Can I use a soda can or jar instead of a beer can?

Yes. Any heat-safe, narrow vessel that can hold liquid and prop the bird upright will work. Nonalcoholic beer, soda, or chicken broth are fine substitutes. For safety and stability, a purpose-built vertical poultry roaster is recommended.

How do I know when beer can chicken is done on the grill?

An instant-read thermometer is your best friend. Insert it into the thickest part of the thigh without touching bone. The breast should read 165°F and the thigh about 175°F. Rest the bird for 10 minutes before carving so juices redistribute.

Will the metal can affect the flavor or safety of the chicken?

Most home cooks have no issue using a can, especially if you do not heat it to extreme temperatures. If you are uncomfortable with a can, use nonalcoholic beer, broth, or a dedicated roaster. Always pour out some of the liquid to leave headspace and avoid splashes.

Can I make two chickens at once on the grill?

Yes, if your grill has the space. Place each bird on its own roasting stand or tall can, and make sure they have enough room for air to circulate. Rotate positions halfway through cooking if your grill has hot and cooler spots.

Beer Can Chicken Grill

Description

This beer can chicken grill recipe delivers crispy, bronzed skin and juicy, tender meat with minimal hands-on time. Cooked upright over indirect heat, the steam keeps the chicken moist while the grill creates smoky flavor and crackly skin. A reliable, crowd-pleasing method perfect for weekends and gatherings.

Ingredients

Scale

1 whole chicken, 3 1/2 to 5 lb, giblets removed
1 (12 oz) can beer, half emptied; or nonalcoholic beer; or 1 cup low-sodium chicken broth plus 1 tablespoon apple cider vinegar
2 tablespoons neutral oil such as canola or avocado
1 tablespoon kosher salt
1 tablespoon brown sugar
2 teaspoons smoked paprika or regular paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground black pepper
1 teaspoon chili powder or cayenne optional
Optional aromatics: lemon halves, smashed garlic cloves, thyme or rosemary sprigs

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Instructions

Preheat grill to 350°F to 375°F. For charcoal, bank coals to one side for indirect heat.
Whisk together brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and chili powder if using.
Pat chicken dry and rub with neutral oil. Loosen skin and rub some seasoning underneath over breasts and thighs. Rub remaining seasoning all over the outside and inside the cavity. Tie legs and tuck wing tips if desired.
Open the beer and pour out about half. Place the can in a shallow pan and carefully lower the chicken onto the can so it stands upright. If using broth, fill the can with that mixture instead.
Place chicken over indirect heat. Maintain grill temperature between 325°F and 350°F with lid closed. Cook 1 hour to 1 hour 20 minutes depending on size.
Insert an instant-read thermometer into the thickest part of the thigh. Breast should read 165°F and thigh about 175°F. Tent breast with foil if needed while thighs finish.
For extra crisp skin, move briefly to direct heat for the final 5 to 10 minutes, watching carefully.
Transfer to a cutting board. Carefully remove and discard the hot can. Rest 10 to 15 minutes before carving and serving.

Notes

Use an instant-read thermometer for accuracy. Maintain steady indirect heat and avoid opening the lid often. If the bird feels unstable, use a vertical poultry roaster or create a foil ring for support. Do not overfill the can and use caution when removing hot liquid. Brine 2 to 4 hours beforehand for extra juiciness if desired.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes to 1 hour 30 minutes
Category: Dinner
Method: Grill
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 440
Sugar: 4 g
Sodium: 780 mg
Fat: 26 g
Saturated Fat: 7 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 0 g
Protein: 47 g
Cholesterol: 155 mg