Southwestern-Style Beer Can Chicken

Southwestern Style Beer Can Chicken
Beer an Chicken Southwestern Style. Kankongarsa Kongarsa/EyEm/Getty Images
  • 2 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 2 hrs
  • Yield: Serves 4 to 6

You can adjust the heat in this beer can chicken recipe by using either hot, medium or mild chili powder. Either way, the end result is delicious!

What You'll Need

  • 1 chicken (about 4 pounds/1.8 kg)
  • 1 12-ounce/350 mL can of beer
  • For the Rub:
  • 1 tablespoon/15 mL chili powder
  • 1 teaspoon/5 mL garlic powder
  • 1 teaspoon/5 mL cumin powder
  • 1 1/2 teaspoons/7.25 mL salt
  • 1 teaspoon/5 mL granulated sugar
  • 1 teaspoon/5 mL ground black pepper
  • 1/2 teaspoon/2.5 mL allspice

How to Make It

1. Combine chili powder, garlic powder, cumin powder, salt, sugar, black pepper, and allspice in a small bowl. Set aside.

2. Preheat grill for medium heat.

3. Wash chicken, remove giblets, neck (if applicable), and trim away any excess skin or fat. Blot dry inside and out with paper towel. Apply half of the rub onto chicken and inside the cavity. Open can of beer and discard half of it. Place remaining rub into the can.

Make sure to pierce two more holes on the top of beer can to allow steam to escape during the cooking process.. Place chicken upright onto the top of can.

4. Place bird  onto the grill grates balanced by the beer can. Close lid and grill over indirect medium heat for 2 hours, or until internal temperature of thigh is 180 degrees F/80 degrees C. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

5.  Using heat resistant gloves, carefully remove beer can and discard.  Carve chicken and serve with your favorite side dishes.

6.  If cooking more than one bird, simply double or triple the recipe to suit your needs.