Beer Can Chicken

Beer Can Chicken
Jo/Flickr
  • 2 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 2 hrs
  • Yield: Serves 4
Ratings (8)

This basic variation of the "beer in the butt" chicken recipe combines the flavors of a great spice rub with the flavors steamed out of the beer can. This is an easy and fun way to cook a whole chicken on the grill.

What You'll Need

  • 1 whole chicken (about 4 pounds/1.8 kg)
  • 1 12-ounce/350 mL can beer (room temperature)
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 teaspoons/10 mL olive oil
  • 1 teaspoon/5 mL dried thyme
  • 1/2 teaspoon/2.5 mL red pepper flakes, crushed
  • Juice of 1 lemon
  • For Rub:
  • 1 tablespoon/15 mL paprika
  • 2 teaspoons/10 mL salt
  • 1 teaspoon/5 mL fresh rosemary, chopped
  • 2 teaspoons/10 mL dried thyme
  • 1 teaspoon/5 mL black pepper, ground
  • 1 teaspoon/5 mL lemon zest

How to Make It

1. Preheat grill for a medium heat. Combine all rub ingredients in a small mixing bowl. Set aside.

2. Remove giblets and the neck from chicken if needed. Sprinkle all over with rub, including cavity and under breast skin.

3. Open can of beer and discard half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can to release steam.

Place chicken on top of can.

4. Place bird on grill balanced by the beer can. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh reaches 180 degrees F (82 degrees C). Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

5. Wearing heat resistant gloves, carefully remove can from chicken cavity.  Discard.  Place chicken onto cutting board, carve, and serve with your favorite side dishes.