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Chicken Dinner
4.5 from 292 votes

Beer Can Chicken

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By: Joanna Cismaru 110 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Beer Can Chicken is incredibly delicious, juicy and moist. This chicken is perfectly seasoned with herbs and spices and baked to a crispy perfection. The steam from the beer creates an unbelievably moist chicken, you’ll love it from the very first bite. 

Beer Can Chicken on top of a beer can

Beer Can Chicken

I started making beer can chicken a few years ago and ever since then it’s been a family favorite. I can honestly say that this chicken is probably the most juicy and delicious chicken and a million times better than the roasted chickens you get at the grocery store. The steam from the beer creates an amazing juicy chicken. 

This chicken is roasted at a pretty high temperature of 425 F degrees, it gets nice and crispy all around, no more soggy chicken on the bottom. Because this chicken stands up on the beer can, it cooks evenly all around giving you crispy skin and juicy meat.

Ingredients You’ll Need

beer can chicken ingredients
  • Garlic Powder
  • Pepper
  • Chili Powder
  • Salt
  • Smoked Paprika
  • Tarragon
  • Brown Sugar
  • Beer
  • Whole Chicken

You don’t want to skip the brown sugar because it caramelizes the skin nicely, it’s so worth it. Don’t worry about it adding too much sweetness, this chicken is still pretty savoury.

How to Make Beer Can Chicken in the Oven

I found this amazing beer can chicken pan at a local kitchen store and I simply love it. You can find it on amazon here. It really is super simple to use it for beer can chicken because the beer can fits nicely inside and then when you place the chicken over it, it’s nice and snug. However, you don’t need a special pan to make this chicken. I have made this in a regular roasting pan.

Start by mixing all the rub ingredients together in a small bowl. Drizzle the olive oil over the chicken  and rub it in all over. Sprinkle over the rub and use your hands to massage all the rub into all the nooks and crannies.

Open the can of beer and pour about 1/4 of it into the roasting pan and set the can of beer in the center of the roasting pan. Place the chicken upright over the beer can and drizzle the olive oil over the chicken.

Transfer to the oven for baking and you’re done.

How Long to Bake Beer Can Chicken in the Oven

You’ll need to bake it for 1 hour to 1 hour and 15 minutes in a 425 F degree preheated oven. To properly test if the chicken is cooked through, use a meat thermometer to check and make sure the internal temperature of the chicken is 165F/75C degrees.

Beer Can Chicken process shots

Grilled Beer Can Chicken

The great thing about this chicken is that you can also grill it and it will turn out just as delicious and amazing.

  1. Preheat your gas grill to medium-high heat, with all burners lit. Prepare the chicken as stated in the instructions with the spice rub and oil.
  2. Make sure the beer can is open, and only half-filled with beer, don’t throw away the other half, drink it!
  3. Lower the chicken onto the beer can, making sure the chicken sits upright.
  4. Place the chicken on the grill, use the legs and beer can to support the chicken and keep it stable.
  5. Cover the grill and let it cook. Check it after an hour, then every 15 minutes or so. As with the oven, it’s best to use a meat thermometer to check the internal temperature of the chicken and make sure it reaches 165 F degrees.

What Beer to Use for Beer Can Chicken

Here’s the great news! It doesn’t really matter what beer you use. Use whatever you have in the house. I’ve used all different sort of beers and the result is always the same. There really is no need to be fancy with your beer.

Beer Can Chicken carved on a platter

Expert Tips

  1. Don’t be stingy on the spices, use your hands to really rub them in all the nooks and crannies. Your hands are the best tools.
  2. Use a meat thermometer to check if your chicken is cooked through. This really is the best way to tell. I used it every single time, even though I cook chicken often. It really is the best way to make sure your chicken is cooked through.
  3. After you take the chicken out of the oven or off the grill, do not carve it right away. Let it sit and rest for at least 15 minutes before carving. This will ensure the chicken stays juicy and moist.
  4. Experiment with the spices. You don’t have to use my spice mix combination, use whatever you have in your spice cabinet and what you love.

What to Serve With Beer Can Chicken

Here are some delicious side dishes I love serving my chicken with:

  • Mashed potatoes
  • Macaroni salad
  • Greek salad
  • Italian Parmesan Roasted Potatoes
  • Baked Mac and Cheese
  • Roasted Broccoli

How Do You Store Leftover Chicken

If you’re lucky enough to have leftovers from this chicken, store them in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

pouring gravy on carved Beer Can Chicken

More Must Try Chicken Recipes

  • Mushroom and Chicken in Beer Sauce
  • Meatballs in Beer Sauce with Leeks
  • Breakfast Beer Braised Pork Tacos
  • Beer and Honey BBQ Chicken Skewers
  • Roast Chicken
  • Spatchcock Chicken
  • Roasted Cornish Hens
  • Pressure Cooker Whole Chicken
  • Air Fryer Whole Chicken

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

roasted beer can chicken
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4.50 from 292 votes

Beer Can Chicken

Prep 10 minutes minutes
Cook 1 hour hour 15 minutes minutes
Total 1 hour hour 25 minutes minutes
Rate Recipe
This Beer Can Chicken is incredibly delicious, juicy and moist. This chicken is perfectly seasoned with herbs and spices and baked to a crispy perfection. The steam from the beer creates an unbelievably moist chicken, you’ll love it from the very first bite. 
6

Ingredients

  • 1 chicken (whole, 3 – 4 lb chicken)
  • 12 ounce beer (can, I’ve used Sleeman’s honey brown, Pilsner, Coor’s light)
  • 3 tablespoon olive oil

For the rub

  • 1 tablespoon brown sugar (packed)
  • 1 tablespoon tarragon (dried)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prepare oven and roasting pan: Preheat oven to 425 F degrees. Place a small roasting pan on a baking dish to prevent making a total mess of your oven.
  • Prepare chicken: Remove any giblets from the chicken if it has any and pat it dry with paper towels.
  • Place beer can on roasting pan: Open the can of beer and pour about 1/4 of it into the roasting pan and set the can of beer in the center of the roasting pan.
  • Prepare spice rub: Mix all the rub ingredients together in a bowl.
  • Season chicken: Drizzle the olive oil over the chicken  and rub it in all over. Sprinkle over the rub and use your hands to massage all the rub into all the nooks and crannies.
  • Place chicken over beer can: Place the chicken upright over the beer can. Use the chicken legs to support its body and it acts like a tripod, preventing the chicken from falling over.
  • Bake: Transfer the roasting pan to the oven. Bake for about 1 hour and 15 minutes or until golden and cooked through. To check to see if it’s done, insert a knife into the thickest part of the thigh, and the juices should run clear. To properly test if the chicken is cooked through, use a meat thermometer to check and make sure the internal temperature of the chicken is 165F/75C degrees.
  • Remove chicken from roasting pan: Carefully lift the chicken off the can. To make this easier, have someone else help you remove the chicken while you  hold the beer can.
  • Let the chicken rest and carve: Transfer the chicken to a cutting board and cover with aluminum foil. Let it sit for 15 minutes before carving it.

Video

Notes

  1. Baking time could vary since each oven is different. 
  2. Leftovers: Store leftovers in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
  3. Gravy: Don’t throw away those pan juices, use them to make a delicious gravy. In a small bowl whisk together 1 tbsp of cornstarch with 1 tbsp of water. Add this right in the roasting pan and whisk over medium-high heat. Bring to simmer and cook until liquid thickens. Season with salt and pepper as needed.
  4. Nutrition: Nutritional information assumes a 3.5 lb chicken. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 374kcal (19%)Carbohydrates: 5g (2%)Protein: 24g (48%)Fat: 26g (40%)Saturated Fat: 6g (38%)Cholesterol: 95mg (32%)Sodium: 484mg (21%)Potassium: 297mg (8%)Sugar: 2g (2%)Vitamin A: 830IU (17%)Vitamin C: 2.1mg (3%)Calcium: 22mg (2%)Iron: 1.6mg (9%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

roasted beer can chicken

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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110 Comments
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Judy
Judy
Posted: 2 months ago

5 stars
I love this recipe! Easy , moist. Perfect.

0
Reply
Chay
Chay
Posted: 3 months ago

5 stars
Jo, not sure if I have posted a review before – but this is my fifth time making your beer-can chicken, and it is already a firm family favourite! Your recipe is simply perfection. I don’t deviate from it at all.
I usually serve the chicken with BBQ corn, Texan coleslaw and roast potatoes. The leftover frame makes amazingly flavourful chicken stock BTW!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Chay
Posted: 3 months ago

I’m so glad you enjoyed it!

0
Reply
Marie
Marie
Posted: 3 months ago

5 stars
This recipe is fabulous. Made this recipe for my family. Had 12 lbs of chicken, by the time it was all said and done there was less than a pound left!

0
Reply
Kerri
Kerri
Posted: 3 months ago

5 stars
Perfect chicken every time, so juicy!

0
Reply
Lea
Lea
Posted: 4 months ago

5 stars
Excellent and easy to make thank you!

0
Reply
Christine
Christine
Posted: 8 months ago

5 stars
Made this for dinner tonight and it was amazing. It was so juicy and the flavor was the bomb. Will definitely be making this again!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Christine
Posted: 8 months ago

So happy to hear you liked it!

0
Reply
Ajs
Ajs
Posted: 1 year ago

HEALTH TIP: I use a tall half pint mason jar for the beer. It fits into the beer can holder and my chicken doesn’t get infused with the can inks and heavy metals

2
Reply
Rick
Rick
Posted: 1 year ago

5 stars
I read this today and made it for dinner. This has to be the best Beer Can Chicken I’ve ever made and believe me, I’ve made made.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Rick
Posted: 1 year ago

That’s great Rick! So happy this recipe was to your liking!

0
Reply
Ashley
Ashley
Posted: 1 year ago

5 stars
Wow! This chicken was absolutely amazing!!! Follow it directly and it is absolutely delicious!!! I did use dark brown sugar and baked it in the oven exactly! When I checked the temperature one the hour mark it said 145° so I did the 15 mins extra and then it said 180° so I thought i overcooked it but I absolutely did not! It was falling off the bone ❤ when I cut the chicken up I rubbed the chicken without seasoning in the juices and seasoning so it had the flavor and oh my! This recipe is being added to my favorite recipes of all time!!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Ashley
Posted: 1 year ago

Hi Ashley,

We’re so glad you had such a great experience cooking this! Thanks for sharing your thoughts!

0
Reply
Dan T
Dan T
Posted: 2 years ago

How much of which Ingredient for the rub you don’t mention it how can you be a cook and not measure out your ingredients

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dan T
Posted: 2 years ago

You must not be looking at the recipe card, you can either click on the “Jump To Recipe” button at the top of the post or scroll down to the recipe card.

0
Reply
Juan Tootree
Juan Tootree
Posted: 2 years ago

5 stars
Rarely do I give anything a 5 star but I finally found the perfect roast chicken in the oven recipe! I used my own rub (Mexican asado style chicken rub) but using the time and heat given it came out super tender and good!

0
Reply
Rowena
Rowena
Posted: 2 years ago

5 stars
I forgot to rate this. Oops. I didn’t end up making gravy. I put sweet potatoes and small potatoes in the roasting pan with the chicken. Turned out awesome.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rowena
Posted: 2 years ago

Glad you enjoyed it!

0
Reply
Rowena Ferrer
Rowena Ferrer
Posted: 2 years ago

How do you get it so the skin doesn’t burn? I have a convect oven, (not a choice) and I had put it on roast instead of bake. Does baking it vs roasting it make a difference?
I’m making this now, so I hope it turns out. Will let you know 😉

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rowena Ferrer
Posted: 2 years ago

I have a convection oven as well and with my oven, if I use roast, it seems to crisp up the skin more and cook faster than on bake. But you’re seeing the opposite which is weird. However, if you find the skin has already browned to your liking, simply cover it with aluminum foil and finish cooking it that way.

0
Reply
Rowena
Rowena
Reply to  Joanna Cismaru
Posted: 2 years ago

I did change it to bake and it turned out wonderfully, thank you.
I’ve tried a few of your recipes now and really enjoy them. Thanks for sharing!!

0
Reply
Jess
Jess
Posted: 2 years ago

5 stars
I’ve made this a handful of times at this point and it’s just a go-to recipe. I like the rub so much, I now use it for spatchcock chicken just to cut down on cooking time. Had to invest in a giant container of tarragon just for this recipe. Thanks!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Jess
Posted: 2 years ago

Love to hear it! So glad you like it 🙂

0
Reply
Mrs.Peña
Mrs.Peña
Posted: 2 years ago

5 stars
No other way needed to cook a whole chicken. Flavors are spot on and so is timing. Second time making! Thanks for the great recipe!

1
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Mrs.Peña
Posted: 2 years ago

Happy you liked it!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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