There’s quite a bit of lore surrounding beer can chicken, and for good reason. Just look at that burnished mahogany bird. The steam from the brew flavors the meat and keeps it moist. The can props the chicken up, so it roasts evenly–no scorching, no flipping, no stressing. And you get to drink some beer. We’re believers.

I started making beer can chicken a few years ago and ever since then it’s been a family favorite. I can honestly say that this chicken is the juiciest chicken and is a million times better than the roasted chickens you get at the grocery store. The steam from the beer creates an amazing juicy chicken. 

And here’s the great news! It doesn’t really matter what beer you use. Use whatever you have in the house. I’ve used all different sort of beers and the result is always the same. There really is no need to be fancy with your beer.

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Beer Can Chicken

5 from 1 vote

Recipe by Flip Flop Foodies Course: EntreesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 (4 1/2 – 5 lb) 1 whole chicken

• 4 tbsp 4 butter, softened

• 2 cloves 2 minced garlic

• 2 tbsp 2 chopped fresh parsley

• 2 tbsp 2 chopped fresh basil

• 1 tbsp 1 minced fresh rosemary

• 1 tbsp 1 minced fresh thyme

• 1 tbsp 1 kosher salt

• 1 tsp 1 black pepper

• 1 tsp 1 smoked paprika

• 1 tsp 1 cayenne pepper

• 1 (12 oz) can 1 beer

Directions

• Place a large, disposable aluminum pan in the center of the grill under the grates (to catch drippings and prevent flareups); add 1-inch of water to pan. Prepare grill for indirect cooking over medium-high heat.
• Very thoroughly pat chicken dry, inside and out, so the herb butter will stick to the chicken; set aside. In a small bowl, combine the softened butter and next 9-ingredients (through cayenne pepper).
• Using your fingers, gently loosen skin from chicken and rub herb butter evenly under skin, in the cavity and over skin. Using a can opener, remove entire top of beer can; pour out (or drink) 1/3 of the beer. Place cavity of chicken, legs pointing down, onto beer can; pull legs forward to form a tripod.
• Place chicken over drip pan and grill, covered, until golden brown and cooked through (about 165°F on an instant-read thermometer inserted at the inner thigh), about 1 1/2 hours. Add water to drip pan as necessary to prevent burning. When done, cover loosely with foil and let rest for 10 minutes before carving.