This Easy Beer Can Chicken is smoky, juicy, and full of bold flavors.
The simple spice rub combined with the steaming beer makes the chicken tender inside with perfectly crisp skin outside.
It’s a backyard grilling classic that never disappoints.
Why You’ll Love This Recipe
It’s effortless—just season, set on the can, and grill.
The chicken stays incredibly juicy from the steam of the beer.
The spice rub creates deep flavor and crispy skin.
It’s perfect for cookouts and impresses every guest.
What You’ll Need (Ingredient Highlights)
Whole chicken is the base—juicy and flavorful when cooked upright.
Beer provides moisture and subtle flavor while steaming.
Olive oil helps the spice rub stick and crisp the skin.
Spice blend (cumin, garlic, paprika, chili, oregano, pepper) gives it a smoky, savory kick.
Freshly cracked black pepper finishes with texture and aroma.
Pro Tips Before You Start
Pat the chicken very dry before seasoning for maximum crispness.
Use a tall, slim can of beer for best balance.
Cook over indirect heat to prevent burning.
Let the chicken rest before carving for juicier meat.
How to Make Easy Beer Can Chicken
Step 1 – Preheat the grill
Light all burners and heat grill to medium-high.
Step 2 – Dry and season chicken
Pat chicken completely dry with paper towels.
Mix olive oil with cumin, garlic powder, onion powder, salt, paprika, chili powder, oregano, and black pepper.
Rub all over and inside the cavity.
Step 3 – Place on beer can
Lower chicken onto half-full beer can so it sits upright.
Tie legs and tuck wings. Sprinkle with more salt and cracked pepper.
Step 4 – Grill with indirect heat
Turn off one burner and place chicken over that area.
Reduce heat to maintain 325–350°F.
Cook for 1 hour 15 minutes, until a thermometer in the thigh reads 160–165°F.
Step 5 – Crisp the skin
Turn heat up to high and cook 10 more minutes until skin is golden and crisp.
Step 6 – Rest and carve
Remove carefully, rest 10 minutes, discard can, then carve and serve.
What to Serve It With
Grilled corn on the cob or roasted potatoes.
Fresh coleslaw or garden salad for crunch.
A side of cornbread or garlic bread.
Variations / Substitutions
Swap beer with chicken broth or soda for a non-alcoholic version.
Use smoked paprika for deeper flavor.
Add cayenne pepper for extra heat.
Try cider or ginger ale for a sweeter twist.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in the oven at 325°F until warmed through.
Shred leftovers for sandwiches, tacos, or salads.
FAQs
Can I make this in the oven instead of the grill?
Yes, place on a roasting pan and bake at 350°F until cooked through.
Does the type of beer matter?
Lighter beers like lagers work best since they won’t overpower the chicken.
How do I keep the chicken from tipping over?
Use a tall can and balance well, or use a beer can chicken stand.
Is the alcohol still in the chicken?
No, it evaporates during cooking, leaving only flavor.
How do I know when it’s done?
Check with a meat thermometer—160–165°F in the thigh is perfect.
Can I prepare the chicken ahead?
Yes, season it up to a day before and refrigerate until ready to grill.
Final Thoughts
This Easy Beer Can Chicken Recipe is one of the best ways to grill whole chicken.
It’s juicy, flavorful, and the skin comes out perfectly crisp every time.
Whether for a weekend BBQ or a casual dinner, this recipe is always a crowd-pleaser.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.