Grill/Barbecue
Beer Can Chicken
Popular on Food52
29 Reviews
dony
June 25, 2022
I have been cooking chicken on the BBQ for 30 years, and have always been sometimes disappointed due to the flare-ups that regularly occur. My chick often comes out to be 'chicken noir'. But by using the beer can method, the chicken comes out perfect every time. I have a 4 burner BBQ so I light the 2 outside burners and place a small piece of dried cherry or apple wood on the burners. The 2 middle burners are turned off. The chicken goes in the middle. The cooking time is one hour. This combination gives a light smoking to the chicken and a perfectly cooked bird.
Jo S.
July 24, 2020
FIVE STARS A wonderful choice in pandemic times. Your options are endless with the perfectly seasoned chicken, and the taste is so much better than the grocery store rotisserie.
Jo S.
July 24, 2020
My family LOVES this recipe. The chicken is so juicy and tasty. First time I roasted a 7 lb. bird. The can was completely inside the cavity, and the bird remained standing. I had to adjust cooking time, but with my grill starting in the 400's and never going below 325, the extra 40 minutes to an hour wasn't bad. Yesterday I roasted two 4 lb. birds with the same heating variances in the grill (Char-Broil Infrared.) They were done in the specified time.
This time I threw together Pioneer Woman's salad dressing recipe for her cowboy chopped salad. I cut up one chicken and placed over iceberg lettuce along with cukes, tomatoes, and crunchy tortilla strips. The second chicken is chilling in the fridge, and we'll have a repeat dinner on the weekend.
This time I threw together Pioneer Woman's salad dressing recipe for her cowboy chopped salad. I cut up one chicken and placed over iceberg lettuce along with cukes, tomatoes, and crunchy tortilla strips. The second chicken is chilling in the fridge, and we'll have a repeat dinner on the weekend.
Danee K.
August 3, 2018
The spice mix is delicious on roasted cubed potatoes. Best potatoes I have ever eaten.
Rick
September 17, 2015
And Sarah Palin can see glaciers growing from her house. Stick a chicken on a can of beer and stick one on it's butt right next to it and see if there is a difference. Anecdotal evidence suggesting that beer can cooking methods have anything to do with a good tasting chicken is just....well...anecdotal. Sure it taste good! Science has demonstrated over and over the "beer steam" is almost non-existent and has nothing to do with it. Sure it's fun but ...oh well...who believes science these days anyway?
Paula Q.
September 17, 2015
Leslie, Cara yes..ABSOLUTELY it boils and steams on the grill as well!!! I've done both gas and charcoal. I have cooked this "Beer can up a chicken's butt" a GAZILLION times!!! One of my all time favorite things to cook. ANY and EVERY time I've cooked it...I never have 'leftovers'!! Your story (Cara's adventure) had me rolling on the floor laughing!! I can absolutely picture the 'play-by-play' and have a few great stories of this adventurous cooking!! I wanted to let you in on a really YUMMY 'add in' to this recipe... While chugging a portion of the beer and make space in the beer can...add just a little bit of the dry rub in there (watch to make sure not to add too much, cuz it will make the beer foam out)...but the special 'add in" is Liquid Smoke!!! You can get that from any grocery store.. in Hickory flavor and I think another flavor is Mesquite (Hickory is what I use). Just a tablespoon and *then some...depending on if someone wants a stronger smoky taste.* The 'tablespoon' gives it just a HINT of a smoky flavor..its not overpowering.
As for all these contraption's that all these people have invented...I still haven't bought one. It takes the fun out of trying to 'tripod' the legs and beer can JUUUST RIGHT to hold up to the 1.5hrs of cooking!! Plus there's satisfaction and can pat yourself on the back for achieving this FUN(and sometimes hysterical) feat!!!
The outcome is soooo delicious and the skin being crispy is phenomenal!
I look forward to the next "Beer can" adventure and look forward to reading more great stories from you, Cara and the Team!!
As for all these contraption's that all these people have invented...I still haven't bought one. It takes the fun out of trying to 'tripod' the legs and beer can JUUUST RIGHT to hold up to the 1.5hrs of cooking!! Plus there's satisfaction and can pat yourself on the back for achieving this FUN(and sometimes hysterical) feat!!!
The outcome is soooo delicious and the skin being crispy is phenomenal!
I look forward to the next "Beer can" adventure and look forward to reading more great stories from you, Cara and the Team!!
AG
August 2, 2015
I use the Camp Chef Beer Can Chicken Holder from OpticsPlanet.com. It's a twin holder and I just place a drip pan of marinating goodness underneath. For more info: Model: Camp Chef The Roost Beer Can Chicken Holder BCH2CC
$9.99
$9.99
Dan 9.
September 30, 2014
Beer cans were never designed to survive cooking temperatures.
When you put a beer can in an oven or on a grill, you are super-heating paint on the outside and the plastic liner on the inside.
And where do the gases and vapors go? Into your food.
This is unsafe.
When you put a beer can in an oven or on a grill, you are super-heating paint on the outside and the plastic liner on the inside.
And where do the gases and vapors go? Into your food.
This is unsafe.
Rick
July 23, 2014
Ummm...I wasn't looking for a reason:). I was just pointing out one of the many articles written by food scientists/engineers that debunk the claims of beer can chicken aficionados as being a superior way to roast a chicken. Take it or leave it as you wish. And BTW, on the rare occasion that I drink a beer it is a very good beer and certainly wouldn't be wasted on a chicken! Take Care :)
Nigel
July 23, 2014
The best luck I've had for this is using tall, thin cans. Vortex, an IPA from an Astoria, Oregon, brewer does really nicely, and you can fully taste the particular hop used in the beer. There's your reason. Drink better beer!
Rick
July 21, 2014
Yes, I've made many a beer can chicken with good results and of course they smell wonderful, it is a roasting chicken after all! :) The science just doesn't back up the anecdotal logic and no, the beer does not add moisture to the chicken. You start with a half can of beer and end up with a half can of beer but if you're enjoying yourself that's what matters! A beer brine/marinade and a spatchcocked chicken gives better and safer results. and upright roaster even better IMHO.
Susan W.
July 20, 2014
I have my spice rubbed chicken sitting on a can of Oregon microbrew humming away on my gas grill at 375°. It smells amazing. I roast a lot of chickens and this one smells especially good.
Rick
July 19, 2014
Use an upright roaster, ditch the can, ditch the beer. Seriously, beer can chicken is an urban legend.
Rick
July 19, 2014
Read this before making your beer can chicken.
Debunking Beer Can Chicken: A Waste Of Good Beer
Beer can chicken is not a good way to cook chicken. Here's why, and how you can make better roast chicken.
amazingribs.com/tips_and.../debunking_beer_can_chicken.html
Debunking Beer Can Chicken: A Waste Of Good Beer
Beer can chicken is not a good way to cook chicken. Here's why, and how you can make better roast chicken.
amazingribs.com/tips_and.../debunking_beer_can_chicken.html
jadams
July 19, 2014
Okay I read it..I'll try my little steel holder the next time..and drink the beer..I will conquer.
jadams
July 17, 2014
I made one the other day..mmm was not done after 2hours.that recipe stated@250 degrees.one burner one.etc..what grill temperature do you use? Any comment helpful.
Cara N.
July 17, 2014
Hi there, sorry to hear this! It's possible that maybe your coals died or your gas grill dropped too low in temperature. It roast in the oven at 350F, so your grill should be around this temp, too. Checking the coals/internal temp of the grill after 30-40 minutes as stated will remedy this. Not sure where you got 250F from, but that could be the reason it wasn't done in time.
jadams
July 17, 2014
Thank you Mz.Cara..I will try it again..(it took 2.5 hours of slo cooking at low temp) the thigh was done at 165. But the breast was@150. I let it sit for 10..it wasn't bad.but yours looks so scrumptious...I now see the grill instructions for temp..LOL
Alex G.
July 13, 2014
I made beer can chicken several times, and then one day I was surfing around looking and found a website that analyzes this cooking process. What changed my mind is the notion that beer cans can have a plastic lining. Now I simply use the beer can holder and put the vertical bird on a cooking tray with beer in the tray.
cucina D.
July 11, 2014
I must try this recipe soon! I would love to meet you on my next trip to NYC, I need some advise on butchering and purchasing meats :)
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