Beer Can Chicken
This Beer Can Chicken is juicy with perfectly crispy skin and deep, savory flavor from the spice rub. Whether you roast it in the oven or fire up the grill, the beer works its magic to steam the chicken from the inside out.
Servings: 6
Calories: 392kcal
Ingredients
- 1 whole chicken 3 - 4 pound chicken
- 1 can beer 12 ounce, I've used Sleeman's honey brown, Pilsner, Coor's light, use what you got
- 3 tablespoons 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
Instructions
- Preheat oven to 425℉. Place a small roasting pan on a baking dish to prevent making a total mess of your oven.
- Remove any giblets from the chicken if it has any and pat it dry with paper towels.
- Open the can of beer and pour about ¼ of it into the roasting pan and set the can of beer in the center of the roasting pan.
- Mix all the rub ingredients together in a 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.
- Carefully, 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.
- 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 165℉/75℃ degrees.
- 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.
- Transfer the chicken to a cutting board and cover with aluminum foil. Let it sit for 15 minutes before carving it.
Video
Notes
- Beer Can Setup: You can make this in a baking sheet or casserole dish, been there, cleaned that up, but a beer can roasting stand seriously helps with stability.
- Beer Type: Any beer works! I’ve used light, dark, fruity, you name it. Don’t overthink it.
- Gravy: Don't throw away those pan juices, use them to make a delicious gravy. In a small bowl whisk together 1 tablespoon 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.
- Leftovers: Store in an airtight container in the fridge up to 5 days or freeze up to 3 months. Reheat covered in the oven at 325°F (165°C) to keep it moist.
Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 4g | Protein: 28g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 495mg | Potassium: 353mg | Fiber: 1g | Sugar: 2g | Vitamin A: 878IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg
