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Crispy Beer Can Chicken Recipe Easy Perfect Grilled Seasoned Chicken

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A simple and approachable grilled beer can chicken recipe that delivers crispy skin, juicy meat, and savory seasoning with a unique cooking method that infuses moisture and flavor.

Ingredients

  • Whole Chicken (about 4-5 lbs / 1.8-2.3 kg)
  • Beer (12 oz / 355 ml can), preferably lager or pale ale
  • Olive Oil (2 tbsp / 30 ml)
  • Garlic Powder (1 tsp / 5 ml)
  • Onion Powder (1 tsp / 5 ml)
  • Paprika (2 tsp / 10 ml), sweet or smoked
  • Dried Thyme (1 tsp / 5 ml)
  • Dried Oregano (1 tsp / 5 ml)
  • Salt (1 tbsp / 15 ml), kosher preferred
  • Black Pepper (1 tsp / 5 ml), freshly ground
  • Optional: Lemon (1, halved) for stuffing inside the cavity

Instructions

  1. Remove any giblets from the cavity and pat the chicken dry with paper towels. Optionally, stuff the cavity with lemon halves.
  2. In a small bowl, combine garlic powder, onion powder, paprika, dried thyme, dried oregano, kosher salt, and freshly ground black pepper. Mix well.
  3. Rub olive oil all over the chicken, including under the skin where possible. Sprinkle the seasoning mix evenly over the skin and inside the cavity, rubbing it in gently.
  4. Open the beer and pour out about half the can, leaving some liquid inside to steam the chicken. Alternatively, use a non-alcoholic malt beverage or a mix of beer and broth.
  5. Place the beer can on a stable surface, then carefully lower the chicken upright onto the can so it fits into the cavity, standing upright.
  6. Preheat the grill to medium-high heat (around 375°F / 190°C). For charcoal grills, bank the coals to one side for indirect heat; for gas grills, turn off burners directly under the chicken.
  7. Place the chicken upright on the grill grates over indirect heat. Close the lid and cook for about 1 to 1.25 hours, rotating every 20 minutes if needed, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  8. Use a digital meat thermometer to check doneness. The juices should run clear and the skin should be deeply golden and crispy.
  9. Carefully remove the chicken from the grill and let it rest upright for 10 minutes to allow juices to redistribute.
  10. Carve the chicken using sharp knives and serve with your favorite sides or dips.

Notes

Pat the chicken skin dry before seasoning for best crispness. Cook over indirect heat at a steady 375°F (190°C) and rotate every 20 minutes to avoid hot spots. Use a meat thermometer to ensure doneness. Rest the chicken after grilling to keep it juicy. If skin chars too fast, move chicken away from direct heat or tent with foil.

Nutrition

Keywords: beer can chicken, grilled chicken, crispy chicken, easy chicken recipe, savory chicken, outdoor grilling, beer infused chicken

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