Recipe

Beer Can Chicken

Not a novelty — beer can chicken actually produces incredibly moist meat and crispy skin every time. The beer steams the chicken from the inside while the grill crisps the outside. Documented from Big George's Fourth of July method.

By Luis Ramirez

Prep

20 min

Cook

1 hr 15 min

Rest

15 min

Total

1 hr 35 min

Difficulty

intermediate

Yield

Method

indirect-grilling

Wood

Mesquite

Internal Temp

170-175°F

Fuel

charcoal

Jump to IngredientsJump to Instructions

What You Need

Ingredients

Main

  • 1-3 whole chickens (about 3 1/2 lbs each)
  • 1/2 cup BBQ rub
  • A few handfuls mesquite wood chunks
  • 1 can of beer per chicken (domestic is fine)

Step by Step

Instructions

  1. 1

    Set Up the Grill

    Set up your grill for indirect heat. Place a drip pan in the center of the charcoal grill. Soak wood chips in water. Light charcoal with a chimney starter. Pour lit briquettes around the drip pan. Remove any that fall in. Add unlit briquettes around the perimeter and let them catch.

  2. 2

    Prep the Chicken

    Rinse and clean the chicken inside and out, then pat dry. Remove the gizzards and neck bone.

  3. 3

    Prep the Beer Cans

    Open a can of beer for each chicken. Pour out about a third and dispose of the beer however you see fit. Punch a couple of extra holes on top with a church key can opener. Sprinkle some BBQ rub into the can.

  4. 4

    Season and Mount

    Sprinkle the chicken skin liberally with BBQ rub. Insert the beer can into the chicken’s cavity. Position so the two legs and beer can form a stable tripod — the can must stay upright. Place on the grill over the drip pan. Make aluminum foil envelopes for wood chunks, seal and perforate with a fork, and place over direct heat.

  5. 5

    Cook and Serve

    Check birds at 15 minutes for even browning. After about 70 minutes, take the temperature in the thickest part of the thigh. Birds are done at 170-175°F. Remove with tongs, let rest 10-15 minutes. Remove the beer can carefully with a twist. Discard cans and carve.

Pro Tips

  • A little last-minute garlic powder always helps
  • If doing multiple birds, make sure they don't touch each other
  • Keep all birds positioned over the drip pan, not over direct heat
  • Removing the can requires care — a little twist helps, but hold the bird steady
  • Recipe documented from Big George's annual Fourth of July cook

Equipment

  • Charcoal grill (Weber Kettle works great)
  • Aluminum drip pan
  • Heavy-duty aluminum foil
  • Charcoal chimney starter
  • Long tongs
  • BBQ mitts
  • Instant-read meat thermometer
chickenbeer can chickengrilledindirect heatmesquite4th of julyclassic