Beer can chicken
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Perfectly Juicy with Homemade BBQ Rub
Grilled Beer Can Chicken is the ultimate way to achieve juicy, flavorful chicken with a crispy, golden skin. The secret? A flavorful homemade BBQ rub and a can of beer that steams the chicken from the inside out, keeping it tender and perfectly cooked. This method ensures the chicken stays moist while developing that signature smoky BBQ flavor we all crave.
The combination of our smoky-sweet rub and the beer’s steam creates the perfect crust, turning an ordinary chicken into a show-stopping dish. Whether you’re grilling for a weekend BBQ, a family dinner, or a special occasion, this Beer Can Chicken will always impress.
Why You’ll Love This Beer Can Chicken
- Tender & Juicy: Beer infuses the chicken with moisture for perfectly tender meat
- Crispy Skin:This rub forms a gorgeous crust, making the skin crispy and full of flavor
- Grill Master Technique: Impress guests with a simple yet flavorful grilled dish
- All-in-One Flavor: The BBQ rub adds layers of smoky, sweet, and spicy goodness
Pro Tips
- Use a digital meat thermometer for perfect doneness.
- Add wood chips to your coals for extra smokiness.
- Try different beers (or even soda!) for fun flavor twists.
- Make extra rub and store it in a jar—it’s good on ribs, wings, or even veggies.
What to Serve It With
- Grilled corn with lime butter
- Potato salad or slaw
- Smoked mac and cheese
- Cold beer or a glass of dry rosé
Beer-can chicken
Ingredients
- 1 can 12 oz beer
- 1 whole chicken 3½ or 4 lbs
- BBQ Rub as needed
Instructions
- Preheat your Over (~350°F).
- Clean and pat dry your chicken.
- Rub olive oil all over the bird, then season the completely with salt and pepper.
- Coat the chicken thoroughly with BBQ rub.Open the beer and pour out half.
- Open the beer and pour out half. Lower the chicken over the can so it fits snugly into the cavity.
- Place the chicken upright on the oven, using the beer can and its legs like a tripod.
- Grill for about 1 hour to 1.5 hours, or until internal temp reaches 165°F in the thickest part of the breast.
- Carefully remove the chicken and can (use tongs and gloves!), let it rest for 10 minutes, then carve and serve.