The best part about this mouthwatering and tender Beer Can Chicken is how versatile it can be. Whether you’re making it in the oven or cooking it on a grill, this recipe is sure to be a hit.
If I’m being honest, every time I make this recipe I can’t help but think of the Thanksgiving episode of Friends where the turkey ends up on Monica’s head. I love this chicken immensely, but visually, it’s hard not to giggle at the visual presented. All jokes aside, this chicken is delicious.
Tips for Beer Can Chicken:
- There’s really no need to get super fancy with the beer selection, any lager will do. I personally like Kona Brewing’s Big Wave. It’s light and refreshing and doesn’t compete vastly with the seasoning.
- I personally try not to waste the bit of beer that is needed to be poured out. I use it, in place of olive oil, to brush the skin of the chicken.
- There’s not a pretty or graceful way to get the chicken upright on the can. I personally love using stands to assist. They provide a wider base that helps stabilize the chicken itself.
- I use my tried and true spice combo. There is no heat in this mix, so if you’re looking for a spicy kick, feel free to add your preferred ground pepper.
- This recipe calls for paprika. I like to switch between regular and smoked, depending where I’m cooking the chicken. If I’m using the smoker I’ll nix the smoked paprika. If I’m roasting the chicken in the oven, I’ll add that smoky flavor back in.
While this recipe may seem intimidating, it is surprisingly simple and packed full of flavor. I hope you love it as much as me and my family do! Enjoy 🙂
Beer Can Chicken
- 1 whole chicken 5lbs, cleaned and dried
- 1 12oz beer can
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1 tsp ground oregano
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 tsp ground paprika
- Preheat the oven to 350°F.
- In a small bowl, combine the salt, garlic powder, onion powder, black pepper, oregano, coriander, cumin, and paprika. Stir until thoroughly combined. Set to the side.
- Pour out ¼ of the beer into a separate glass. Brush the outside of the chicken with the beer from the glass. Generously season the outside of the chicken with the spice mixture. Carefully set the chicken upright on the can of beer. Sit the chicken on a baking sheet lined with aluminum foil.
- Bake the chicken at 350°F for 1 – 1½ hours, or until the chicken reaches 165°. Allow the chicken to rest for 10 minutes before carving. Serve immediately