The best way to BBQ a whole chicken, Beer Can Chicken on the grill! This chicken is moist and super delicious and the entire chicken is cooked over a can of beer.
Add fresh herbs, garlic and a lemon for additional flavor.
Easy grilled chicken
There's nothing better than chicken cooked outside on the grill. Grilling a whole chicken can be rewarding and a bit challenging too.
Grilling chicken can sometimes be messy with lots of flare ups on the grill. This beer can chicken is as easy as it gets and because it's cooked over indirect heat, there aren't any flare ups on the grill.
The beer in the can keeps the chicken nice and moist. I add extra flavors like a lemon, garlic and fresh herbs. They add a lot of flavor!
Grilling a whole chicken takes a bit of time, but it's mostly just hands-off cooking time and the results are amazing. It's perfect for serving for dinner and leftovers are always put to good use.
I have a nifty stand that I use that fits a beer can. The chicken then fits over the top of the can. You can do this without the stand, but you do risk having your chicken fall over while cooking.
Key ingredients
- Whole chicken
- Beer - any kind will work but it needs to be in a can, not a bottle
- Lemon
- Garlic
- Fresh herbs - thyme, oregano, rosemary and sage. Use all or just one or two.
Step by step directions
- Turn on grill so it is preheated
- Rinse chicken and be certain to remove any giblets or anything else in the cavity
- Pat chicken dry with a paper towel
- Sprinkle inside of chicken with a bit of salt and pepper
- Place half a lemon and fresh herbs into cavity of chicken
- Empty half of beer from beer can
- Place garlic cloves in beer can and place can in stand
- Put chicken on beer can with beer can inserted into cavity
- Rub chicken skin with olive oil and sprinkle with salt and pepper
- Place on a preheated gas grill on indirect heat. I turn off the middle burner on my grill and leave the two side burners on medium heat. Close lid to grill. Try to maintain a grill temperature of 325-350°F.
- Cook for about 1 ½ hours until an internal meat thermometer registers 165°F.
- Remove from heat and place on a rimmed baking sheet. Let rest for 10 minutes covered loosely with foil.
- Remove chicken from beer can and stand. Slice and serve
Recipe tips
- Only fill the cavity of your bird halfway full with the lemon and herbs. The bird has to have enough space to sit on the can of beer.
- Keep the lid down on your grill. Only open when you need to check your chicken. Each time you open the grill, you lose heat.
- Use indirect heat. The burner directly under the chicken should be in the off position
- If your grill has uneven heat, rotate chicken every 30 minutes so all areas of the chicken is exposed to the hotter areas
- Use a thermometer to determine if your chicken is cooked through. The chicken should register at least 165°F inserted into the thickest part of the thigh without touching the bone.
- Be certain to allow your chicken to rest for at least 10 minutes when removing from the heat and before removing from the beer can.
- It can be helpful to have two people help when removing the chicken from the can. Use a clean towel to gently grab the chicken while the other person uses oven mitts to hold the stand.
Frequently asked questions
Any type of beer in a can works perfectly for beer can chicken. We tend to use a light pilsner beer like a PBR or Coors.
Try to find a chicken that is between 4-5 pounds. If you use a smaller chicken, you'll want to reduce the cooking time.
We've used larger, but just be certain that the chicken fits on your grill with the lid closed. You'll also need to increase the cooking time.
Cooking time is approximately 1 ½ hours, but cooking time will vary depending on the size of your chicken, your grill and the conditions outdoors (wind, temperature, weather.)
Recipe variations
I have also made this chicken without beer. Sounds crazy since its name is beer can chicken. What you need is a clean can filled halfway with a liquid. Some options include:
- White wine
- Grape juice
- Apple juice
- Chicken stock
- Water
Adding the lemon and herbs are also optional. They do add a bit of flavor, but the chicken is still delicious without them.
Serving Suggestions
- Roasted Potatoes
- Grilled Baby Potatoes
- Santa Maria Beans
- Green Bean Almondine
- Homemade Dinner Rolls
- Pasta and Pea Salad
You might also want to check out this post that has a whole collection of delicious side dishes, What to Serve with BBQ Chicken.
Any leftover chicken can be used in this chicken pasta bake, chicken wraps or chicken salad.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you'll LOVE all the others in this category. Check out all my grilling recipes!
Beer Can Chicken
Ingredients
- 1 whole chicken (4-5 pounds)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- ½ can of beer
- 2 clove garlic
- ½ lemon
- 4 sprigs fresh herbs (thyme, rosemary, oregano or sage)
- 1 tablespoon olive oil
Instructions
- Preheat grill to 350°F.
- Remove giblets from chicken and rinse well. Dry outside of chicken with a paper towel.
- Mix salt, pepper and thyme together.1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon dried thyme
- Sprinkle some of the seasoning inside bird cavity.1 whole chicken
- Open and empty the beer can half way.½ can of beer
- Put garlic cloves inside can. If cloves are too large, they can be cut to fit inside can. Place can in a beer can chicken stand.2 clove garlic
- Place lemon half and fresh herbs inside cavity of chicken.½ lemon, 4 sprigs fresh herbs
- Slide chicken cavity over beer can. Rub chicken with olive oil and sprinkle remaining salt mixture over the entire skin.1 tablespoon olive oil
- Place on a preheated gas grill on indirect heat. I turn off the middle burner on my grill and leave the two side burners on medium heat. Close lid to grill. Try to maintain a grill temperature of 325-350°F.
- Cook for about 1 ½ hours until an internal meat thermometer registers 165°F.
- Remove from heat and place on a rimmed baking sheet. Let rest for 10 minutes covered loosely with foil.
- Remove chicken from beer can and stand. Slice and serve.
Notes
- Only fill the cavity of your bird halfway full with the lemon and herbs. The bird has to have enough space to sit on the can of beer.
- Keep the lid down on your grill. Only open when you need to check your chicken. Each time you open the grill, you lose heat.
- Use indirect heat. The burner directly under the chicken should be in the off position
- If your grill has uneven heat, rotate chicken every 30 minutes so all areas of the chicken is exposed to the hotter areas
- Use a thermometer to determine if your chicken is cooked through. The chicken should register at least 165°F inserted into the thickest part of the thigh without touching the bone.
- Be certain to allow your chicken to rest for at least 10 minutes when removing from the heat and before removing from the beer can.
- It can be helpful to have two people help when removing the chicken from the can. Use a clean towel to gently grab the chicken while the other person uses oven mitts to hold the stand.
Dawn at Girl Heart Food says
Wiggle a leg...hahaha 🙂 I love beer can chicken, so moist! So awesome that you raise your own chickens. This sounds like the perfect recipe for when we use our new bbq. YUM!!
Anu - My Ginger Garlic Kitchen says
I have never had beer can chicken, Kathy. This looks fantastic. My husband would love this!
Kathy says
It's a fun, delicious way to cook a whole chicken!
Rachelle @ Beer Girl Cooks says
Whaaat? Why would you ever make beer can chicken without beer? Maybe I'm biased..... 🙂 I have one of those stands too and it makes things easier. Your chicken looks awesome!
Kathy says
It's crazy, but true....maybe we just need to give it a different name on those times we don't use beer!
karrie @ Tasty Ever After says
This is my kind of recipe Kathy! Beer and chicken. It doesn't get any better than that! lol! Honesty, I've never made a beer can chicken and I think it's about time. Thanks for the recipe 🙂
Kathy says
It is time to get that chicken and beer on the grill!
Kate @ Framed Cooks says
I've been tempted to make beer can chicken for SO long - I'm taking the plunge with your recipe!
Kathy says
Dive right on in....no more waiting!
Cheyanne @ No Spoon Necessary says
Keep the grilling trend going, Kathy, because I am loooving what you are sharing! Beer can chicken reminds me of my mother, because she use to always make it and yours looks delicious! Plus there is something about a chicken standing up on a beer can that just makes me giggle. 🙂 Love it. Cheers, friend!
Kathy says
It makes me laugh too! So funny to see that chicken just sitting there...
Laura ~ Raise Your Garden says
These pics just made me laugh Kathy! So creative. We LOVE chicken here. And this looks delicious. I don't even drink, but alcohol and meat is so dang good. Simple and fun, our neighbors are gonna get a kick out of this one.
Kathy says
The chicken is yummy and the pictures are funny. They look like a funky little person sitting on a can. I just need to get the bird to cross it's legs!
Fran @ G'day Souffle' says
What a clever idea! I never heard of that technique before. I have a Weber grill- I'm not sure if my chicken would stand up alright when I close the lid, but I cold try. I am sure you are proficient at cutting up a whole chicken. Even though we did this many times at the Cordon Bleu school, I always had difficulty separating the thigh from the drum stick in a 'clean' manner.
Kathy says
You do want to make certain your grill is tall enough. I've had one or two really big chickens that kiss the top of the grill. You do want a little clearance.
Mary Ann | The Beach House Kitchen says
I have never tried beer can chicken Kathy, but I have always heard good things about it! My brother-in-law in Texas always cooks it that way. I definitely need to give it a try!
Kathy says
It's a fun way to cook up a whole chicken...plus it is so moist.
allie @ Through Her Looking Glass says
We are definitely going to try this method Kathy, it looks so moist and delicious!!!!! We are getting a few grilling days here and there, in between the white stuff. Crazy!!!