If the thought of roasting a whole chicken intimidates you, or you're worried the bird will turn out dry, this is the recipe for you. Beer can chicken is our secret to incredibly juicy, flavorful meat every time. While the process may look complicated, it's actually as easy as cooking your chicken on a can of beer (or juice!). Read on for everything you need to know about making beer can chicken including our must-have rub recipe and tips for selecting the best beer.
Beer Can Chicken Seasoning
A beer can chicken rub is essential for ensuring the finished dish is full of flavor. Our all-purpose rub is great in this recipe but can also be used for grilled chicken, pork, and even tossed on veggies. For this chicken recipe, you'll add some to the beer can and rub the rest on the outside of the bird for crisp, caramelized skin.
What Kind of Beer Is Best for Beer Can Chicken?
When choosing a beer for your beer can chicken recipe, the most important thing to consider is if you'd drink it. Like cooking with wine, you want to choose something you enjoy drinking. Lager is a great place to start. It has a mild flavor that many people enjoy. You can also make this beer can chicken recipe with a pale ale, sour, or IPA.
Tips for the Best Beer Can Chicken
When making beer can chicken on the grill or in the oven, there are a few things to keep in mind for the juiciest results.
- Prep the Chicken: Ensure the chicken is completely dry before rubbing it with the spice mixture. This will help it brown evenly. Our Test Kitchen likes to use paper towels for this step.
- Add Lemon: We like to stuff the chicken with fresh lemon slices for maximum flavor. You can add them before placing the chicken on the beer, soda, or juice can.
- Baste with Butter: Blend the rub with butter and use it to baste the chicken as it cooks for crisp skin and juicy meat.
- Let it Rest: After it's cooked, let the chicken rest for at least 10 minutes so the juices have a chance to settle into the meat.
Ingredients
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2 teaspoons salt
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2 teaspoons packed brown sugar
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2 teaspoons paprika
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1 teaspoon dry mustard
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1/2 teaspoon dried thyme, crushed
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1/2 teaspoon ground black pepper
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1/4 teaspoon garlic powder
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1 12 ounce can beer
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1 3 1/2 to 4 pound whole broiler-fryer chicken
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2 tablespoons butter, melted
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1 lemon wedge
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lemon wedges
Directions
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In a small bowl combine salt, brown sugar, paprika, dry mustard, thyme, pepper, and garlic powder. Discard about half of the beer from the can. Add 1 teaspoon of the spice mixture to the half-empty can (beer will foam up).
Test Kitchen Tip: If desired, substitute the beer with non-alcoholic beer, apple juice, ginger beer, or cola.
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Rinse chicken body cavity; pat dry with paper towels. Sprinkle 1 teaspoon of the spice mixture inside cavity. Add melted butter to the remaining spice mixture in bowl; mix well.
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Hold chicken upright with opening of the body cavity at the bottom and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward so the bird rests on its legs and the can. Twist wing tips behind back. Stuff the 1 lemon wedge into neck cavity to seal in steam. Brush butter mixture over outside of chicken.
Test Kitchen Tip: To grill the chicken without the beer can, prepare chicken as directed. Place chicken, breast side up, on grill rack over drip pan. Cover and grill as directed.
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For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Stand chicken upright on grill rack over drip pan. Cover and grill for 1 to 1 1/2 hours or until an instant read thermometer inserted into the thigh registers at least 170°F. If necessary to prevent overbrowning, cover chicken loosely with foil. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, removing upper grill racks if necessary so chicken will stand upright.)
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Using hot pads or oven mitts, carefully remove chicken from grill, holding by the can. Cover with foil; let stand for 10 minutes. To remove the beer can from the chicken, use a hot pad to grasp the can and heavy tongs to carefully remove the chicken. It may help to have two people for this step. Keep plenty of towels on hand for easy clean up! If desired, serve with additional lemon wedges.
What to Serve with Beer Can Chicken
- A peak-of-the-season tomato salad is a refreshing side that will compliment the sweet and lightly spiced rub seasoning the chicken.
- It's easy to toss a few ears of corn on the grill during the last 10 to 15 minutes of cook time for the chicken.
- Make-ahead a delicious pasta salad that is ready and waiting in the refrigerator when you are ready to serve the chicken.
- End the meal with a simple Lemon Blueberry Dump Cake. You can easily assemble and bake this light summery dessert while the chicken is on the grill. Or, try serving this beer can chicken recipe with a slice of homemade strawberry poke cake.
Nutrition Facts (per serving)
| 1249 | Calories |
| 68g | Fat |
| 25g | Carbs |
| 127g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1248.6 | |
| % Daily Value * | |
| Total Fat 68.4g | 88% |
| Saturated Fat 21g | 105% |
| Cholesterol 414.4mg | 138% |
| Sodium 1483.9mg | 65% |
| Total Carbohydrate 24.9g | 9% |
| Dietary Fiber 5.7g | 20% |
| Total Sugars 8.2g | |
| Protein 126.7g | 253% |
| Vitamin D 0mcg | 0% |
| Vitamin C 98.2mg | 109% |
| Calcium 130.5mg | 10% |
| Iron 7.3mg | 41% |
| Potassium 1354.1mg | 29% |
| Fatty acids, total trans 0.2g | |
| Vitamin D 9.1IU | |
| Alanine 7.3g | |
| Arginine 7.8g | |
| Ash 7.9g | |
| Aspartic acid 11.1g | |
| Caffeine 0mg | |
| Carotene, alpha 9.5mcg | |
| Choline, total 320.7mg | |
| Copper, Cu 0.4mg | |
| Cystine 1.7g | |
| Energy 5224.6kJ | |
| Fluoride, F 107mcg | |
| Folate, total 52.4mcg | |
| Glutamic acid 18.2g | |
| Glycine 8g | |
| Histidine 3.7g | |
| Isoleucine 6.2g | |
| Leucine 9g | |
| Lysine 10.1g | |
| Methionine 3.3g | |
| Magnesium, Mg 131.4mg | |
| Manganese, Mn 0.3mg | |
| Niacin 39.4mg | |
| Phosphorus, P 880.5mg | |
| Pantothenic acid 5.1mg | |
| Phenylalanine 4.8g | |
| Phytosterols 4.6mg | |
| Proline 6.1g | |
| Retinol 265.3mcg | |
| Selenium, Se 111mcg | |
| Serine 4.4g | |
| Starch 0.2g | |
| Theobromine 0mg | |
| Threonine 5.1g | |
| Vitamin E (alpha-tocopherol) 2.1mg | |
| Tryptophan 1.4g | |
| Tyrosine 4g | |
| Valine 6g | |
| Vitamin A, IU 1525.8IU | |
| Vitamin A, RAE 297mcg | |
| Vitamin B-12 1.4mcg | |
| Vitamin B-6 2mg | |
| Vitamin K (phylloquinone) 17.8mcg | |
| Water 519.4g | |
| Zinc, Zn 9mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
