Juicy whole roasted grilled BBQ chicken on top of your favorite can of beer. This beer can chicken recipe is so easy to make, the grill adds a nice smoky flavor with a crispy exterior and the beer keeps the bird exceptionally moist.

This is a great recipe to make for dad, perfect for Easter long weekend or Father’s Day. The grill does all the work and the beer can helps moisten the chicken. All you need a simple rub and your favorite BBQ sauce to flavor the chicken.

This is definitely one of our favorite ways to grill chicken its crazy juicy and flavourful. You can change up the dry rub and glaze from the traditional BBQ flavors to really any flavor you like. The steam from the cold brew flavors the meat and keeps it moist. Use any beer you like it doesn’t really matter. The beer can props the chicken up so it roasts evenly, no scorching or flipping required.

One of the main benefits of cooking with beer is that is an unparalleled meat tenderizer. The beer turns your standard chicken into the most delicious and moist chicken you’ll ever have, no fancy equipment or techniques required.

For the rub you can always buy a pre packed bbq spice rub from a local BBQ joint or make your own, the main ingredients typically consist of brown sugar, smoke paprika, chili powder, garlic powder, salt and pepper.

Serve the chicken alongside your favorite side dishes.

Crack a beer & enjoy!

Print Recipe

BBQ BEER CAN CHICKEN

Juicy whole roasted grilled BBQ chicken on top of your favorite can of beer. This beer can chicken recipe is so easy to make, the grill adds a nice smoky flavor with a crispy exterior and the beer keeps the bird exceptionally moist.

Prep Time5 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 5 minutes mins

Course: Dinner

Servings: 4

Author: the communal feast

Ingredients

• 3-4 lbs whole chicken
• 1/3 cup olive oil
• 1 tbsp kosher salt
• 1 1/2 tsp freshly ground black pepper
• 1 tbsp chipotle powder
• 1 tbsp chili powder
• 2 tsp red pepper chili flakes
• 1 tsp cayenne pepper
• 2 tbsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tbsp dried thyme
• 2 tbsp brown sugar
• 1 beer can if your whole chicken is on the heavy side opt for a tall can and preferably a lager
• ½ cup BBQ sauce I like to mix 2 different kinds with different flavor profiles like smoky, sweet and tangy

Instructions

1. Preheat the smoker or grill to between 225-275 degrees

2. Mix all of the ingredients for the spice mix and store in an airtight jar like a Mason jar. You will have extra – keep handy in your pantry for future use

3, Remove the neck and giblets and pat the chicken dry with a paper towel. Tuck the wings back under the chicken if you prefer.

4. Brush chicken with olive oil and sprinkle liberally with dry rub mix.

5. Insert the can into the chicken with the legs forward in front of the can to balance the chicken. The can should have extra holes punched in the top with a bottle opener and only be 3/4 full of beer. 

6. Place the chicken in a drip tray, we used a throw away aluminum tray, you can use a cast iron pan something to hold the juices that drip from the chicken and prevent the grill from flaming.

7. Place the chicken on the grill and close the grill cover while cooking. You will cook until the chicken reaches 160 degrees in the breast area and 175 degrees in the thigh area.

8. Depending on the size of your chicken, that will take about 1 hour but it can take up to 2 hours if your whole chicken is quite large ours was small. About 10 minutes before you expect the chicken to be done, you will brush it with your favorite barbeque sauce. You want to cook the sauce until it becomes tacky instead of "wet" – but you don’t want it to burn. So be careful with the time and temperature. The juices will run clear when the chicken is done.

9. Let the chicken rest for 10 minutes before carving. Be careful when removing the can from the chicken because it will be hot and full of liquid!

10. Enjoy!

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