Beer‑Can Chicken

How to Make Beer‑Can Chicken

1. 1

   Step 1: Trim and season the chicken

   Remove any giblets and pat the chicken dry with paper towels. Rub the entire bird with olive oil, then mix salt, pepper, paprika and garlic powder and rub evenly over and under the skin where possible for maximum flavor.

   For this step

   • 1 wholeWhole chicken (3.5–5 lb / 1.6–2.3 kg)
   • 2 tbspOlive oil
   • 2 tspKosher salt
   • 1 tspFreshly ground black pepper
   • 2 tspPaprika
   • 1 tspGarlic powder
   
2. 2

   Step 2: Prepare the beer can

   Open the beer and pour out (or drink) about half so the can sits stable; leave roughly half the beer in the can. Drop the rosemary sprigs into the can to infuse aromatics while the bird cooks, then carefully set the can on a solid surface.

   For this step

   • 12 fl ozBeer (12 fl oz / 355 ml can), about half used as support
   • 2 sprigsFresh rosemary sprigs
   
3. 3

   Step 3: Preheat pellet grill and mount chicken

   Preheat your pellet grill to 375°F (190°C) with a drip pan under the grill grate if possible. Center the open beer can on the grill, then lower the chicken onto the can so the can fits into the cavity and the bird stands upright; position so it’s stable and balanced.
4. 4

   Step 4: Grill until internal temperature is safe

   Close the lid and cook until the thigh reaches 175–185°F (80–85°C) and the breast reaches 165°F (74°C), about 60–90 minutes depending on size. In the last 10–15 minutes, baste the breast with melted butter to encourage browning and crisp skin; monitor with a probe thermometer for accuracy.

   For this step

   • 2 tbspUnsalted butter (for basting)
   
5. 5

   Step 5: Rest, remove can and carve

   Carefully remove the chicken from the grill and transfer to a cutting board; allow to rest upright or on its back for 10–15 minutes so juices redistribute. Using caution, remove and discard the beer can, then carve the chicken and serve warm.

1. Remove any giblets and pat the chicken dry with paper towels. Rub the entire bird with olive oil, then mix salt, pepper, paprika and garlic powder and rub evenly over and under the skin where possible for maximum flavor.
2. Open the beer and pour out (or drink) about half so the can sits stable; leave roughly half the beer in the can. Drop the rosemary sprigs into the can to infuse aromatics while the bird cooks, then carefully set the can on a solid surface.
3. Preheat your pellet grill to 375°F (190°C) with a drip pan under the grill grate if possible. Center the open beer can on the grill, then lower the chicken onto the can so the can fits into the cavity and the bird stands upright; position so it’s stable and balanced.
4. Close the lid and cook until the thigh reaches 175–185°F (80–85°C) and the breast reaches 165°F (74°C), about 60–90 minutes depending on size. In the last 10–15 minutes, baste the breast with melted butter to encourage browning and crisp skin; monitor with a probe thermometer for accuracy.
5. Carefully remove the chicken from the grill and transfer to a cutting board; allow to rest upright or on its back for 10–15 minutes so juices redistribute. Using caution, remove and discard the beer can, then carve the chicken and serve warm.