Beer can chicken is one of my favorite summer grilling recipes! Though it might seem like a silly cooking method, think of it as the best rotisserie chicken EVER.

The beer steams the perfectly seasoned chicken from the inside so that the chicken stays moist while the outside gets crispy and delicious. This beer can chicken recipe also makes for a fun presentation that’s perfect for Summer BBQs.

The Best Beer Can Chicken Recipe

This recipe for beer can chicken is part of my Summer Grilling Series where I bring you all my favorite grilling recipes. Pro tip: this recipe can be made in the oven so be sure to scroll down to the detailed section on baking beer can chicken.

The first time I made beer can chicken was about 10 years ago when I was teaching a cooking class in Sn Diego on cooking with beer and I fell in love! I love a good roast chicken and this method honestly yields some of the best chicken ever. The skin is perfectly crispy and the meat stays moist and juicy. What more could you want?

We’re going really simple with our spice rub here and just using some of the classics like paprika, garlic, onion, brown sugar, and ground mustard. The end result is a chicken that will impress everyone at your next summer BBQ!

For more of my grilling recipes, check out my recipe section on GRILLING.

What is Beer Can Chicken?

Beer can chicken, also known as beer butt chicken or drunken chicken, is a cooking method that involves grilling or roasting a whole chicken while it is perched on a partially filled beer can. The concept behind beer can chicken is to infuse the chicken with moisture and flavor from the beer while the can acts as a stand, helping to keep the chicken upright during cooking.

As the chicken cooks, the beer inside the can heats up and releases steam, creating a moist cooking environment and imparting some of the beer’s flavors into the chicken. The origins of the recipe is murky, but most agree that it was developed in the South in the last few decades.

How to Make Beer Can Chicken

This easy beer can chicken recipe is one you’ll turn to over and over again! The end result is a flavorful and delicious chicken worthy of being the centerpiece of any meal.

Tools Needed

• Mixing Bowl
• Cutting Board
• Cast Iron Skillet
• Meat Thermometer

Ingredients and Substitutions

• Whole chicken. Opt for a quality chicken that’s about 4-5 lbs.
• Olive oil. No need to use the good stuff, any olive oil or neutral oil will do.
• Garlic. I love the flavor that fresh garlic gives, but you can swap in garlic powder too.
• Brown Sugar. Brown sugar adds a touch of sweetness and helps the skin really caramelize and get crispy.
• Paprika. You can use regular or smoked or a combination of the two.
• Ground Mustard.
• Onion Powder.
• Salt and Pepper. Make sure to use quality kosher salt and freshly cracked pepper.
• Beer. I like using a light beer like a lager or a malty brown ale here. I tend to avoid really hoppy beers as it can make the chicken bitter.

The Process

1. Season the chicken. About 6-8 hours before you plan to cook, pat your chicken dry and remove any of its innards. Season liberally, inside and out, with salt and pepper. Lay the chicken on a plate or on a small baking sheet and transfer to the fridge uncovered.
2. Mix the rub. Combine all the rub ingredients in a small bowl and add the olive oil. Stir well until it resembles a paste.
3. Rub the chicken. Massage all the rub into the chicken, really taking care to get in all the nooks and crannies. Return the chicken to the fridge for 2-4 hours.
4. Prep the grill. Before using your grill, make sure to clean the grates of any food and debris. Preheat an outdoor grill where one side is medium-high heat and the other side is low heat. Close the lid and wait until the temperature reaches 375 F.
5. Prep the chicken. Open a can of beer and pour half of it into a 10″ cast iron or oven/grill-safe skillet. Place the can in the center of the skillet and gently ease the chicken onto the can so that the can is inside the chicken cavity and the chicken is upright and stable.
6. Grill the chicken. Place the skillet with the chicken on the cooler side of the grill and close the lid. Baste with juices and the melted butter every 15 minutes after the first 30 minutes of cooking. Maintain the heat at around 350-375 F and cook for about 90 minutes. If the wings start to get too dark, cover them with small pieces of foil. Cook until the thickest part of the thigh registers at 165 F on a meat thermometer.
7. Rest. Remove the chicken from the grill and lightly tent with foil. Let the chicken rest for 10-15 minutes before slicing.

Best Beers to use for Beer Can Chicken

While you can really use just about any 12 oz can of beer for beer can chicken, in my opinion the type of beer matters! I avoid hoppy beers like IPAs and Pale Ales because they can leave a bitter flavor to the chicken.

My favorite beers for making beer can chicken are:

• Dry crisp beers. Lagers, Pilsners, and Kolsches are light and perfect for cooking with (or drinking while cooking).
• Malty ambers and browns. I love using a good brown ale, especially a craft beer with unique flavors like coffee, chocolate, or coconut.
• Light stouts. A beer like guinness also works great for this recipe. Stay away from imperial stouts because they’re usually expensive and they won’t impart enough flavor to make the cost worth it.

Tips for Making Beer Can Chicken

While this beer can chicken recipe is easy to throw together, I’ve got plenty of tips and insights for making the perfect chicken every time. Here are my best tips on making juicy beer can chicken:

1. Choose the right size chicken: Opt for a chicken in the 4-5 pound range. This size works well with a standard beer can and ensures even cooking.
2. Season ahead of time: Season your chicken liberally several hours before cooking the steak so that the seasoning really has time to permeate. We’re essentially doing a really simple dry brine and that is my secret to getting juicy chicken every time.
3. Preheat the grill or oven: Before placing the chicken on the heat source, preheat your grill or oven to medium-high heat. This ensures a consistent cooking temperature and helps crisp up the skin.
4. Embrace cooking zones on the grill: Heat one side of the grill to high heat, and the other side to low heat. This allows the chicken to cook at a lower rate so that the outside doesn’t burn.
5. Use a meat thermometer: To make sure your chicken is cooked to the perfect temperature, always use a meat thermometer. My favorite meat thermometer can be found HERE.
6. Let it rest: Once cooked through, remove the chicken from the grill or oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, resulting in moist and tender meat.

How to Make Beer Can Chicken in the Oven

I love making beer can chicken on the grill, but it’s really easy to adapt this recipe for the oven making it a year-round favorite.

1. Preheat the oven. Move the oven racks to the lower 1/3 of the oven and preheat to 375 F.
2. Prep the chicken. Open a can of beer and pour half of it into a 10″ cast iron or oven/grill-safe skillet. Place the can in the center of the skillet and gently ease the chicken onto the can so that the can is inside the chicken cavity and the chicken is upright and stable.
3. Bake. Transfer the skillet to the oven. Baste with juices and melted butter every 15 minutes after the first 30 minutes of cooking. If the wings start to get too dark, cover them with small pieces of foil. Cook until the thickest part of the thigh registers at 165 F on a meat thermometer, about 90-110 minutes.
4. Rest. Remove the chicken from the oven and lightly tent with foil. Let the chicken rest for 10-15 minutes before slicing.

Storage & Reheating Instructions

When it comes to storing and reheating beer can chicken, here are some best practices to keep in mind:

1. Storage: If you have leftovers, it’s important to store them properly to maintain their quality. Remove any remaining chicken from the beer can and place it in an airtight container. Store it in the refrigerator and try to consume it within 2-3 days for the best flavor and texture.
2. Reheating in the oven: To reheat beer can chicken, preheat your oven to around 350°F (175°C). Place the chicken in a baking dish or on a baking sheet and cover it with foil to prevent drying out. Reheat for approximately 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Keep an eye on the chicken to avoid overcooking.
3. Avoiding dryness: To prevent dryness during reheating, it’s crucial not to overcook the chicken. Additionally, you can brush the chicken with a bit of broth, barbecue sauce, or marinade before reheating to add moisture and enhance the flavor.

Remember, while reheating can help bring back the flavors of the chicken, it’s always best to consume it fresh for the most enjoyable experience.

What to Serve with Beer Can Chicken

Crispy and juicy beer can chicken is the main event, but what is a great dinner without sides? Here are some of my favorite side dish recipes to serve with chicken:

• Hawaiian-style Mac Salad
• Dressed-up Baked Beans
• Sweet Potato Fries
• Creamy Pesto Pasta Salad
• Lemon-Dill Rice
• Creamy Spinach and Feta Orzo

You can also chop up the chicken and serve it as tacos alongside by Mexican rice, Instant Pot Refried Beans, and my Best Ever Guacamole. Serve with my homemade Salsa verde!

---

This crispy and juicy Beer Can Chicken is one of my favorite summer grilling recipes! It’s great for a fast weeknight meal as well as any backyard BBQ. If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Summer Grilling Recipes to Try Now

Grilled Ribeye with Shishito Salsa
Easy Pollo Asado
Grilled Pork Tenderloin with Chimichurri
Grilled Steak Kabobs with Shishito Peppers

This post may contain affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.