Beer Can Chicken
A backyard classic that's as fun to cook as it is to eat. Standing the chicken upright lets heat circulate all the way around it, so the skin crisps evenly and the fat drips away. Here's how to do it on a Weber kettle, a Big Green Egg or a gas grill.
- Gluten-free: Regular beer contains gluten. Use a gluten-free beer, hard cider, or water with lemon and garlic, plus a gluten-free rub.
- Sugar-free: As written with a no-sugar rub such as Lemon Herb. Avoid soda if you're avoiding sugar.
- Halal: Use a certified halal chicken and replace the beer with water and lemon, broth, or a non-alcoholic option you're comfortable with.
- Kosher: Use a certified kosher chicken and oil instead of butter, and choose a beer or liquid with kosher certification. Kosher chicken is pre-salted, so skip the extra salt.
* Depends on certified ingredients or a simple swap. See the notes above.
Ingredients
- 1 whole chicken, 4–5 lb, giblets removed
- 1 can (12 oz) beer, any style (lagers and wheat beers are classic)
- 2 tbsp olive oil or melted butter
- 3 tbsp poultry rub. The Sweet Smoky Chicken or Lemon Herb rub works great.
- 1 tsp kosher salt (only if your rub is salt-free)
No beer? Use a can of hard cider, soda, or water with a squeeze of lemon and a few garlic cloves. Optional: a small chunk of apple or cherry wood for a light smoke.
Set up your grill for indirect heat (350–375°F)
The chicken should never sit directly over the fire. Pick your grill:
| Grill | Setup |
|---|---|
| Weber kettle | Light about half a chimney of charcoal and split the lit coals into two piles on opposite sides of the charcoal grate (charcoal baskets help), leaving the center empty. Put a drip pan in the middle. The chicken goes in the center of the cooking grate, between the coals. Start with the bottom vent and lid vent about half open, and adjust to hold 350–375°F. |
| Big Green Egg | Fill with lump charcoal and light it. Install the convEGGtor (heat deflector) legs up and put the cooking grate on top. Adjust the bottom and top vents to settle at 350–375°F. Check that the chicken fits under the dome with the lid closed. On a Large Egg, a 4 lb bird usually fits. |
| Gas grill | Light the outer burners and leave the center burner(s) off. On a 2-burner grill, light one side and cook on the other. Close the lid and preheat to 350–375°F. Raise or remove the upper warming rack so the chicken fits standing up. |
Instructions
- Prep the chicken. Remove the giblets, pat the chicken thoroughly dry inside and out, and tuck the wing tips behind the back so they don't burn. For crispier skin, do this the night before and refrigerate it uncovered.
- Season. Rub the chicken all over with oil, then season generously inside the cavity, all over the outside, and under the breast skin if you can.
- Prep the can. Pour out (or drink) about half the beer. Add a spoonful of rub to the can. A half-full can is steadier and won't bubble over.
- Mount the chicken. Hold the chicken upright and lower the cavity onto the can until it fits snugly. Pull the legs forward so the two legs and the can form a stable tripod. A beer can chicken stand makes this steadier (optional).
- Cook. Set the chicken in the center of the grate over the indirect zone. Close the lid and cook at 350–375°F for about 1¼–1½ hours, without opening the lid more than you need to.
- Check doneness. It's done when the thickest part of the breast reads 165°F and the thighs read 175–180°F, and the skin is deep golden.
- Remove carefully. Wearing heat-resistant gloves, lift the chicken (still on the can) onto a sheet pan. Hold the bird with tongs or a towel and carefully twist the can out. The can and the liquid inside are scalding hot.
- Rest and carve. Rest 10–15 minutes, then carve into breasts, thighs, drumsticks and wings.
The truth about the beer: the beer adds a little flavor and aroma, but it doesn't actually steam the meat much, because it barely reaches a simmer inside the bird. The real magic is roasting the chicken upright over indirect heat, which crisps the skin all the way around and lets the fat drain. So don't stress about which beer you use.
Food safety: poultry is safe at 165°F. Always check the thickest part of the breast without touching the can or bone. Refrigerate leftovers within 2 hours, and use them within 3–4 days.
Tips
- Crispier skin: dry-season the chicken the night before and leave it uncovered in the fridge. For extra crunch, raise the grill to 400°F for the last 10–15 minutes.
- Stability first: if the bird tips easily, set the can in a small cast-iron pan or use a stand.
- Leftovers: shred them for chicken salad, tacos, soup or quesadillas.
Thermapen ONE by ThermoWorks
A whole bird needs checking in two places, the breast and the thigh. A fast instant-read makes it quick to confirm both without letting the heat out.
See it at ThermoWorksWant to compare other ways to grill a whole bird (spatchcock, rotisserie, classic)? Read How to Grill a Whole Chicken. Looking for more chicken? Try Crispy Grilled Chicken Wings on the kettle with a vortex.