Beer Can Chicken
A whole chicken rubbed inside and out with a smoky-sweet spice blend, then grilled standing upright over a half-full beer can for a crackling, browned skin and juicy meat all the way through.
- 1 (4-5 pound) chicken
- 2 tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon garlic powder
- 1 (12-ounce) can lager beer (such as Budweiser, Miller Lite, or Stella Artois)
- In a small bowl, combine the kosher salt, brown sugar, paprika, black pepper, and garlic powder. Mixing the rub before you touch the chicken means you can season quickly and evenly without stopping partway through to measure out another ingredient.
- Season the chicken generously inside the cavity and all over the outside with the spice blend, working it into the skin. Pour out (or drink) half of the can of beer, then lower the chicken cavity down over the can, pressing until only about 2 inches of the can is still showing at the bottom. A half-full can keeps the bird stable and low enough in the cavity to balance well upright.
- Preheat your grill to medium heat, around 350°F to 375°F. If you're using charcoal, bank the coals to one side of the grill rather than spreading them evenly underneath.
- Stand the beer can with the chicken on top, right side up, on the side of the grill without direct heat underneath it — turn off any burners directly below the bird, and if using charcoal, keep it off to the side away from the coals. Cover the grill and cook until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh, about 90 minutes total.
- Carefully transfer the chicken to a cutting board and let it rest for 10 minutes before carving. This rest lets the juices settle back into the meat instead of running out the moment you slice into it.
- Preheat your oven to 375°F with a rack positioned in the lower third. Set the beer-can chicken, right side up, into a cast iron skillet or baking dish.
- Roast for about 15 minutes per pound, checking for doneness once you're within 20 minutes of that estimated time. The chicken is ready when an instant-read thermometer at the thickest part of the thigh reads 165°F and the juices run clear.
- Remove the skillet from the oven and carefully lay the chicken down flat, breast side up, either directly in the skillet or in the baking dish, then lift out the beer can. Turn on the broiler and return the chicken to the oven just until the skin browns and turns crackling-crisp, about 5 to 8 minutes — watch it closely, since broilers can go from golden to burnt quickly.
- Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
Chef's Note: Beer can chicken earns its popularity from the setup as much as the flavor — propping the bird upright lets hot air circulate evenly around the entire chicken, which tends to produce more consistently juicy meat than a bird lying flat in a roasting pan. Whether you go the grill or oven route, the internal temperature at the thigh is the only doneness marker that actually matters here, not the clock.
Serve this with a sauce on the side rather than glazing the chicken itself, since the spice rub and crackling skin are the whole point. Buttermilk ranch, chimichurri, or a smoky romesco all make excellent partners without covering up that crisp, well-seasoned exterior.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.