This easy Beer Can Chicken Recipe guarantees moist meat that falls off the bone and crispy, ultra flavorful skin. It’s our go-to recipe for a grilled whole chicken!
The whole beer can chicken can be make on a kamado grill .It will makes the chicken moist and fall-off-the-bone tender, with crispy skin that was super charged with flavor. I can’t wait to share the recipe here .
HOW TO MAKE BEER CAN CHICKEN?
- First, dry the skin of your chicken really well. It’s crucial to get the chicken skin as dry as you can. Wetness is the enemy of crispy grilled chicken skin. We use paper towels to pat and gently squeeze every single inch of the chicken.
- Rub the chicken skin with seasonings. Make a beer can chicken rub with vegetable oil and a homemade chicken seasoning blend . Rub every last bit of it over the skin and inside cavity.
- Set up your beer can holder.Place a half-full beer can into the can attachment of the beer can chicken holder.
- Set up your chicken.Lower the chicken onto the open can so that that chicken is sitting upright with the can in its cavity. Tilt the chicken a bit to the side and sprinkle all over with a bit more salt and black pepper.
- Cook the chicken on the grill.Turn off one grill burner and place the chicken over it for indirect cooking. Reduce heat to between 325° to 350° F. Shut the lid and walk away. Let your chicken cook for 1 hour and 15 minutes.
- Test for doneness. Insert an instant-read thermometerinto the thickest part of a thigh. Without touching bone, the thermometer should read 165° F.
- Let your chicken rest. Carefully transfer chicken to a rimmed panand let it rest for 10 minutes.
- Serve!Carefully lift chicken off the beer can, gently wiggling the chicken back and forth if it sticks. Cut chicken into pieces with a meat knife and serve immediately.
BEER CAN CHICKEN FAQS
We get a lot of questions about this grilled beer can chicken recipe and thought it would be helpful to put some of the most common ones here! Do you have more questions? Share yours in the comments!
WHAT KIND OF BEER IS BEST FOR BEER CAN CHICKEN?
There’s no need to be all fancy and money-wasting here, using your favorite craft beer. Although your beer butt chicken (I don’t prefer this name, but I know many people who call it this!) will most certainly still turn out wonderful if you do.
We’ve been using Blake’s “lawn mowing beer”. We keep it cold in our second fridge every summer, solely for the purpose of having a light beer to quench Blake’s thirst after mowing the yard.
A bonus with this particular beer, is that it has a tall, skinny can. There are other lawn mowing beers that feature this kind of can, too. I like how the taller can sits inside the beer can chicken holder, helping to prop the chicken up just a bit higher.
WHAT IS THE BENEFIT OF COOKING CHICKEN ON A BEER CAN?
A half-full can of beer not only helps prop up the chicken on the grill, but it also steams the meat. While the skin is dry roasting on the outside of the bird, the inside is all hot and steamy, ensuring incredibly moist meat.
WHAT SIZE CHICKEN IS BEST FOR BEER CAN CHICKEN?
For our family of four, we’ve found that a five-pound chicken is ideal. It gives us a nice amount of meat for a meal, plus a bit of leftovers for an easy lunch the following day.
HOW TO STORE LEFTOVERS?
Let any leftover chicken cool completely. Then store it in an airtight container and refrigerate for up to a few days.
Use leftovers for any dishes that call for shredded or cubed chicken . Otherwise, just reheat in the microwave or eat it cold. I love a simple cold chicken sandwich with mayo!
To freeze, wrap leftover beer can chicken tightly in plastic wrap and then place it in a freezer bag or container. Place in the freezer for up to 3 to 4 months.