There are few things in life better than a juicy chicken with perfectly crispy skin.
And when it comes to backyard cooking, nothing beats a beer can chicken on the grill.
As funny as it sounds, beer butt chicken is a great way to get an insanely flavorful, tender chicken.
And trust me, the cooking process is actually fun and simple.
I’ve made this recipe dozens of times, and every single time, it’s a crowd pleaser.
Picture it: You’ve got friends crowding around the grill, beers in hand, watching the entire bird cook upright over a can of beer.
In this blog post, I’ll walk you through exactly how to make the best beer can chicken recipe.
I’ll also share all my tips, tricks, and frequently asked questions to guarantee success every time.
Why Beer Can Chicken Works
When you place a whole chicken over a room-temp beer and grill it upright, two incredible things happen.
One: The beer inside the can steams the chicken cavity, keeping the chicken meat super juicy and tender.
Two: The high heat on the outside combined with a solid spice rub gives you that beautiful, crispy skin.
Some people joke that it’s a waste of good beer, but trust me, it’s worth sacrificing a can.
Ingredients You’ll Need
Here’s everything you need to make this great recipe:
- 1 whole chicken (about 4-5 pounds chicken works best)
- 1 can of beer (12 ounces; more on the type of beer below)
- Olive oil – Helps the skin get extra crispy.
- Spice rub – I make my own, but you can use your favorite dry rub:
-
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp kosher salt
- 1 tsp cayenne pepper (optional for heat)
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp dried thyme
Homemade sauce or your favorite BBQ sauce for finishing.
Step-by-Step: How to Make the Best Beer Can Chicken
1. Prep the Chicken
Pat the entire outside of the chicken dry with paper towels. This is the key to crispy skin. Remove any giblets from the chicken cavity and trim any excess fat. Let the chicken come to room temperature for about 20 minutes while you prep the rub.
2. Make Your Spice Rub
In a small bowl, mix together your dry rub ingredients: brown sugar, black pepper, garlic powder, cayenne pepper, and herbs. Rubbing this all over the entire chicken gives you flavorful outer layers and locks in moisture.
Drizzle the chicken with a bit of olive oil and coat it with the spice mixture. Don’t forget to season inside the chicken cavity for extra flavor.
3. Prep the Beer
Crack open a can of beer and take a few sips. You’ve got to! You only need about half a can left. Pro tip: Use a room temp beer. The gentle steam keeps the chicken meat moist as it cooks.
If you’re feeling fancy, toss a clove of garlic, a sprig of rosemary, or a splash of chicken broth into the can before setting the bird upright.
4. Set Up the Grill
Whether you’re using a gas grill or a charcoal grill, the setup is the same:
Aim for an internal temperature of the grill around 375°F.
Use indirect heat, meaning the chicken sits on the cool side of the grill while the burners or coals are on the other side.
Place a drip pan underneath the chicken to catch drippings and avoid fiery flare-ups.
5. Grill the Chicken
Slide the entire chicken onto the top of the can, setting it so the bird stands upright over the drip pan. Carefully place it on the grill, close the lid, and let the magic happen.
Cooking time:
A 4 to 5-pound chicken will take about 1 hour 15 minutes to 1 hour 30 minutes over medium-low heat.
Always check the thickest part of the thigh with an instant-read thermometer. You’re aiming for 165°F.
6. Let the Chicken Rest
This is non-negotiable. Once the chicken cooks, carefully transfer it to a baking sheet or cutting board and let it rest for 10-15 minutes. This allows the juices to redistribute, giving you perfectly juicy chicken every time.
Tips & Tricks for Perfect Beer Can Chicken
1. Pick the right kind of beer. A cold beer works fine, but I prefer room temp beer for better steaming. A pale ale or lager gives a subtle flavor without overpowering the chicken.
2. Size matters – Adjust cooking time based on the size of your chicken. A smaller pound chicken cooks faster.
3. Check proper temps – Always use a meat thermometer at the thickest part of the chicken thigh to avoid guessing.
4. Make extra – Leftovers store beautifully in an airtight container for up to 4 days. Use them for salads, tacos, or sandwiches the next day.
5. Try different methods – You can also adapt this for the lower rack of your oven or even roast it in a roasting pan for a roast chicken vibe.
Best Sides to Serve with Beer Can Chicken
The smoky, juicy flavors pair perfectly with these classic favorites:
- Grilled corn on the cob
- Garlic bread
- Roasted potatoes
- Coleslaw
- Baked beans
- Fresh green salads
Frequently Asked Questions (FAQs)
Q: What’s the best type of beer to use?
A: Honestly, any kind of beer works, but I usually go for a light lager or pale ale. A hoppy IPA can add bitterness, so avoid that unless it’s your favorite way to cook.
Q: Can I make this without beer?
A: Yep! Use a can filled halfway with chicken broth or even soda water — you’ll still get that juicy chicken.
Q: How do I know when it’s done?
A: Check the thickest part of the chicken thigh using an instant-read thermometer. The internal temp should hit 165°F.
Q: Can I make this in the oven?
A: Absolutely. Place the chicken upright on a baking dish or roasting pan and bake at 375°F on the lower rack of your oven
Q: How do I get extra crispy skin?
A: Pat the chicken dry with paper towels, coat it with olive oil, and don’t rush the cooking process. High heat at the end (just a few minutes) works wonders too.
Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken pieces in freezer-safe containers for up to 3 months.
- Reheat: Warm gently in the oven at 350°F or shred and use in soups, salads, and wraps.
There’s a reason this is my go-to beer can chicken recipe: it’s simple, flavorful, and a great way to turn a plain whole chicken into a killer meal.
The combo of spice rub, indirect heat, and that magical can of beer guarantees perfectly juicy chicken with crispy, golden skin every single time.
So grab a cold beer, fire up the grill, and get ready to impress everyone at your dinner table.
Once you try this method, I promise you’ll never go back to boring chicken again.
