on half of the burners on the grill and set to medium-high heat.
- Combine the paprika, onion powder, garlic powder, salt, pepper, and herbs in a small dish.1 tbsp paprika, 2 tsp onion powder, 2 tsp garlic powder, 1 tbsp kosher salt, 1 tsp freshly ground black pepper, ¼ cup chopped fresh herbs
- Rub the olive oil and seasoning all over the chicken.2 tbsp olive oil
- Set the chicken over the can of beer, so the chicken is sitting upright.1 whole chicken, 1 (12-ounce) can beer*
- Place the chicken onto the grill, grilling over indirect heat and ensuring the burners directly under the chicken are turned off.
- Cover the grill and let the chicken cook for 1 hour and 15 minutes.
- Check the temperature of the chicken at the thickest part of the thigh. The temperature should reach 165°F.
- Remove the chicken from the grill, loosely cover it in tin foil, and let it rest for 10-15 minutes before slicing.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Beer Can Chicken Step by Step
Gather the ingredients: Gather all the ingredients together. Turn on half of the grill burners to medium-high heat, leaving the other half off so you have a clear indirect heat zone for cooking.
Mix the seasonings: In a small bowl, combine 1 tbsp smoked paprika, 2 tsp onion powder, 2 tsp garlic powder, 1 tbsp kosher salt, 1 tsp freshly ground black pepper, and ¼ cup chopped fresh herbs like thyme and rosemary, mixing until evenly blended.
Dry and coat the chicken: Pat the 1 whole 4-lb chicken completely dry with paper towels, then rub it all over with 2 tbsp olive oil, making sure to coat every surface so the seasoning sticks and the skin can crisp. Sprinkle the spice mixture evenly over the chicken, rubbing it into the skin and pressing it on, so it adheres well.
Place the chicken on the can: Pour out (or drink) about half of a 12-oz. can of beer, leaving it about halfway full. Carefully lower the chicken onto the can so it sits upright, with the legs acting as a base—make sure it feels stable and doesn’t wobble.
Cook the chicken: Place the chicken on the grill over indirect heat, positioning it on the side where the burners are off so it roasts gently instead of burning. Close the lid and cook for about 1 hour and 15 minutes, keeping the grill temperature steady. Check the internal temperature in the thickest part of the thigh—it should reach at least 165°F, though closer to 170–175°F will give you even more tender meat.
Rest and serve: Carefully remove the chicken from the grill, keeping it upright as you transfer it, then loosely cover it with foil and let it rest for 10–15 minutes so the juices can redistribute before slicing.
How to Store and Reheat
Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 3–4 days. For longer storage, you can freeze it either shredded or in whole pieces in an airtight container for up to 3 months. I find it reheats best when frozen off the bone. To reheat, place the chicken in a 300–325°F oven until warmed through, covering it loosely with foil to help prevent it from drying out.
Serving Suggestions
When I serve this beer can chicken, I like to keep the sides simple and fresh to balance out all that juicy, flavorful meat. I love pairing it with a chilled spaghetti salad for something easy and make-ahead. Grilled Mexican corn on the cob is always a hit and adds a little extra flavor and fun to the plate. I’ll usually throw some grilled asparagus on the grill at the same time for a quick, no-fuss veggie that goes perfectly with everything.
Recipe Variations
This recipe is super flexible, so I like to change up the seasoning depending on what I’m craving. Try a smoky BBQ rub, a Cajun-inspired blend for a little heat, or a simple lemon herb mix for something lighter. The cooking method stays the same, but the flavor can feel totally different each time.
More Grilled Chicken Recipes
- Grilled BBQ Chicken: This is another go-to grilled chicken recipe with bold seasoning and a saucy finish. It uses similar indirect heat techniques, making it a great alternative if you want that classic BBQ flavor.
- Grilled Marinated Chicken Breast: If you love juicy grilled chicken, this recipe focuses on marinades to lock in flavor and moisture. It’s a simpler, quicker option compared to cooking a whole chicken.
- California Grilled Chicken: This recipe takes grilled chicken in a fresher direction with toppings like avocado, mozzarella, and tomato. It’s a great example of how grilled chicken can be dressed up for a lighter summer meal.
- Yogurt Marinated Chicken Thighs: Another juicy grilled option, this one uses a yogurt-based marinade to tenderize the chicken and add rich flavor. It’s perfect if you want to explore different flavor profiles while sticking with grilling.
