This Beer Can Chicken (or Beer Butt Chicken) is tender, moist, and flavorful! It's easy to make and you can grill or roast it in the oven!
- 1 (4-5 pound)(1.8-2.2kg) whole chicken, neck and giblets removed
- 1 can beer, opened and half of the liquid removed
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon packed brown sugar, light or dark
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- ½-1 teaspoon cayenne pepper
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Preheat grill to medium high heat (about 375 degrees F).
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In a small bowl combine the salt, brown sugar, paprika, garlic powder, onion powder, chili powder, and cayenne; set aside.
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Dry chicken very well using paper towels. Coat the chicken in olive oil. Sprinkle the entire chicken with the reserved spice rub. Place chicken over the can of beer and place in a small baking pan. You can also use a beer can chicken pan or holder instead.
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Turn off one burner on the grill and place chicken over the unlit burner. Reduce heat to medium (350 degrees F) and cook for 1 ¼-1 ½ hours or until juices run clear and a meat thermometer reads 165 degrees F when inserted in the thickest part of the breast. (Towards the end of cooking I like to crank up the heat to really crisp up the skin)
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Remove from grill and let rest for 10 minutes before carving.
- OVEN DIRECTIONS: Preheat oven to 400 degrees F. Follow steps 2-3 above. Bake for about 1 1/4- 1 1/2 hours or until juices run clear and a meat thermometer reads 165 degrees F when inserted in the thickest part of the breast.
- If you prefer not to use beer, use a can of coke, sprite, or root beer instead.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
What to serve with Beer Can Chicken