Beer Can Chicken Recipe
American · Main course · 90 min total
A whole chicken is roasted upright on a half-full can of beer, resulting in incredibly moist meat and crispy skin. This easy technique infuses the chicken with subtle beer flavor and makes for an impressive presentation.
15
min prep
min prep
75
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 whole chicken (3.5-4 lbs)
- 1 can (12 oz) beer (lager or ale)
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Remove any giblets from the chicken cavity and pat dry with paper towels.
- In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Rub the chicken all over with olive oil, then apply the spice rub evenly.
- Open the beer can and pour out (or drink) about half of it. Place the can on a baking sheet or in a roasting pan.
- Lower the chicken onto the beer can so the can fits into the cavity. Adjust the chicken to sit upright, with the legs forming a tripod with the can.
- Roast for 60-75 minutes, or until the internal temperature of the thigh reaches 165°F (74°C). Let rest for 10 minutes before carefully removing the can and carving.
Tips
- Use a sturdy beer can that won't tip over. A disposable aluminum pan helps catch drips.
- For extra flavor, add herbs like rosemary or thyme to the spice rub.
- Leftover chicken can be shredded and used in tacos or salads.
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