This is a post sponsored by Budweiser Brewmaster’s Premium Sauces ©, although all opinions and thoughts are my own.
Looking for the best beer can chicken recipe that delivers incredibly juicy, flavorful results every time? This easy grilled beer can chicken technique will become your go-to method for cooking whole chicken on the grill. With a perfect spice rub and foolproof grilling method, you’ll get crispy skin and tender, moist meat that’s bursting with smoky flavor.
Why This Beer Can Chicken Recipe Works Every Time
Beer can chicken (also known as “beer butt chicken”) isn’t just a fun grilling trick – it’s a scientifically sound cooking method. The beer creates steam from the inside out, keeping the whole grilled chicken incredibly moist while the indirect heat gives you that perfect crispy skin. After testing countless variations, this is hands-down the best beer can chicken recipe for home grilling.
What Makes This Recipe Special:
- Stays incredibly juicy – The beer steam prevents drying out
- Easy for beginners – Simple technique with amazing results
- Bold flavor – Custom spice rub penetrates throughout
- Perfect crispy skin – Butter and proper heat create the ideal texture
- Ready in 90 minutes – Faster than you’d expect for such amazing results
Ingredients for the Best Beer Can Chicken
For the Chicken:
- 1 whole chicken (3-4 lbs), giblets removed
- 1 can (12 oz) beer (lager works best – Budweiser, Corona, or your favorite)
- 2 tablespoons butter, softened
- 1 head garlic, top cut off and drizzled with olive oil
For the BBQ Spice Rub:
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon brown sugar
How to Make Grilled Beer Can Chicken (Step-by-Step)
Prep Your Grill (10 minutes)
- Set up charcoal grill for indirect cooking. Light charcoal and let coals burn until gray and ashy.
- Create heat zones by pushing coals to one side. Place a disposable aluminum pan on the cooler side.
- Target temperature: 350-375°F for optimal cooking.
Prepare the Chicken (5 minutes)
- Make the spice rub by combining all dry ingredients in a small bowl.
- Pat chicken dry with paper towels – this is crucial for crispy skin.
- Apply butter all over the chicken, including under the skin if possible.
- Season generously with the spice rub, inside and out.
- Stuff the garlic head inside the cavity for extra flavor.
The Beer Can Technique
- Open beer can and drink (or pour out) about half – you want it half full.
- Carefully lower chicken onto the beer can, using the can and chicken legs as a tripod.
- Place in aluminum pan for easy handling and to catch drippings.
Grill to Perfection (75-90 minutes)
- Place chicken on the cooler side of grill (indirect heat zone).
- Close lid and maintain temperature around 350-375°F.
- Cook for 75-90 minutes until internal temperature reaches 165°F in the thickest part of the thigh.
- Don’t open the lid frequently – this releases heat and extends cooking time.
Finishing Touches
- Carefully remove from grill (the can will be very hot!).
- Let rest for 10-15 minutes before carving.
- Remove beer can carefully and carve as desired.
Pro Tips for Perfect Beer Can Chicken
Choose the right beer: Light lagers work best. The beer flavor is subtle, so don’t worry about it overpowering the chicken.
Temperature is key: Use a meat thermometer to ensure doneness. 165°F in the thickest part of the thigh is your target.
Crispy skin secret: The butter and high heat create that perfect crispy exterior everyone loves.
Make it your own: Try different spice rubs or add herbs like thyme or rosemary to the mix.
Safety first: Always use tongs or heat-proof gloves when handling the hot beer can.
What Does Beer Can Chicken Taste Like?
Contrary to what you might expect, beer can chicken doesn’t taste strongly of beer. Instead, you get incredibly moist, flavorful chicken with a subtle depth that comes from the steaming process. The real stars are the smoky char from the grill and whatever seasonings you use in your rub.
The result is:
- Juicy, tender meat throughout
- Crispy, seasoned skin
- Subtle smoky flavor from the grill
- Well-seasoned from the spice rub penetrating the meat
Serving Suggestions & Side Dishes
This easy beer can chicken pairs perfectly with:
- Grilled vegetables (corn, bell peppers, zucchini)
- Potato salad or roasted potatoes with those garlic cloves
- Coleslaw for a fresh, crunchy contrast
- Baked beans for classic BBQ vibes
- Fresh corn on the cob
Storage & Reheating
Refrigerate leftover chicken for up to 4 days. Reheat in a 350°F oven to maintain moisture, or use in salads, sandwiches, or soups.
The roasted garlic cloves are absolutely delicious and shouldn’t be wasted! Use them in mashed potatoes, spread on bread, or add to roasted vegetables.
This grilled beer can chicken recipe has earned its place as a backyard BBQ classic for good reason. It’s nearly foolproof, incredibly flavorful, and always impresses guests. Whether you’re a grilling novice or a seasoned pitmaster, this technique delivers restaurant-quality juicy grilled chicken every single time.
The combination of the beer’s moisture, the flavorful spice rub, and the perfect grilling technique creates what I truly believe is the best beer can chicken you can make at home. Once you try this method, it’ll definitely earn a permanent spot on your grilling rotation.
Ready to fire up the grill? Grab a cold beer (save half for cooking!), season that bird, and get ready for the most flavorful, juicy chicken you’ve ever made.
Commonly Asked Questions
Yes! Light lagers work best, but any beer will do. Avoid very hoppy or dark beers as they can impart stronger flavors.
Absolutely! Roast at 375°F for the same cooking time. You won’t get the smoky flavor, but it’s still delicious.
Yes, when done properly. The can never gets hot enough to release harmful chemicals.
Make sure the beer can is firmly inserted and use the legs as stabilizers. You can also buy special beer can chicken holders for extra stability.
Similar Recipes
If you like this chicken recipe, you will enjoy the recipes below:
- Basic BBQ Grilled Chicken
- Easy Grilled Pork Ribs Recipe
- Gyro Burger with Tzatziki Sauce
- Whiskey Burgers Recipe: Ultimate Juicy Flavor
The Ultimate Grilled Beer Can Chicken Recipe
- Total Time: 1 hour 45 minutes
- Yield: 4-6 1x
Description
Learn how to make the best grilled beer can chicken recipe! Juicy, flavorful results every time with this easy step-by-step guide.
Ingredients
- 1 whole chicken (3 lbs), giblets removed
- 1 can (12 oz) beer
- 2 tablespoons butter, softened
- 1 large head garlic
- 1 teaspoon olive oil
- 2 aluminum foil roasting pans
- BBQ sauce for brushing (optional)
- 1 tablespoon kosher salt
- 1 tablespoon seasoned salt
- 1 tablespoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
Instructions
- Check grill clearance first – ensure there’s enough vertical space for the chicken to sit upright with the lid closed.
- Set up for indirect cooking: Remove grill grates if needed for height clearance. Light charcoal and let burn until coals are gray and ashy.
- Create stable cooking surface: Place one aluminum roasting pan directly on top of the coals, ensuring coals are evenly distributed to support the weight of the pans.
- Important safety note: Use heat-resistant gloves when handling pans over hot coals.
Prepare the chicken
- Make the spice rub by combining all dry seasonings in a small bowl: kosher salt, seasoned salt, black pepper, onion powder, garlic powder, smoked paprika, cayenne pepper, chili powder, and dried thyme.
- Prep the chicken: Remove giblets if present and pat completely dry with paper towels.
- Apply butter: Rub softened butter all over the chicken, inside and out.
- Season thoroughly: Apply the spice rub generously over the entire chicken and sprinkle some inside the cavity.
- Prepare garlic: Cut the top off the garlic head to expose the cloves (don’t cut halfway through). Rub with olive oil and stuff inside the chicken cavity.
- Rest the chicken: Let seasoned chicken sit for at least 30 minutes at room temperature (or wrap and refrigerate overnight for deeper flavor).
The Beer Can Setup
- Prepare the beer: Open the can and pour out about ¼ of the beer if it’s too full – you need room for expansion.
- Mount the chicken: Carefully lower the chicken onto the beer can opening, using the can and chicken legs as a stable tripod.
- Test stability: Ensure the chicken sits upright and steady on the can.
Grill to Perfection
- Set up cooking area: Place the chicken (still on beer can) inside the second aluminum roasting pan.
- Position on grill: Carefully stack the pan with chicken on top of the pan already positioned over the coals.
- Close and cook: Close the grill lid, leaving the top vent open for airflow. Cook for 1½ hours without opening the lid.
- Check doneness: Internal temperature should reach 165°F in the thickest part of the thigh.
Finishing Touches
- Carefully remove: Use heat-resistant gloves to remove the pans from the grill – everything will be extremely hot.
- Rest the chicken: Let rest for at least 10 minutes before handling.
- Remove beer can: Carefully lift chicken off the can (it will be very hot and may contain hot liquid).
- Optional finishing: Brush with BBQ sauce before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 mins
- Category: Main Dish
- Method: Grill
- Cuisine: American
Beer can chicken recipes, almost across the board, all say to put the chicken over a half can of beer. Well, this is all about the science, not the flavor. I’m not saying the flavorings and rubs are in question. It is the entire concept of putting a “beer can” or any other liquid filled container inside the bird itself. You’re better off buying one of those conical round tapered vertical wire bird roasting racks and putting the bird directly over it in a small rimmed sheet pan, and without it sitting on the can! Keep the inside of the bird unobstructed. The bird will cook quicker when the hot air is allowed to get inside the bird. First of all, the can or other container inside the bird prevents the interior of the bird from properly circulating hot air through it during the cooking process, thus requiring longer cooking times, which will do nothing more than dry out the outside meat. Second, and most important, is that the interior of the bird never gets hot enough to cause the liquid to boil and vaporize, which is touted as somehow needed to supposedly, (and falsely,) provide moisture to the inside of the bird. The bird itself, while in contact with the can, is actually nothing more than a “heat sink” around the can because the bird is not only cold, but is an insulator that won’t actually heat the beer in the can enough to vaporize it. The bird is done at 165-180 degrees, depending on whose recipe your reading, and certainly isn’t hot enough to boil water or beer. Big fallacy busted! Drink the beer and just sit the bird on the vertical wire rack. If you want to add moisture, put it where it will actually work, just pour the beer directly into the sheet pan that the rack is on. At least there, it will get hot and vaporize to give you the moisture you are looking for. Kind of the same principle as using a water pan in a smoker.
Thank you for the tips!