Just lounging on the back deck… What a beautiful day to get some colour (and crisp up that skin)! ☀️?☀️ Beer can chicken never looked so good!
- 1 (3.5-4 lbs) chicken
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons of your favorite dry spice rub
- ½ can of beer
- ⅓ cup of your favourite BBQ sauce
- ** Beer Can Chicken rack, throne or roaster – recommended
Preheat the grill to 425°F for indirect cooking (no coals or burners on directly under where the bird will be placed).
Pat chicken dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub.
Place your chicken roaster on a small sheet pan (makes it easier to move to the grill).
Pour ½ the beer into the cup/cone of your chicken roaster (or place the ½ full can of beer into the rack), then place the chicken cavity (legs down) over the roaster.
Transfer the bird to your grill and place in the center of the indirect cooking area, balancing the bird on its 2 legs and the can like a tripod. (leaving the chicken on the sheet pan will make it easier to balance – optional)
Cook the chicken with the grill lid closed, for approximately 55-65 minutes, until the internal temperature registers 160-165°F in the thigh. Remove from grill and let rest for 15 minutes before carving (internal temperature will continue to rise as it rests).
Be careful when handling the beer can, the beer inside is quite hot!
In addition to this Beer Can Chicken recipe, you can find more of my grilled chicken recipes here.