BBQ & Grill Free recipe

Beer Can Chicken

Beer Can Chicken is backyard barbecue done right -- a whole chicken roasted upright over a can for juicy, even cooking. A hot, well-oiled grate is the key to getting real color without sticking.

Prep: 25 min Cook: 70 min Additional: 10 min Total: 105 min

105Minutes

4Servings

4.8Rating

MediumLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Built for contrast -- a crisp exterior with a tender, juicy interior.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

1 whole chicken (4-5 lbs)
1 can beer (or broth)
2 tbsp oil
1 tbsp paprika
1 tbsp brown sugar
2 tsp salt
1 tsp garlic powder
1 tsp black pepper

Estimated Nutrition (per serving)

240Calories

10gFat

7gCarbs

31gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Heat a grill for indirect cooking to about 375 degrees F (coals or burners on one side).
Step 2
Pat the chicken dry and rub with oil, then the paprika, brown sugar, salt, garlic powder, and pepper.
Step 3
Open the beer can and pour out (or drink) half. Lower the chicken cavity over the can so it stands upright like a tripod with the legs.
Step 4
Stand the chicken on the cooler side of the grill, close the lid, and cook 1 to 1.25 hours.
Step 5
The chicken is done when the thigh reads 165 degrees F.
Step 6
Carefully lift it off the can (it is hot and full of liquid), rest 10 minutes, then carve.

Cook's tips

Use an instant-read thermometer for accuracy -- pull it at 165 degrees F rather than judging by time alone.
Let the meat rest a few minutes off the heat before cutting so the juices redistribute instead of running out onto the board.
Store leftovers in an airtight container in the fridge for up to 4 days.

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