Easy Beer Can Chicken: The Best Way to Grill a Whole Chicken
Prep Time:
15min
Cook Time:
1hr 15min
New to grilling whole birds? Beer can chicken is the most forgiving—and delicious—method out there. Follow our step-by-step instructions for a show-stopping dinner with minimal effort.
Ingredients
The Basics
- 1 - Whole Chicken (4–5 lbs), giblets removed.
- 1 - Can of Beer
- 2 tbsp - Olive Oil
For The Rub
- 2 tbsp - Brown sugar
- 1 tbsp - Smoked paprika
- 1 tsp - Garlic powder
- 1 tsp - Onion powder
- 1 tsp - Salt
- 1 tsp - Black pepper
- ½ tsp - Cayenne (optional for heat)
Instructions
Prepare the Grill
Step 1
Preheat your grill for indirect heat at 375°F. Gas Grill: Turn off the burners directly under where the chicken will sit. Charcoal/Pellet: Move coals to the sides or use a deflector plate.
Prep the Chicken
Step 2
Pat the chicken completely dry with paper towels (this is the secret to crispy skin). Rub the entire bird, including inside the cavity, with olive oil. Apply the dry rub generously until the chicken is well-coated.
The "Beer Can" Setup
Step 3
Open the beer and pour out (or drink) about ¼ of it. Place the can into your roaster stand. Carefully "sit" the chicken onto the can so the can is inside the cavity and the legs are acting as a tripod for balance.
The Cook
Step 4
Place the chicken on the cool side of the grill. Close the lid and cook for roughly 1 hour to 1 hour 15 minutes.
Use your thermometer to check the thickest part of the breast. Pull the chicken when it hits 160°F (it will rise to 165°F while resting). Carefully remove the chicken and roaster from the grill. Let it rest for 10–15 minutes before carving to let the juices set.
Step 5
Use your thermometer to check the thickest part of the breast. Pull the chicken when it hits 160°F (it will rise to 165°F while resting). Carefully remove the chicken and roaster from the grill. Let it rest for 10–15 minutes before carving to let the juices set.
