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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 45 mins
Beer can chicken has been a barbecue favorite for years, and for good reason: The technique delivers a tender, juicy, and flavorful whole chicken without the need for frequent flipping or turning. Simply set the burners for indirect heat, close the lid, and let the grill do its thing. Once the chicken is fully cooked, allow it to rest for 10 minutes before carving for optimal juiciness. In the meantime, take advantage of the hot grill and char some of these veggie skewers or grilled potatoes to serve alongside. You'll have a full spread of the ultimate summer dinner recipes!
What does a mustard rub do for barbecue?
Mustard works wonders for barbecued meats. Here, it tenderizes the chicken, acts as a binder for the smoky rub, and encourages the formation of a delectable crust. It's a barbecue dream!
Do you need a grill to make beer can chicken?
You can still make beer can chicken without access to a grill! This recipe includes instructions for roasting this smoky chicken in the oven, with amazing results.
What's the best beer for beer can chicken?
Choose a light lager for this recipe. Avoid using bitter IPAs, heavy stouts, or sharp sours.
Is beer can chicken safe for kids to eat?
Yes! As the chicken cooks, the alcohol in the beer evaporates, leaving behind only the flavors infused into the chicken. If you'd rather skip the beer anyway, keep reading for a suggestion below.
Can you use soda instead of beer for beer can chicken?
Yes, you can. Try cola, lemon-lime soda, or Dr Pepper for a different flavor profile.
How do you get a beer can chicken to stand up?
A 12-ounce can of beer is just the right size to hold up a three- to four-pound chicken. Put the beer can on a flat surface. Position the cavity of the chicken over the can (legs facing down) and slide it on. For added stability and easy transfer to and from the grill, place the beer can and chicken in a cast-iron skillet—it will withstand the heat and collect drippings (preventing flare-ups).
How do you remove the chicken from the beer can?
Removing the chicken from the beer can is a two-person job because the chicken will be hot. After you let the bird rest for 10 minutes, have one person hold the can in place with tongs while the other uses paper towels or a clean kitchen towel to lift the chicken off the can and onto a cutting board. Discard the beer.
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Ingredients
- 1 Tbsp.
chili powder
- 1 Tbsp.
onion powder
- 2 tsp.
garlic powder
- 2 tsp.
smoked paprika
- 2 tsp.
packed light brown sugar
- 1 tsp.
poultry seasoning
- 1 tsp.
black pepper
- 1
(12-oz.) can lager beer
- 2 Tbsp.
yellow mustard
- 1 Tbsp.
kosher salt
- 1
(3- to 4-lb.) whole chicken
Directions
- Step 1In a small bowl, whisk together the chili powder, onion powder, garlic powder, smoked paprika, brown sugar, poultry seasoning, and pepper.
- Step 2Open the beer can and pour half the beer (about 3/4 cup) a large cast-iron skillet. Use a church key-style can opener to make 2 more holes in the top of the beer can. Add 2 teaspoons of the chili powder mixture to the beer can and place the can in the center of the skillet.
- Step 3Pat the chicken dry with paper towels. Sprinkle the outside of the chicken and inside the cavity with the salt. Rub the mustard all over the chicken, including inside the cavity. Sprinkle the remaining chili powder mixture all over the inside and outside of the bird.
- Step 4Position the chicken cavity over the beer can, sliding the bird onto the can so that the drumsticks touch the skillet and the bird sits upright. Tuck the tips of the wings behind the chicken’s back.
- Step 5Preheat a grill to medium-high heat (400 to 425°F) and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners.
- Step 6Place the skillet with the chicken on the unlit side of the grill; cover and cook until the chicken is golden brown, crisp, and the internal temperature reads 165°F on an instant read thermometer, 1 hour to 1 hour 15 minutes.
- Step 7Alternatively, roast the chicken in the oven: Position an oven rack in the center of the oven and preheat to 425°F. Roast the chicken until the chicken is golden brown, crisp, and the internal temperature reads 165°F on an instant read thermometer, 1 hour to 1 hour 15 minutes
- Step 8Transfer the skillet with the chicken to a heat-safe surface and allow to rest 10 minutes. Using tongs and paper towels or a clean kitchen towel, carefully remove the chicken from the can. Carve as desired.
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