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6 Chicken  |   Jump to Recipe

Beer Can Chicken

I’m not a big sports fan, but I sure do love game day/tailgating eats.

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Half Beer Can Chicken

Like this Beer Can Chicken.  Kosher salt, brown sugar, paprika, cayenne and black pepper get rubbed on first.  Then, the chicken takes a seat on a can filled with light beer, onion, garlic, lemon zest and thyme.  Cooked upright on the grill, this brazen bird gets infused with flavor from the inside out.  I like to serve simply with  lemon wedges.  And beer of course 😉

If you’d like to take this recipe on the go (to your next tailgating party), prep everything in advance for easy game day execution.  The bulk dry rub can be made a week in advance, and stored at room temperature.  Give your bird a rubdown at least one hour in advance, allowing the flavors to get into the meat.  The thyme, onion and garlic can be prepped and stored together; however, don’t zest the lemon in advance.  If not used immediately, the flavor of the lemon oils will diminish quickly after zesting.  Finally, when transporting chicken, make sure it’s well-wrapped in plastic and well-chilled on ice.  Continue reading for the recipe.

Flavorings

I’ve tested a number of recipes for Beer Can Chicken, and at first, I was getting a little frustrated with the whole beer can situation.  Aluminum beer cans are flimsy.  They can easily get crushed, dented and/or tipped over (speaking from personal experience).  Also, the mouth is too small.  It’s difficult to add aromatics, and restricts escaping steam.  To fix these issues, I replaced the beer can with a clean 14 oz. can (see photo above).  These cans are solid, sturdy, and have a wide mouth, making it easy to add liquids and aromatics.  The wide mouth also lets out more steam, infusing more flavor into the chicken.  This solution requires a little extra effort (cleaning the can), but the benefits are well worth it.

Raw Chicken on Grill

So sassy!

Beer Can Chicken

Half Beer Can Chicken

Beer Can Chicken

by Brandon Matzek
4.84 from 6 votes
Print Recipe Pin Recipe
Servings 2 servings

Ingredients
  

For the dry rub:

  • 4 tablespoons kosher salt
  • 3 tablespoons light brown sugar
  • 1 1/2 tablespoons paprika
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon cayenne pepper
  • 1/2 tablespoon freshly ground black pepper

For the chicken:

  • 1 (4 – 5 pound) whole chicken, neck and giblets removed, rinsed, and well dried
  • 2 heaping tablespoons dry rub
  • 6 sprigs fresh thyme
  • 2 garlic cloves, smashed and peeled
  • 1/4 yellow onion
  • 2 strips lemon zest
  • 1 can or bottle of room temperature light lager (or use whatever’s available)
  • Lemon wedges, for serving

Special equipment: 1 14 oz. can (label removed and any glue cleaned off), charcoal or gas grill, 1 aluminum baking dish (if using charcoal grill)

    Instructions
     

    • Add kosher salt, brown sugar, paprika, smoked paprika, cayenne and black pepper to a jar. Cover and shake to combine. Measure out 2 tablespoons and save the rest for another chicken. Season the chicken all over with the dry rub (including in the cavity). Transfer to the refrigerator, and let sit for at least 1 hour.
    • Prepare your grill for indirect heat cooking. If using a charcoal grill, place an aluminum baking dish in the middle of the charcoal grate, then surround with hot coals. The pan will catch any dripping fat, minimizing flare-ups. If using a gas grill, fire up only half of the burners.
    • Place thyme, garlic, onion and lemon zest in a clean 14 oz. can. Pour in beer until the can is half full. Enjoy remaining beer immediately. Lower the chicken on to the can. The can should fit snugly in the chicken’s cavity. Transfer the chicken to the grill over the indirect heat zone. The chicken’s legs and can should form a tripod to keep it stable. Cover, and cook until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F (50 – 65 minutes). Transfer the chicken upright to a cutting board, and let rest for 10 minutes before carving.
    • Carefully remove the can from the cavity (the beer may still be hot), and cut chicken into halves or pieces. Serve with lemon wedges.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Whole Chicken

    6

    More Chicken

    Reader Interactions

    Comments

      • Brandon Matzek says

        Thanks Dixya! You can make Beer Can Chicken in the oven. Roast the chicken upright at 400 for about 1 hour and 20 minutes (20 minutes per pound is a good measure). Enjoy!

        Reply

    2. J.S. @ Sun Diego Eats says

      Well-executed chicken is a thing of beauty, too often its overcooked or underseasoned and thats how it gets a more bland reputation. I’ve always wondered about beer can chicken and I think I like that this uses a sturdy plain aluminum can instead of a real beer can which is flimsy and kind of painted on the outside?

      Do you think this would turn out nicely in the oven too?

      Reply

      • Brandon Matzek says

        I loooooove a well cooked chicken. Juicy, fatty, crispy (skin) and salty. I’m sure this would work in the oven as well. I gave some timing/temp suggestions in the previous comment.

        Reply

      • Brandon Matzek says

        You know… a coworker of mine just mentioned something similar. He said, “I don’t like cooking chicken because I’m afraid I’m going to get my whole family sick.” I guess it’s a thing! I’ve never had an issue, and I’ve been cooking whole chickens for yeeeears. Go for it ;)! Thanks Graham.

        Reply

    6. Meggan | Culinary Hill says

      Beer Can Chicken is one of those things I’ve heard of or read about but have no personal experience with… sort of like unicorns. But it looks so tasty and juicy and delicious (unlike unicorn which is tough and stringy) that it might be time to try it out! The rub in particular will have all sorts of useful applications too. Yum!

      Reply

      • Brandon Matzek says

        Haha! Thanks Meggan. This is much tastier than unicorn 😉 I just started cooking beer can chickens last year. It’s a fun way to switch things up!

        Reply

    7. Sippitysup says

      That little chicken looks a little indignant. Sitting on the grill fists on her hips and beer can up her butt! Tell her it’s worth it. She’ll be the star of the show. GREG

      Reply

    8. Liren says

      I’m not much of a game day person, either, but I’ll totally hang out for the food! Love beer can chicken – yours is so perfectly bronzed and irresistible, Brandon!

      Reply

      • Brandon Matzek says

        Thanks Liren! Yeah, I love all the chips, dips, wings, stews, chilis, etc. But you’ll rarely find me watching a game. Instead I’m hanging out and gabbing away by the appetizer table 😛

        Reply

    11. Brian @ A Thought For Food says

      So, I know Eric’s been dying to try this… and we just got a Big Green Egg as a housewarming present. I think this will be one of the first things we try on there.

      And I don’t care about sports… but I love the eating and drinking part. 🙂

      Reply

    13. Nate says

      Any recipe that requires you to drink half a beer is a winner. In regards to the 14oz can, I know some cans have a white liner inside them now. I’m guessing that might not be the best thing to heat over a grill. I know not all of them have this liner, but I can’t remember which do/don’t. Any thoughts on which are safe bets so I don’t have to open 5 cans to find one?

      Reply

    14. Adri says

      Confession: I am not much os a sports fan either, but I do love the food. I particularly love beer can chicken. We make it all the time, and I have to try your version. It sounds great!

      Reply

    22. Edward Gaulrapp says

      5 stars
      I made your Beer Can Chicken… it was divine! So moist and delicious… and the rub is so good, that I now use it for pork too. Thanks for sharing!

      Reply

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