Beer Can Grilled Chicken Recipes

If you're looking for a foolproof way to make the juiciest, most flavorful whole chicken on your grill, beer can chicken is absolutely going to become your new go-to recipe. I'm serious about this one. The first time I made this, I was nervous. A whole chicken sitting upright on a can of beer? It sounded wild, but Donald practically inhaled it, and even Alex, who's normally skeptical about dinner, asked when we could make it again.

Jump to:

• Why You Will Love This Recipe
• Ingredients For Beer Can Chicken
• How To Make Beer Can Chicken On The Grill
• Storage And Reheating
• Tips And Variations For Beer Can Chicken
• FAQ About Beer Can Chicken
• Recipes You May Like
• Final Thoughts
• Beer Can Chicken: The Juiciest Grilled Whole Chicken Recipe

Here's what makes beer can chicken so special: the beer can acts as both a stand and a steam generator, keeping the meat incredibly moist while the skin gets crispy and golden. The chicken cooks using indirect heat, which means you're basically letting the grill do the work while you relax. No flipping, no fussing, just set it and forget it for about an hour and a half.

This is definitely becoming a favorite for our family barbecues, and I love that it looks way more impressive than it actually is. Your guests will think you spent hours on this, when really you just seasoned a chicken and sat back with a cold drink. If you enjoy trying different grilled chicken recipes, you might also love making honey garlic butter chicken, which has that same simple-but-wow factor.

Why You Will Love This Recipe

Before we dive into how to make it, here's what you're getting with beer can chicken:

• Super moist, tender chicken that stays juicy even after sitting out at a barbecue
• Golden, crispy skin that's actually crispy (not rubbery like so many grilled chickens)
• Takes about 90 minutes total, with almost no hands-on time once it's on the grill
• Looks impressive enough for entertaining, but easy enough for a weeknight
• The spice rub is simple and lets the chicken flavor shine through
• Works on a regular gas or charcoal grill (no special equipment needed)
• Perfect for meal prep since leftovers are amazing for salads and sandwiches

Ingredients For Beer Can Chicken

• 1 whole chicken, about 4 pounds
• 2 tablespoons extra virgin olive oil
• 1 can beer (12 ounces), room temperature and opened
• 1 tablespoon kosher salt
• 2 tablespoons fresh thyme leaves, chopped (or 1 tablespoon dried thyme)
• 1 tablespoon black pepper
• Optional: fresh herbs like rosemary or sage for inside the beer can

I love using kosher salt for this because it distributes more evenly than table salt, and fresh thyme makes such a difference. If you don't have fresh thyme on hand, dried works fine. I've made this with both and honestly can't tell a huge difference.

How To Make Beer Can Chicken On The Grill

Getting Your Grill Ready

First things first, you need to set up your grill for indirect heat. If you're using charcoal, push all your coals to one side, leaving the other side completely empty. For a gas grill, just turn on one side of the burners and leave the other side off.

This indirect heat setup is key. You want the chicken cooking from the ambient heat, not directly over flames. That's what keeps the skin from burning while the inside stays moist.

Seasoning The Chicken

Remove the neck and giblets from inside the chicken if they're still there. Pat the chicken dry with paper towels because moisture is the enemy of crispy skin.

Mix your salt, pepper, and thyme together in a small bowl. Rub this mixture all over the chicken, making sure to get it under the skin if you can. Then rub the whole thing with olive oil. This sounds simple, but it's what makes the skin so golden and crispy.

Setting Up The Beer Can

Here's the step that always makes people laugh: drink half the beer. Seriously. You want the can to be half full so it doesn't boil over and make a mess in your grill.

Open the can (if it isn't already) and you can add a sprig of fresh thyme or rosemary to the beer if you want. I usually do this because it adds a little extra flavor. Some people skip this step and it's totally fine.

Placing The Chicken On The Can

This might feel awkward the first time, but it's easier than you think. Hold the chicken upright and slowly lower it onto the open beer can. The can should fit inside the cavity of the chicken, and the chicken should be sitting upright with the legs and beer can acting like a tripod to keep everything balanced.

Grilling The Chicken

Place the chicken on the cool side of your grill (the side without heat directly underneath). Make sure it's stable and not going to tip over. Close the grill lid and walk away.

Seriously, don't check it for at least an hour. I know it's tempting, but opening the grill lets the heat escape and messes with the cooking time. After an hour, start checking every 15 minutes or so with a meat thermometer. The chicken is done when the thickest part of the thigh reads 165°F.

Timing And Doneness

A 4 pound chicken usually takes about an hour and a half total. Bigger chickens will take longer. If you don't have a meat thermometer (though I'd really recommend getting one), you can pierce the thickest part of the thigh with a knife. If the juices run clear instead of pink, you're done.

Let the chicken rest for about 10 minutes before carving. This lets the juices redistribute throughout the meat.

Storage And Reheating

Leftover beer can chicken is gold. Let it cool completely, then store it in an airtight container in the fridge for up to four days. I love shredding the leftovers and using them for salads, sandwiches, or quick weeknight grain bowls.

To reheat, I usually just eat the chicken cold (honestly, it's delicious that way), but you can warm sliced pieces in a 350°F oven for about 10 minutes if you prefer it hot. Avoid the microwave if possible because it dries out the meat. The flavor actually gets better after a day in the fridge as everything mingles together.

Tips And Variations For Beer Can Chicken

Here's what I've learned from making this probably twenty times now. First, make absolutely sure your grill is preheated and stable before you put the chicken on. An unstable chicken means you're anxious the whole time, and honestly, what's the point of a hands-off recipe if you're stressed?

Second, if you're worried about the beer heating up too much and boiling over, you can put a drip pan filled with a little water under the chicken. This catches any drippings and helps keep everything tidy.

Third, don't skip the olive oil. It's what makes that skin so crispy and golden. I tried making this once with just the spice rub, thinking I was being healthier, and it was fine but not as good.

Want to mix things up? Use a different beer. A light beer gives you a milder flavor, while a darker beer adds more depth. Some people use apple juice or a combination of beer and apple juice. I've even done this with broth instead of beer for an alcohol free version, and it's honestly just as good.

FAQ About Beer Can Chicken

How does beer can chicken keep the meat moist during cooking?

The beer can acts like a steam generator. As it heats, it releases steam inside the cavity of the chicken, which keeps the inside incredibly moist. At the same time, the grill heat is cooking the outside, which keeps the skin from getting soggy. It's basically like roasting a chicken in its own moisture while the outside gets crispy. This is why you always get such juicy results compared to other grilled chicken methods.

Can I make beer can chicken in the oven instead of on a grill?

Absolutely. Preheat your oven to 350°F. Set the chicken with the beer can on it in a roasting pan and place it on the lower rack. It'll take about an hour and a half for a 4 pound chicken, same as on the grill. You won't get quite the same smoky flavor, but the chicken will be just as moist and tender. This is what I do when the weather's terrible or I need a backup plan.

What can I use instead of beer for beer can chicken?

The most common substitute is a can of baked beans. You remove the label, half the beans with liquid inside, and use it the same way. The chicken juices run down into the beans, which is actually a really clever side dish. I've also used apple juice, chicken broth, and even a can of cola. The liquid is really doing the heavy lifting here, not so much the specific flavor.

How do I know when beer can chicken is fully cooked?

A meat thermometer is your best friend here. You want the thickest part of the thigh to reach 165°F. If you don't have a thermometer, pierce the thigh with a knife and look at the juices. Clear means done, pink means keep cooking. The chicken might still look a little pink at the bone even when it's fully cooked, so don't let that scare you. Trust the thermometer or the juice test.

Recipes You May Like

• Honey Garlic Butter Chicken that's quick and easy, perfect for when you want that same impressive result but with a different flavor
• Baked BBQ Chicken Thighs for another weeknight winner that has that same smoky, delicious vibe
• Creamy Chicken Piccata with Lemon and Capers if you want to switch things up with something a little lighter

Final Thoughts

I genuinely think beer can chicken is one of those recipes that should be in every griller's rotation. It looks fancy, tastes amazing, and honestly requires almost no skill. The hardest part is remembering not to peek at the chicken while it's cooking. I promise you, if you've been intimidated by grilling whole chickens before, this method is going to change your mind.

Give this a try at your next barbecue and watch how impressed everyone gets. Your family is going to ask you to make this again and again. I hope you love it as much as we do!

Save this to Pinterest for your next grilling adventure, and let me know how it turns out. Happy grilling!

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