Classic Beer Can Chicken
A foolproof method for grilling whole chicken using a beer can for moisture and stability, resulting in perfectly juicy meat and crispy skin every time.
Equipment
- Grill gas or charcoal with lid
- Drip pan to catch drippings
- Meat thermometer for checking doneness
- Can opener church key style for extra holes
Ingredients
- 1 whole chicken 4-5 pounds
- 2 tablespoons vegetable oil for skin
- 2 tablespoons salt kosher preferred
- 1 teaspoon black pepper freshly ground
- 3 tablespoons dry spice rub your favorite blend
- 1 can beer full-bodied lager preferred
Instructions
- Remove giblets from chicken cavity. Rinse chicken and pat completely dry.
- Rub chicken with oil, then season inside and out with salt, pepper, and dry rub.
- Open beer and remove half. Make additional holes in top of can.
- Carefully place chicken onto beer can, legs down, creating a tripod.
- Prepare grill for indirect heat at 350-375°F. Place drip pan in center.
- Place chicken (on can) on grill over drip pan. Close lid.
- Cook for 75-90 minutes until internal temperatures reach 165°F breast, 180°F thigh.
- Carefully remove from grill and let rest 10-15 minutes before removing can.
Notes
For best results, choose a chicken between 4-5 pounds and maintain consistent grill temperature. Be extremely careful when removing hot can after cooking.