Easy and amazing are two words that often seem so far apart. Those two words couldn’t be closer when it comes to BBQ beer can chicken. This chicken comes out super juicy and really hard to mess up. The skin is so crispy and flavorful I could eat it for a meal.
Massage in your favorite spice rub. I did mine overnight to get even more flavor, but that’s totally optional.
Drink half of your favorite cheap beer (no need to use anything expensive).
Carefully sit the chicken on the half-full beer can, then place in the middle of the grill with the wings facing the briquettes. I always add a disposable aluminum pan to catch all the drippings and prevent the grill from becoming a mess.
This little chicken has a personality with its lean to the right and all that amazing flavor.
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BBQ Beer Can ChickenPrint Pin Rate
- 1 4 to 5 lb whole chicken, giblets discarded
- 1 tablespoon olive oil
- 1 tablespoon of your favorite spice rub
- 1 12 oz can of beer half full
- 1 aluminum disposable baking pan
- Pat the chicken dry with paper towels and trim off any excess fat around the openings.
- Drizzle the entire chicken with the olive oil, which will help the spice rub stick.
- Coat the chicken with your favorite dry rub and massage in. This can be done right before you cook it, or even the day before to infuse more flavor.
- Light about 60 charcoal briquettes in a chimney starter. Let them burn for about 20 minutes until the top has a thin layer of ash.
- Place the aluminum baking pan in the middle of the coal area, then carefully pour half of the coals on one side of the pan, and half on the other. Place the cooking grate back on the grill.
- Sit the chicken on the can of beer, then place it in the middle of the grill, wings towards the coals.
- Cover the grill and cook until the chicken reaches 170 to 175 degrees, about 60 to 80 minutes. I usually take the chicken off about 10 degrees low as it will continue to cook and arrive at the safe temp.
- Carefully transfer the chicken to a large cutting board or sheet pan and let rest for at least 10 minutes.
- Carve and serve.