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5 from 3 votes

Beer Can Chicken

Grilling season simply cannot be complete without the amazing flavor and aroma of beer can chicken.  If you have never tried this amazing grilled recipe, today is the day for this amazingly juicy chicken! 
Prep Time10 minutes
Cook Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Keyword: Beer Can Chicken, Grilled Chicken
Servings: 8
Author: Amanda Rettke - iamhomesteader.com

Equipment

  • 8x10 disposable pan

Ingredients

  • 1 can beer, half-full, room temperature
  • 5 pound whole chicken, neck and giblets removed
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground black pepper

Instructions

  • Preheat gas grill to medium-high heat.
  • Pat chicken dry with paper towels.
  • In a small bowl, combine oil, cumin, garlic powder, onion powder, kosher salt, paprika, oregano, cayenne pepper, and black pepper. Thoroughly coat the outside and inside cavity of the chicken.
  • Place half-full beer can (opened) into the disposable pan.
  • Lower chicken onto beer can so that the chicken is sitting upright.
  • Turn off one grill burner and place the chicken over this area, for indirect cooking.
  • Reduce the grill heat to medium and maintain a temperature of 325° to 350° F.
  • Allow the chicken to cook with the lid closed. (Do not open up the lid for at least the first 45 minutes while the chicken is cooking.)
  • At 1 hour and 15 minutes, use a thermometer to check the temperature. Insert the thermometer into the thickest part of the chicken, without touching the bone, the thermometer should read 165° F.
  • Turn the grill heat up to high and allow the chicken crisp for 10 minutes longer.
  • Carefully transfer the chicken out of the grill and allow it to rest 10 minutes.
  • Carefully lift the chicken off the beer can.
  • Cut chicken into pieces and serve immediately.

Notes

TO STORE THE RUB:  Combine all seasonings in an airtight jar.  Store away from heat or light for up to six months
TO STORE LEFTOVERS:  Leftover chicken can be stored in the refrigerator for up to 3-4 days in an airtight container.  Best if wrapped tightly in plastic wrap.