Beer Can Chicken

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a flavorful and juicy chicken recipe? Look no further than the Beer Can Chicken recipe. This classic method involves placing a whole chicken over an open beer can, allowing the steam and flavors from the beer to infuse into the meat as it cooks on the grill or in the oven. With its crispy skin and tender meat, this recipe is a crowd-pleaser for any occasion. Get ready to impress your guests with this simple yet delicious dish that's perfect for summer barbecues and gatherings.

Keywords: beer can chicken, flavorful, juicy, grill, oven

Beer can chicken recipe details

Beer can chicken recipe, recipe Rating: 4.5
Number of votes:102

I have tried several beer can chickens and changed the ingredients up till I found one the whole family loves!!
Ready in: 2 hours 30 mins

Ingredients

Serves: 10

• 1/2 cup dark brown sugar
• 1/2 cup kosher salt
• 1/2 cup paprika
• 4 tablespoons fresh ground pepper
• 1 teaspoon cayenne pepper
• 2 cups cherry wood chips, soaked
• 4 tablespoons vegetable oil
• 2 (3 to 4 pound) whole chickens
• 2 cans beer

Preparation method

Prep: 1 hour | Cook: 1 hour 30 mins

1. Combine the brown sugar, salt, paprika, black pepper, and cayenne pepper.
2. Clean out chicken cavity and wash chicken with cold water. Pat dry with a paper towel. Rub each chicken with 2 tablespoons oil. Rub the spice mixture inside and outside of the chicken, pulling out the wings to make sure you cover entire bird.
3. Take each can of beer and pour out 1/2 the can. Using can opener poke 2 extra holes in top of beer cans. Pour 1 teaspoon of spice rub into each can (be careful, it will foam up out of can).
4. Preheat an outdoor grill for indirect medium grilling. soak the hickory chips in a bowl of water for at least 60 minutes. Put the soaked wood chips over the coals or according to your grill’s manual.
5. Place the beer can in the chickens cavity and use the chickens legs to make a tripod.
6. Make sure to use indirect cooking, if the chickens are placed right over the coals or gas flame the chickens will burn. If the skin starts getting to dark get loosely cover the top of the chickens with a piece of aluminum foil.
7. Chickens should be ready in 1 1/2 hours or when the internal temperature of chicken reaches 180 degrees F (80 degrees C). You will see juices running clear off bottom of chickens.Cook’s Note

Try not to open the grill too often. I recommend once after an hour then every 15 minutes to make sure it is not burning (just a QUICK peek each time) don’t let too much heat escape