Get ready for tender, falling off the bone chicken that’s juicy on the inside and crispy on the outside when you make this Beer Can Chicken.
BE PICTURED IN; CHARACTERIZED IN:
I grew up with four younger brothers, and if you told them you’d stick a half-drained beer up a chicken’s butt and grill it, they’d probably get interested in cooking.
But listen to me. While the outside of the chicken is dry roasted, the inside is bathed in steaming beer, keeping the chicken wonderfully juicy.
Video: how to make beer can chicken
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Beer Cans Chicken
The result is tender meat falling off the bone, encased in a salty-herbal crispy skin.
What follows is a basic method for beer can chicken (also known as beer butt chicken for obvious reasons).
Spices for Beer Can Chicken
How to cook beer can chicken in the oven
Preheat oven to 350°F. Prepare the chicken as described in steps 2 and 3. Place the chicken in a large skillet, big enough to hold the chicken and any juices it will spit out as it cooks. Cook 13 to 15 minutes per pound, until breast reaches 165°F and thighs 170°F.
CONTINUE READING:
Alternative beer can chicken holders
You don’t have to use a can to make this chicken. There are holders you can buy – search “chicken beer can holders” – that both hold the chicken upright and have a can-shaped center into which you can pour beer (or other liquid) and replace a can.
You can also use a can of greens or beans. Remove the lid from the can, empty the contents, remove the label and pour beer (or any other liquid) into the can.
can you do this without beer
Of course you can do that without beer. Try these ideas.
- Lemonade: Replace the beer with a half-full can of lemonade, such as coke, lemon-lime, or ginger ale.
- Alcoholic or non-alcoholic cider or juice.
- White Wine: Pour into a soda can or empty vegetable can.
- Baked Beans: Peel the label off the can, open the can and use in place of beer. Once the chicken is cooked, bring the beans soaked in chicken juice to a boil in a saucepan on the stove and serve as a flavorful side dish.
Alternative Rubs for Beer Can Chicken
Try our BBQ Rub Recipe, Dry Rub for Chicken, or the Rub from our Santa Maria Tri-Tip.
What to serve with Beer Can Chicken
- German potato salad
- Southern Cornbread
- Easy baked beans on the stove
- Twice Baked Southwestern Sweet Potatoes
- Grilled corn on the cob
From the editors of Simply Recipes
Beer Cans Chicken
Oven instructions: You can also roast a chicken in the oven this way. Simply place as directed on an open, half-filled can of beer, sitting in a roasting pan on the bottom shelf of your oven. Roast at 350°F until done (about an hour fifteen to an hour and a half for a 4 pound chicken).
For a non-alcoholic version of this recipe, use an open can of baked beans (remove the label) in place of the beer. The chicken juices will run into and taste the baked beans, which you can then use as a side dish for the chicken.
ingredients
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1 (4–lb) whole chicken
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2 tablespoon Extra virgin olive oil or other vegetable oil
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1 (12 ounces) can BeerRoom temperature, opened and half full
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1 tablespoon kosher salt or sea salt
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2 tablespoon chopped fresh thyme leaves or 1 tablespoon dried thyme
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1 tablespoon black pepper
method
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Prepare the grill:
If using charcoal, place the coals on one side of the grill and leave the other side free of coals. If using a gas grill, only light half the burners.
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Season the chicken and rub with oil:
Remove the neck and giblets from the chicken cavity if the chicken was included. Mix the salt, pepper, and thyme in a small bowl and rub over the chicken. Rub the chicken all over with olive oil.
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Putting the chicken on the half-filled beer can:
Make sure the beer can is open and only half full of beer (drink the other half!). If you like, you can add a sprig of thyme (or another herb like rosemary or sage) to the beer can.
Lower the chicken onto the open can so the chicken is sitting upright and the can is in its cavity.
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Grilling with indirect heat:
Place the chicken on the cool side of the grill and use the legs and beer can as a tripod to support and keep the chicken stable on the grill.
Cover the grill and walk away. Don’t even check the chicken for at least an hour. After an hour, check the chicken and renew the coals if necessary (if using a charcoal grill).
Check the chicken about every 15 minutes until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
Total cooking time will depend on the size of your chicken and the internal temperature of the grill. A 4 pound chicken usually takes about 1 1/2 hours.
If you don’t have a meat thermometer, you can tell if the chicken is done by piercing it deeply with a knife (the thigh is a good place to do this), if the juice is clear and not pink, the chicken is done .
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Carefully transfer the chicken to a tray or pan:
I say “carefully” because the beer can and the beer inside are quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken.
With the beer can still inside, pick up the chicken and set it on a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken out of the can. If it gets stuck, set the chicken on its side and use tongs to pull out the can.
| nutritional information (per serving) | |
|---|---|
| 1149 | calories |
| 69g | Fat |
| 1g | carbohydrates |
| 124g | protein |
