Joking aside, this is a brilliant way to roast a chicken, on the grill or in the oven. Yes, the chicken looks rather ridiculous on its beer can perch, covered with an herb rub and half-ready to salute you. But hear me out. While the chicken is dry roasting on the outside, the inside is being bathed with steamy beer, keeping the chicken meat wonderfully moist.
Video: How to Make Beer Can Chicken
The result is tender, falling-off-the-bone meat, encased in salty, herby, crispy skin. What follows is a basic method for beer can chicken (also known as beer butt chicken for obvious reasons).
Seasonings for Beer Can Chicken
We’re using just some olive oil, salt, pepper, and thyme on the chicken, which we believe brings out the best in the chicken’s flavor. You can easily experiment with your favorite spice rub, or even use wine or root beer instead of a standard beer.
Alternate Beer Can Chicken Holders
You don’t have to use a can to make this chicken. There are holders that you can purchase — search for “beer can chicken holder” — that both hold the chicken upright and have a can-shaped middle that you can pour beer (or other liquid) and take the place of a can. You can also use a can from vegetables or beans. Take the lid off the can, empty the contents, remove the label, and pour beer (or other liquid) into the can.
Can You Make This Without Beer?
Sure, you can make this without beer. Try these ideas.
Soda: Substitute a half-full can of soda such as cola, lemon-lime, or ginger ale for the beer.Alcoholic or non-alcoholic cider or juice.White wine: Pour it in a beverage can or an empty vegetable can.Baked beans: Take the label off the can, open the can and use it instead of beer. Once the chicken cooks, bring the chicken juice soaked beans to a boil in a pot on the stovetop and serve them as a flavorful side dish.
Alternative Rubs for Beer Can Chicken
Try our BBQ Rub recipe, Dry Rub for Chicken, or the rub from our Santa Maria Tri-Tip.
What to Serve with Beer Can Chicken
German Potato Salad Southern Cornbread Easy Stovetop Baked Beans Twice Baked Southwestern Sweet Potatoes Grilled Corn on the Cob
For an alcohol-free version of this recipe, use an open can of baked beans (remove the label) instead of the beer. The chicken juices will run into and flavor the baked beans, which you can then use as a side dish for the chicken. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4-pound chicken will usually take around 1 1/2 hours. If you don’t have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.
