How to Make the Best Beer Can Chicken

Beer can chicken may seem like a crazy way to cook a whole chicken, but hear us out… it really creates a moist, flavorful bird on the grill without much effort.

If you are concerned about a “beer taste” being added to the chicken, don’t worry. The chicken will not taste like beer.

What Is Beer Can Chicken?

Cooking a full chicken on a grill may seem impossible without a rotisserie spit. However, one way you may not know of is through the use of a beer can.

So, what exactly is beer can chicken? Some other cultures may call it drunken or dancing chicken, beer butt chicken, or chicken on a throne. All these terms mean the same thing: an entire chicken sitting on a beer can over indirect heat.

Indirect heat can be achieved on a grill by lighting the burners on one side, and placing the bird on the other.

You begin by placing the beer can into the animal’s “bottom” cavity. The beer inside the can will provide moisture and a little flavor to the meet. It also helps the bird stand up, so it cooks more evenly.

The full recipe is below.

The Best Beer for Beer Can Chicken

The best beer to use would be a cheap, light beer. This means Coors Light, Miller Lite, Busch, Keystone… something cheap with little flavor.

You wouldn’t want to waste a premium beer on this recipe. The flavors from the beer simply won’t make a huge difference in the final taste of the meat. Oh, it would work, but I’d rather drink a good IPA or stout instead of wasting it on this.

In a pinch, you could always use a pop can, or an empty can of vegetables. Empty the can out, give it a good rinse, and fill it halfway with water. This will do basically the same thing.

How To Cook Beer Can Chicken

The next step is to get that bird on the grill.

Ingredients

• Disposable Tin Foil Pan
• A can of light beer (non-alcoholic beer works too)
• Thyme, pepper, and salt
• One whole chicken
• A meat thermometer

Instructions

• Remove the bird’s giblets, then rub the meat with a 1:1:1 mix of the spices. We recommend you use some thyme, pepper, and salt, but paprika and garlic powder go great here as well.
• Treat yourself to half of the beer (because we only use half)
• Place the bird on top of the can with about half the can inside the bird. The bird’s legs should be able to help steady bird+can contraption and hold itself upright.

After the preparation is complete, cook it via one of the following two methods:

On The Grill

• Preheat half of your grill to 375°F (medium).
• Place the pan with the chicken can on top of the grill opposite of where the flames are (the “cold side”) and cook it until your meat thermometer says 165°F. That should take anywhere from 50 to 90 mins.

In The Oven

Preheat your oven to 375°F. Place the prepared pan with the chicken can on top inside. Next, bake until the chicken reads to 165°F. It should be around 45 – 55 mins.

Cooking Tips

• Wash the bird well, and dry it using paper towels to get crispy skin.
• Crumple up some foil to help support the meat to stay upright on the can if needed.
• Use some mesquite wood chips in the grill for extra smoky flavor.
• Don’t let the thermometer touch the bone. You want to place it as deep into the middle of the bird (thigh works great) without touching the can or bone.
• Cover the meat with foil loosely in case the skin starts browning too early.
• Let the bird rest for 10 mins after grilling or roasting.