Name: Beer Can Chicken
Total time: 125 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole whole chicken; 1 can lager beer; 1 tbsp vegetable oil; 1 tbsp brown sugar; 1 tbsp smoked paprika; 2 tsp garlic powder; 2 tsp onion powder; 1 tbsp kosher salt; 1 tsp black pepper; 0.5 tsp cayenne pepper; 1 tsp dried thyme; 3 clove garlic

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540 cal46g protein5g carbs36g fat980mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Beer Can Chicken

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Grilled125 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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whole chickenabout 4 to 5 lb, giblets removed, patted very dry1 whole

lager beer12 oz, cold1 can

vegetable oil1 tbsp

brown sugarpacked1 tbsp

smoked paprika1 tbsp

garlic powder2 tsp

onion powder2 tsp

kosher salt1 tbsp

black pepperfreshly ground1 tsp

cayenne pepper0.5 tsp

dried thyme1 tsp

garlicsmashed3 cloves

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Set up your grill for indirect cooking at about 350 to 375°F: light one side only on a gas grill, or bank the coals to one side on a charcoal grill. Put a foil pan on the unlit side to catch drips if you like.

2Stir the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne and thyme together in a small bowl.

3Pat the chicken completely dry with paper towels, then rub it all over with the vegetable oil. Sprinkle the spice rub over the outside and inside of the bird, working some under the skin of the breasts.

4Open the beer and drink or pour off about half of it, leaving roughly 6 oz in the can. Drop the smashed garlic cloves into the can.

5Lower the chicken cavity down onto the can so the bird sits upright, with the can fully inside the cavity. Pull the legs forward so the chicken balances on its two legs and the can like a tripod.

6Carefully stand the chicken on the unlit side of the grill, over the drip pan if using. Close the lid and cook for 75 to 90 minutes, keeping the grill near 350°F, until the skin is deep golden brown.

7Check the temperature: the thickest part of the breast should read 165°F and the thigh 175°F. If the skin darkens too fast, tent the breast loosely with foil.

8Using tongs and a sturdy spatula or heatproof gloves, lift the chicken on its can onto a platter, keeping it upright so no hot beer spills. Rest it for 15 minutes.

9Lift the chicken off the can with tongs while holding the can steady with a towel; the can will be very hot and the liquid inside scalding. Discard the can and its contents, carve, and serve.