Beer-Can Chicken
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1whole chicken, approximately 4 to 5 pounds
- 4tablespoons sweet paprika, or mild smoked paprika
- 2tablespoons chili powder
- 2tablespoons ground cumin
- 1tablespoon ground coriander
- 1tablespoon brown sugar
- 1tablespoon granulated white sugar
- 1tablespoon freshly ground black pepper
- 1tablespoon kosher salt
- 1tablespoon chile de arbol or red-pepper flakes, or to taste
- 1can beer, ideally yellow in hue, with the top half consumed or poured off
- Barbecue sauce (see recipe, or use whichever recipe you like), for basting chicken and for serving (optional)
Nutritional analysis per serving (6 servings)
504 calories; 32 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 39 grams protein; 638 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Build a fire in your grill, leaving approximately half the grilling area free of coals. If using a gas grill, turn burners to high and then, when ready to cook, turn off the burner on the side where you will place the chicken. If using an oven, heat to 425 degrees.
- Step 2
Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry.
- Step 3
Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out.
- Step 4
Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the bird and the can to the cool side of your grill, its back to the fire, balancing the chicken upright and using the legs to support it in this position. If using an oven, place the chicken upright in a roasting pan using the same method and place carefully into the heat.
- Step 5
Cover the grill and cook for approximately 1¼ hours, basting with barbecue sauce twice during the final half-hour if you'd like, until the breast meat registers 165 degrees on an instant-read thermometer or until the legs are loose in their sockets. (If you’re using an oven, you can tent the bird with foil after 45 minutes to keep the skin from getting too dark.) De-can and carve.
- Step 6
Serve with white barbecue sauce and corn bread.
Private Notes
Comments
When I do this in the oven, I stand the chicken up in a bundt pan (cover the hole in the pan with foil first), with potatoes scattered in the bottom of the pan. For moisture in the bird, I poke a 1/2 a lemon with a tooth pick, and plug it into the open neck of the chicken.
Beer cans are lined with BPA which is dangerous. Any ideas how to get the same result without using the can? Maybe basting or adding to the pan and tenting with foil?
I agree that you should just use a vertical roaster and skip the beer can. Or if you *must* use a beer or soda can, make sure it's empty. As the Amazing Ribs site has shown (see link below), the liquid in the can doesn't get hot enough to steam and merely acts as a heat sink and makes even cooking problematic. I used to use the half-full beer method, but switched to a simple vertical roaster and found it makes a better chicken.
After reading the comments I noticed the lovely notes of flavor from the steaming beer and the beer can itself. Whatever. Great recipe which I’ll share with all my friends and tell them to avoid reading the comments.
I don't care about all of the negative comments. This is the very best chicken I have ever made. It is moist, flavorful and absolutely delicious. Follow the recipe exactly and you will be rewarded!
I have a Memorial Day party every year and do 6 bear can chickens. My recipe is close to this. I don’t use a barbecue sauce at all. Everyone loves it.