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Learn how to make Beer Can Chicken on the grill. Also called Beer Butt Chicken, it’s guaranteed to be tender and juicy on the inside with a crispy, flavorful skin on the outside.
I want to share with you a favorite recipe of mine – Beer Can Chicken! It is a great summertime grilling staple, and I hope you enjoy it as much as my family and I do. It’s perfection, especially when served with some of our favorite summer side dishes, like Best Ever Classic Macaroni Salad and Grilled Zucchini.
Why I Love This Recipe
Before I had ever attempted to make this recipe, I was always skeptical. Could the beer really make a difference when grilling a whole chicken? It keeps it moist, and even though you don’t actually taste the beer, you know it’s the key to this chicken being so scrumptious. Plus, the can of beer helps the bird sit upright on your grill. I use this nifty wrack that holds the beer can and chicken so it doesn’t topple over, but it’s not necessary to have.
One of the best things about this recipe is that once it’s on the grill, you have a good amount of time to get all the other loose ends tied up before dinner is served. So that’s when I like to set the table and finish up any sides I’m making.
I like to keep the seasoning pretty simple because it doesn’t need a lot of seasoning to help out with the flavor. But you can try any type of dry seasoning that makes your mouth water.
What you need
How to Make Beer Can Chicken (aka Beer Butt Chicken)
- You will want to start by pre-heating your outdoor grill to medium heat, about 375-400 degrees F.
- Dump or drink (totally your choice here) about a third of a can of beer (pick your favorite). There should be about 2/3 left in the can. Add a couple of garlic cloves to the beer in the can.
- Prepare the whole chicken. Pat the chicken dry with paper towels and place it on top of the beer can by inserting the can into the cavity of the chicken. Rub the entire bird with olive oil, then rub salt, pepper, Italian seasoning and garlic powder all over the skin. Place lemon wedges inside the neck of the chicken (it will stick out slightly).
- Place the beer can chicken on the grill, not directly over a flame. Cook for an hour and a half or until a meat thermometer inserted into the thigh reaches 165 degrees F.
- Carefully remove from the grill and let rest for 10 minutes before removing beer can and carving.
Serving Suggestions
You’ve got plenty of time to whip up some killer side dishes! Here are some of our favorites:
- Stovetop Macaroni and Cheese
- Broccoli Salad
- How to Make Garlic Bread
- Grilled Potatoes Recipe
- Easy Baked Potato Wedges
- Slow Cooker Mexican Beans
Storage Tips
The Best Way to Store Leftover Chicken
Leftover chicken should be cooled completely before storing in an airtight container. Use leftovers for dishes that call for shredded chicken. Reheat in the microwave if needed, but this chicken is even delicious cold!
To freeze, wrap leftover beer can chicken tightly in plastic wrap then place in a freezer bag or container. Freeze for up to 3-4 months.
Recipe Tips
- Choosing a Beer – Think of flavors that are commonly used with the meat. Lemon and other citrus, or sour flavors pair well. Malty beers (low on hops) and wheat beers work well, and so do other fruity flavors.
- Keep an instant read meat thermometer handy to ensure the chicken is 165℉.
More Chicken Recipes
- Citrus Grilled Chicken
- Hawaiian Barbecue Chicken
- Slow Cooker Shredded Chicken
- Baked Chicken Breast
- Slow Cooker BBQ Chicken Legs
Beer Can Chicken
Ingredients
- 3 pounds Whole chicken
- 12 ounce Can of beer Your favorite
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Garlic powder
- Half a lemon
Instructions
- Preheat an outdoor grill to medium heat, about 375-400 degrees F.
- Dump or drink ⅓ of the bee,r leaving 2/3 of the beer remaining in the can. Add 2 garlic cloves to the beer.
- In a small bowl mix together salt, pepper, Italian seasoning and garlic powder.
- Pat the chicken dry and place it on top of the beer can by inserting it into the chickens cavity so that the bird is sitting upright.
- Rub the entire bird with olive oil, then rub with dry seasoning mixture.
- Place lemon wedge inside the top of the chicken sticking out slightly.
- Place bird right side up on the grill NOT in direct flames. Cook for 1.5 hours or until thermometer inserted into the thigh reads 165 degrees F. (*I like to rotate the chicken around halfway through the cooking time).
- Remove from grill and let sit for 10 minutes before removing beer can and carving.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Hey Kristin, Just wanted to tell you that I have done this in the oven many times, and it turned out just fine. The only difference was the lemons, We never did that. Just put the chicken with the can in to into another pan, perhaps an 8 square so you are not going to worry about drips or fires! Comes out great!
Thanks for the tip, Sharon!
Great taste fantastic chicken very moist
Why thank you Mr.Matt! Thanks for stopping by.
Excellent recipe! Thank you!
You are so welcome Shweta! Thanks for stopping by.