Beer Can Chicken

This delicious, juicy Beer Can Chicken on your grill is so easy! Plus, it’s great to make on the weekend and use it for meal prep too. The chicken is seasoned with a homemade rub then grilled on top of a beer can. The chicken has a crispy, seasoned skin and is tender and delicious.

Now does this look tasty or what? Let me tell you we LOVE Beer Can Chicken on the grill! It was all we could do not pull that crispy skin right off the chicken. IT starts with a delicious Chicken Rub and then it is grilled until perfectly crispy on the outside and juicy on the inside!

Just look at the crispy golden skin! Mmmm! That is one tasty bird!

I’ll admit this is the first time I made this and I’m hooked for life! I can’t wait to try more flavors. I’m really wanting to try a tequila lime flavor! It was sooooo juicy.

We served it with my favorite Grilled Asparagus and it was the perfect combo!

I used this handy chicken rack that made it super easy to balance the chicken on the grill.

If you use just the beer can it gets a little bit tricky, so check out my expert tips below on that!

Ingredients Needed

• Chicken Rub
• Whole Chicken

That’s it, only two ingredients!

How to make Beer Can Chicken

1. Preheat the grill to 375 degrees.
2. Prepare BBQ Chicken rub or use your favorite premade rub.
3. Rinse chicken under cold running water, drain and pat dry. Fit whole chicken over the opened can of beer with the legs on the bottom; keeping upright, just like as pictured. I recommend using this chicken rack also!
   
4. Sprinkle the seasoning mix into the top cavity of the chicken.
5. Lift the skin from the chicken. Then generously rub the spice mix in between the skin and meat of the chicken to season. Next rub the remaining seasoning mix over the entire surface of the chicken.
6. Place the chicken, standing on the can, directly on the preheated grill using indirect heat.
7. Close the lid and until the chicken is no longer pink and the juices run clear
8. Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest before slicing.

Leftovers

• Let the leftover chicken cool. Then store it in an airtight container in the fridge for up to 3 days.
• Any recipe that calls for shredded or cubed chicken is great for using up any leftovers you have.
• Perfect to adding to a salad or making a sandwich.

Sides to serve with it!

• Grilled Caesar Salad
• Seasoned Potatoes on Grill
• Smoked Stuffing
• Grilled Bacon Wrapped Asparagus
• Grilled Cauliflower Steaks

WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:

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Are you ready to get grilling this chicken?!! I’m getting hungry again just looking at it! Be sure to tag me on Instagram @gimmesomegrilling or hashtag #gimmesomegrilling!

I really want to hear from you, so if you love this chicken, be sure to comment and leave a five star rating below.

Beer Can Chicken

This delicious, juicy chicken on your grill is so easy! The perfectly seasoned, crispy chicken with tender, juicy meat grilled on a beer can.

5 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Beer Can Chicken

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Servings: 6

Calories: 234kcal

Author: Julie Evink

Ingredients

• 3 lb whole chicken
• 1 batch BBQ Chicken Rub

Instructions

• Preheat an outdoor grill for medium-high indirect heat, about 375 degrees F (190 degrees C). Indirect heat is when half of the grill is heating and half is not. You will cook the chicken on the cool side.
• In a small bowl mix together the BBQ Chicken rub or use your favorite premade chicken rub.
  
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. I recommend using this chicken rack also! Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can.
• Gently lift the skin from the chicken. Then generously rub the chicken rub in between the skin and meat of the chicken to season the chicken. Next rub the remaining seasoning mix over the entire surface of the chicken.
• Place the chicken, standing on the can, directly on the preheated grill on the "cool side" to cook using indirect heat. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. We recommend not checking the grill for the first hour so the heat stays in. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
• Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Notes

Expert Tips

• Dry the skin of your chicken well. A dry skin will help get a crispy skin when you grill it.
• Make sure to rub the inside of the chicken in the cavity along with the skin. We recommend also lifting the skin up and rubbing it under the skin so the seasoning gets right on the meat.
• Any beer will be fine you don’t need an expensive craft beer to make this.
• Make sure you empty or drink half of the beer. This is because you need headspace in the can to create steam for cooking inside the chicken.
• If you don’t have a fancy beer can chicken holder simply place you chicken in a 9×13 metal or disposable pan. This will help transfer the chicken off the grill or catch the chicken and beer if things get tipsy on the grill.
• The easiest way to remove the beer can from the chicken require two people. One person holds the can with tongs while the other one grabs the chicken using wadded up paper towels or a clean towel and pulls it off.
• If you don’t want to use beer you can substitute soda like ginger ale, citrus soda or even root beer.
• Don’t want to fire up the grill? Bake it in the oven, just make sure to place a pan under the chicken to catch the juices.

Leftovers

• Let the leftover chicken cool. Then store it in an airtight container in the fridge for up to 3 days.
• Any recipe that calls for shredded or cubed chicken is great for using up any leftovers you have.
• Perfect to adding to a salad or making a sandwich.

Nutrition

Calories: 234kcal | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 76mg | Potassium: 205mg | Vitamin A: 150IU | Vitamin C: 1.7mg | Calcium: 12mg | Iron: 1mg