This beer can chicken recipe is rubbed in a flavorful spice mixture and then baked over a can of beer that infuses both flavor and moisture.
Why this recipe works
Beer can chicken is a simple concept. It’s essentially a whole chicken that’s cooked propped over a can of beer. As the chicken bakes, the beer in the can heats up and releases steam. This steam rises and infuses the chicken from the inside, keeping the meat juicy, tender, and flavorful. Meanwhile, the outside of the chicken is exposed to the heat of the oven leaving you with perfectly crispy, golden-brown skin.
If the pictures alone don’t sell you on how delicious a whole chicken can be when baked and stuffed with a can of beer, you’ll just have to give it a try yourself. It might seem silly, but there’s a reason it’s so popular!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEER – The type of beer you use can influence the flavor of your chicken. Light lagers are the most common choice because they don’t overpower the chicken’s natural flavors. However, feel free to experiment with different types of beer or even other beverages such as cola or non-alcoholic beer.
CHICKEN – You’ll need a whole chicken, weighing around 6 pounds. Make sure it’s cleaned and the cavity is empty.
SEASONING – We used a combination of olive oil, brown sugar, chili powder, minced garlic, onion powder, black pepper, paprika, and garlic salt to make a flavor-packed rub. You can substitute with your favorite blend of spices and seasonings if preferred.
How to Make Beer Can Chicken
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375 F. Remove center rack.
- In a medium bowl, combine olive oil, brown sugar, chili powder, minced garlic, onion powder, black pepper, paprika, and garlic salt. Stir until completely combined.
- Rub the spice mixture all over both sides of the chicken.
- Pour out (or drink!) a little of the beer from the can. You don’t want the can to be completely full to avoid overflow during the cooking process. Place the can of beer onto the center of the baking sheet.
- Before lifting the chicken, open the cavity between the legs and make sure to stretch it open wide. Carefully lift the chicken and position the open cavity over the beer can.
- Bake for 90 minutes.
- Remove from oven and let rest for 10 minutes. Remove can from chicken.
Frequently Asked Questions & Expert Tips
Technically, the beer can chicken method would work with just about any liquid. Chicken broth, apple cider, carbonated sodas, wine, even non-alcoholic beer. The list goes on and on. I don’t know the exact science behind it, but many people swear by carbonated beverages when it comes to this method of cooking chicken.
Chicken is considered done when it reaches an internal temperature of 165F on an instant read thermometer inserted into the thickest portion of the meat, typically in the breast or the innermost portion of the thigh.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven until warmed through, typically around 20 minutes for a whole chicken (though it’ll likely be less time if you are only reheating a small portion).
Serving Suggestions
Serve beer can chicken with baked beans, corn on the cob, roasted vegetables, or mashed potatoes to name a few. And of course, it pairs well with a freshly cracked cold one. Enjoy!
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Beer Can Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 6 pounds whole chicken
- 2 Tablespoons olive oil
- 1 Tablespoon brown sugar
- 2 teaspoon chili powder
- ½ Tablespoon minced garlic fresh or jarred
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 Tablespoon garlic salt
- 12 ounce can of beer 1 can
Things You’ll Need
Before You Begin
- Light lagers are the most common choice because they don’t overpower the chicken’s natural flavors. However, some may argue that you don’t get much flavor from the beer at all. I would suggest using your favorite affordable beer for this recipe. Feel free to experiment with other beverages such as cola or non-alcoholic beer.
- You can substitute with your favorite blend of spices and seasonings if preferred.
Instructions
- Preheat oven to 375 F. Remove center rack.
- In a medium bowl, combine olive oil, brown sugar, chili powder, minced garlic, onion powder, black pepper, paprika, and garlic salt. Stir until completely combined.
- Rub the spice mixture all over both sides of the chicken.
- Pour out (or drink!) a little of the beer from the can. You don’t want the can to be completely full to avoid overflow during the cooking process. Place the can of beer onto the center of the baking sheet.
- Before lifting the chicken, open the cavity between the legs and make sure to stretch it open wide. Carefully lift the chicken and position the open cavity over the beer can.
- Bake for 90 minutes.
- Remove from oven and let rest for 10 minutes. Remove can from chicken.
Expert Tips & FAQs
- Chicken is considered done when it reaches an internal temperature of 165F on an instant read thermometer inserted into the thickest portion of the meat, typically in the breast or the innermost portion of the thigh.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven until warmed through, typically around 20 minutes for a whole chicken (though it’ll likely be less time if you are only reheating a small portion).
Nutrition
Chef Antoine Davis
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DAISY L TURNER says
Do you cover it in the oven?
Amanda Davis says
No do not cover it
Doug Taylor says
I followed the instructions and the chicken turned out fantastic! My only deviation was I grilled the chicken instead of using the oven.
Marsha says
This has been a longtime favorite around here (Houston, TX), We ofaten called it “Dancing Chicken” because it looked like the chicken was dancing on the grill!