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Classic Beer Can Chicken for the Grill

A whole, perfectly roasted Beer Can Chicken with deeply browned, crispy, seasoned skin resting on a white plate.
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Make moist, flavorful whole chicken standing upright on your gas grill using this simple technique and dry rub.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs)
  • 1 standard 12 oz can of beer (lager or pale ale recommended)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (optional)

Instructions

  1. Prepare the dry rub by mixing the salt, paprika, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a small bowl.
  2. Rinse the chicken inside and out and pat it completely dry with paper towels. This helps the skin crisp.
  3. Rub the entire surface of the chicken with olive oil, then generously coat it with the prepared dry rub, including the cavity.
  4. Open the beer can and pour out or drink about half of the liquid. This prevents boiling over.
  5. Carefully position the chicken upright over the open beer can, inserting the can into the chicken cavity so the chicken rests securely on the can and its own legs/wings.
  6. Preheat your gas grill to a medium-low heat (around 325°F). You want indirect heat. If your grill has two burners, light only one side.
  7. Place the chicken assembly on the cool side of the grill (indirect heat). Close the lid.
  8. Grill for approximately 1 hour and 15 minutes to 1 hour and 30 minutes. Do not open the lid frequently.
  9. Check the internal temperature using a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The chicken is done when the internal temp reaches 165°F.
  10. Carefully remove the chicken and the can from the grill using tongs and heat-resistant gloves. Let the chicken rest on a cutting board for 10 minutes before carving.

Notes

  • For best results on a gas grill, position the chicken so the can is directly over a burner that is turned off, using the other side for heat.
  • If you do not want to use beer, substitute the liquid with 12 oz of chicken broth or apple juice.
  • To ensure maximum crispness, avoid basting the chicken during the cooking process.

Nutrition

Find it online: https://onedishuniverse.com/beer-can-chicken-recipe-grill-guide/