Beer Can Chicken
This method is easier than it looks and gives you tender, rich and juicy meat everytime! The steam from the beer keeps the bird extra moist and adds great flavor, and standing it up vertically allows for even, crispy brown skin on every side. It's a win all around.
- 1 3-5 lb Chicken
- 1 can of your favorite beer (half full)
- 1 Tbs salt
- 1 Tbs black pepper
- 3 Tbs brown sugar (packed)
- 2 Tbs paprika
- 1 ½ tsp chili powder
- 1 ½ tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cloves
- Olive oil
- Prep time
- 20 minutes
- Cook time
- 60 minutes
- Preheat your grill to medium heat, about 350°F.
- Meanwhile, rinse chicken under cold water and pat dry. Be sure to remove the giblets inside cavity of chicken, if included.
- Mix dry spices together. Rub about a tablespoon or two of the rub underneath the skin and sprinkle inside body cavity, then oil the outside of the chicken well and rub remaining seasoning onto skin until the entire chicken is covered.
- Pop open your beer and drink half of it. Then, using a can opener, carefully remove the top of the beer or punch a few holes in the top so that there’s a wider opening.
- Insert the half-full can into body cavity of chicken, then carefully place onto a drip pan, using the chicken legs as tripods to balance.
- Place chicken/drip pan in center of grill and cook for about 60 minutes, checking halfway through. The larger the chicken, the longer it will take to cook (our 3 lb chicken only took about 50 minutes). Always check the internal temperature in the thickest part and remove once it’s reached an internal temperature of 160-165°F.