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
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 in Beer Can Chicken
There are not a lot of ingredients needed to make beer can chicken. The main ingredients are chicken and beer. For the spice rub I used the following ingredients:
- Garlic Powder
- Pepper
- Chili Powder
- Salt
- Smoked Paprika
- Tarragon
- Brown Sugar
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.
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.
- 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.
- Make sure the beer can is open, and only half-filled with beer, don’t throw away the other half, drink it!
- Lower the chicken onto the beer can, making sure the chicken sits upright.
- Place the chicken on the grill, use the legs and beer can to support the chicken and keep it stable.
- 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.
Tips and Tricks for the Best Beer Can Chicken
Want to make the best beer can chicken ever? Follow these tips:
- 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.
- 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.
- 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.
- 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.
TRY THESE CHICKEN RECIPES
- Moroccan Style Roast Chicken and Potatoes
- Roast Chicken with Roasted Potatoes and Garlic Sauce
- Oven Roasted Chicken Shawarma
- Baked Chicken Breast
- Roasted Honey Chicken and Potatoes
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Beer Can Chicken
Ingredients
- 1 chicken whole, 3 - 4 lb chicken
- 12 oz beer can, I've used Sleeman's honey brown, Pilsner, Coor's light
- 3 tbsp olive oil
For the rub
- 1 tbsp brown sugar packed
- 1 tbsp tarragon dried
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder
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 it’s 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.
Emely Fearn says
So easy and SO WONDERFUL!! Added an assortment of potatoes and carrots in the roasting pan around the chicken and cooked for an hour. Everything was delicious, the chicken was juicy and cooked to perfection.
Kathy says
I made this for dinner last night and baked the chicken in my convection oven. It was done after one hour, so I am glad I checked it and removed it from the oven. I followed your ingredients to the letter and the flavor was incredible. My husband raved about how moist, and tender it was.
I saved the liquid from the pan as well as the beer still in the can. Tonight I chunked up the remaining meat, made gravy from the liquid and cooked up Arborio rice. I added the chicken to the gravy and served it over the rice. That turned out great too. I wifi absolutely make this again!!!
Nicole Beaulieu says
That is such an awesome idea for leftovers! We’re so glad you both enjoyed this chicken.
Tabatha Clocksin says
Beer wasn’t an option for me so I tried it with coke instead and it was absolutly amazing! This is my family’s new favorite food. Going to try it with a turkey next!!
John says
Imust have cooked various versions of this hundreds of times over the years on the bbq, but I must admit, I am definitely going to give this version a go in the oven. I have to ask though: what is the pan setup thingy (pan and inset) that you use to stand the chicken on? I can’t seem to find it anywhere and I always make something up on the day when I’m using the bbq.
Nicole Beaulieu says
Click here to check out the pan that we used! It’s amazing for beer can chicken.
Lisa says
Going to try this – thank you! 🐔
And I was trying to find a way to private message you about this but in the image of the ingredients at the top, chicken needs the “h” 😊
Joanna Cismaru says
I don’t know what you’re talking about! 😉 LOL Hope you like it!
KD says
I use to make this all the time, haven’t in awhile. But will soon.
Thanks for reminding me.
Pat Smith says
Does the beer actually add flavor to the chicken? If so, for those who do not care for beer-would a can of coke work just as well?
Joanna Cismaru says
It does not add flavor to the chicken at all, it simply makes the chicken moist. You can definitely try a can of ginger-ale, or even a can of coke.
Nita Alexander Staley says
Hi Jo, your recipes are so delicious every time and your video’s help so much. Quick question: could you tell me (and maybe other fellow fans) what amount of each spice to mix up the rub ? Thank you so much !
Nicole Beaulieu says
Thanks Nita, we’re so glad you love the recipes! The amounts for each ingredient are in the recipe card in this post, which the video is at the bottom of 🙂
baltisraul says
I did a turkey for New Year’s Eve. Many years ago before beer can chicken, we purchased
Spanek’s Vertical Roaster. They offer a chicken, turkey, capon and artichoke options. To insure a real crisp skin, try 450 degrees for the first 15 min then drop the temp down to 425 degrees. Your rub sounds delicious and will use very soon. I removed the turkey at 162 degrees internal, covered with foil and let it rise to 165 before carving.
Joan says
Can use soda can if beer not available. I put prepared chicken on an aluminum pie pan when cooking on a grill and add water to it from time to time…comes out great..
Fiona says
Hi yes you can even use a can with just water in it, it is basically the seam in the can that moistens the chicken nothing to do with the beer at all, the reason it is call beer can chicken is because the beer can fits into the chicken cavity.
Hope this is helpful
cheers
Fiona
Donie Harper says
Made this tonight. I had no beer in cans but used a Coke. It was wonderful. Mine was larger so we will have leftovers for chicken salad and a casserole.
Hunter says
Hi Jo, first off I wanted to say that I LOVE your website and cooking tips. You radiate a warm heart.
I had a silly question to ask, your first instruction states “Preheat oven to 425 F degrees. Place a roasting pan on a baking dish to prevent making a total mess of your oven.” — as I am a struggling bachelor new to cooking, I wanted to ask how does a roasting pan fit on to a baking dish?
The pictures you used look to be circular pan, which doesn’t look like a typical roasting pan to me that is square or rectangle. Can you help a cooking newbie out?
Joanna Cismaru says
Yeah, whatever baking dish or roasting pan you use for the chicken, just place that on top of a baking sheet, usually baking sheets are bigger than most roasting pans. I did use a casserole dish that’s oven, similar to a 9×13 inch casserole dish, which fit perfectly on a regular baking sheet. Of course, this step is completely optional.
astrid says
thanks for sharing. I tried to bake this recipe last weekend, and my oh my… the whole fam love it. So easy, yummy, juicy, delicious. definitely will use this recipe over and over again.
Cyndi says
So easy and delicious!! The skin was crispy and flavor and the meets was juicy! I definitely make this again
Dana Pascoe says
First time for me to cook beer can chicken; I loved the combination of spices used, the chickens (2) were juicy and tender and a big hit for seconds with my dinner company. I cooked the chickens in my convection oven and at the end of the evening, handed my guests a mixture of the spices to try at home.
I couldn’t use tin foil to line the bottom of my pan because of the convection but next time, I would definitely try parchment paper and hope that the clean up of the pan would be easier.
Joanna Cismaru says
Glad you liked this, Dana and I agree with the parchment idea, or a silpat might work too.