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Golden roasted whole chicken with crisp, seasoned skin on a white plate, similar to beer can chicken
Chef Emma

Beer Can Chicken

A whole chicken rubbed with a sweet, smoky dry rub and roasted upright over a half-full can (or a vertical roaster) on the grill with indirect heat, for crisp skin all over and juicy meat.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 whole chicken about 4 lb (1.8 kg), giblets removed, patted very dry
  • 1 tbsp olive oil or neutral oil 15 ml
  • 1 can beer 12 oz (355 ml), half poured out to leave about 6 oz (180 ml); or soda, chicken broth or apple juice
Dry rub
  • 2 tbsp light brown sugar 26 g
  • 1 tbsp smoked paprika 7 g
  • 1 tbsp Diamond Crystal kosher salt 9 g; or 1 1/2 tsp Morton kosher or 1 1/4 tsp table salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1/4 to 1/2 tsp cayenne pepper optional

Equipment

  • Gas or charcoal grill with a lid (or oven or smoker)
  • Vertical roaster, can holder or one 12 oz can
  • Instant-read thermometer
  • Rimmed sheet pan or foil pan
  • Long tongs and heavy oven mitts

Method
 

  1. Set up the grill for two-zone indirect heat and hold the lid temperature at 350 to 375°F (175 to 190°C). Check that an upright chicken (about 10 to 11 inches tall) fits under the lid.
  2. Mix the dry rub ingredients and set 1 teaspoon aside. Pat the chicken dry inside and out, rub it all over with the oil, then press the rub onto the skin, under the breast skin and a little inside the cavity.
  3. Open the beer and pour out about half. Add the reserved teaspoon of rub to the can. Set the can on a sheet pan or in a holder (or use a vertical roaster).
  4. Lower the chicken over the can until it is well inside the cavity. Pull the legs forward to form a tripod and tuck the wing tips behind the back.
  5. Carry it on the pan to the grill and stand it on the unlit side, legs toward the heat. Close the lid and cook 75 to 90 minutes, turning the bird halfway if one side browns faster.
  6. Start checking at 70 minutes. The chicken is done when an instant-read thermometer reads 165°F (74°C) in the thickest part of the breast and thigh, not touching bone.
  7. Using heavy oven mitts and the sheet pan, move the chicken off the grill and rest it 15 minutes, loosely tented with foil.
  8. Hold the bird with paper towels in a mitted hand and twist out the hot can with tongs, over the pan. Let the liquid cool before discarding. Carve and serve.

Notes

Oven: roast upright in a skillet or sheet pan on the lowest rack at 375°F (190°C) for 75 to 90 minutes. Smoker: 275°F (135°C) for 2 1/2 to 3 hours, then 10 minutes at 425°F for crisper skin. A stainless vertical roaster is steadier than a can and avoids heating printed, lined cans. Refrigerate leftovers within 2 hours and use within 3 to 4 days, or freeze up to 4 months. Calories are an estimate per serving from USDA FoodData Central values for raw chicken meat and skin (assuming about 65% of a 4 lb bird is edible meat and skin), the oil and the rub; the beer is not counted.