This simple-to-prepare Beer Can Chicken Recipe is coated in seasoning and grilled until perfectly crispy and loaded with flavor, and beyond juicy. Once you try this, it may become your new favorite way to prepare a whole chicken.

Making the same chicken recipes over and over can be really boring for you and your family. Get out of your routine by making my delicious Arroz con Pollo or Butter Chicken.

Beer Can Chicken

Beer can chicken is both a recipe and a cooking procedure consisting of a whole roasting chicken that is cooked with a half-full beer can in the cavity. The method of cooking is both a roast and a steam. As the beer rises in temperature in the cavity, it will begin to simmer and release its steam in the cavity of the chicken, making it extremely flavorful.

This can be cooked in a myriad of ways using any flavor combination you desire, as well as any beer you enjoy drinking or cooking with. From basted in BBQ sauce to simply coated in a spice blend, beer can chicken can be cooked indirectly on a grill, in a smoker, or in the oven.

Regardless, this recipe is incredibly easy-to-make, much like my brick chicken recipe and always renders a juicy flavorful chicken. I implore you to get creative with the different spice blends, sauces, beers, and cooking methods to make a beer can chicken that you love and works for you and your family.

Ingredients and Substitutions

• Seasonings – You can use salt and pepper or whatever seasoning blend you’d like. Some of my favorites are Blackened Seasoning, Mexican Spice Blend, or my All-Purpose Chicken Seasoning, which is what I used.  
• Oil – Any neutral flavored oil or olive oil will work.
• Beer – You can use whichever beer you’d like. I personally prefer to use a pilsner or an ale.
• Chicken – I used a whole fresh roasting chicken. These usually weigh between 3 ½ and 5 pounds.

How to Make a Beer Can Chicken

Preheat one side of your grill to medium-high heat (400° to 450°). We cook this using the indirect heat method by placing the chicken on the side of the grill where there is no direct heat underneath.

Add the whole chicken to a large bowl and completely coat it inside and out with oil.

Next, add your seasonings to the chicken and rub it in so that it is covered.

Sprinkle some of the seasoning in the oiled cavity and rub it in as well.

Place a half-full beer in the center of a 10” cast iron skillet or sauté pan.

Put the chicken on the beer by wrapping the cavity opening around it.

Stand the chicken upright and then place it on the side of the grill where there is no heat directly underneath and roast for 1 hour and 15 minutes or until it is browned and reads 165° in the breast and thigh.

Add optional garnishes of parsley and sliced green onions.

You can serve it as is or carve the chicken and serve it.

Cooking Variations

Here are a few alternate cooking methods if preparing this on a grill is not an option:

Oven Baked – Place the beer can chicken in a pan standing upright and place it on the middle rack in the oven. Bake at 425° for 1 hour and 15 minutes or until it is browned and reads 165° in the breast and thigh.

Smoked – For smokier flavors, place the beer can chicken in a pan standing upright. Place it in a preheated smoker at 425° and smoke for 1 hour and 15 minutes or until it is browned and reads 165° in the breast and thigh.

Make-Ahead and Storage

Make-Ahead: This recipe is best when eaten as soon as it’s done cooking. However, you can keep this warm in a pan covered in the oven at low temperatures (<200°) for up to 30 minutes before serving.

How to Store: Place the beer can chicken covered in the refrigerator for up to 4 days. This will freeze well-covered for up to 3 months. Thaw for 1 day in the refrigerator or until thawed before using.

How to Reheat: Place the chicken in a pan with ½ cup of water.  Cover with foil and bake in the oven at 350° for 20-25 minutes or until hot.

More Chicken Recipes

• Chicken Cacciatore
• Smoked Chicken Wings
• Spatchcock Chicken
• Chicken Paprikash
• Chicken Kiev