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Per serving
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- 1
Make the spice rub
Mix together the chicken seasoning, sugar, chili powder, paprika, dried basil, and pepper in a small bowl. Gently loosen the skin from the chicken. Brush the whole bird with canola oil, then sprinkle about 1 tsp of the spice rub inside the cavity. Rub the rest of the mixture all over and under the skin. Tuck 2 slices of lemon into the neck cavity and fold the wing tips behind the back.
- 2
Set up the beer can
Fire up your grill for indirect medium heat — set one side to medium, leave the other side off, and place a drip pan under where the chicken will sit. Open your can of beer, drink or pour out about half, and use a can opener to poke a few extra holes in the top. Hold the chicken with the legs pointing down and lower it onto the beer can so it fills the body cavity. The chicken should stand on its own like a little tripod.
- 3
Grill it
Stand the chicken-on-can combo over the drip pan on the indirect heat side of the grill. Close the lid and let it cook for 1 hour 15 minutes to 1 hour 30 minutes, until a meat thermometer reads 180°F in the thickest part of the thigh. Take it off the grill, cover loosely with foil, and let it rest for 10 minutes. Then carefully wiggle the can free, carve, and serve.
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Beer Can Chicken
Created by: BackyardGrillCo
Ingredients
- 4 tsp chicken seasoning
- 2 tsp sugar
- 2 tsp chili powder
- 1 1/2 tsp paprika
- 1 1/4 tsp dried basil
- 1/4 tsp pepper
- 3 1/2 lb whole chicken
- 1 tbsp canola oil
- 1 lemon
- 1 beer
Instructions
- Make the spice rubMix together the chicken seasoning, sugar, chili powder, paprika, dried basil, and pepper in a small bowl. Gently loosen the skin from the chicken. Brush the whole bird with canola oil, then sprinkle about 1 tsp of the spice rub inside the cavity. Rub the rest of the mixture all over and under the skin. Tuck 2 slices of lemon into the neck cavity and fold the wing tips behind the back.
- Set up the beer canFire up your grill for indirect medium heat — set one side to medium, leave the other side off, and place a drip pan under where the chicken will sit. Open your can of beer, drink or pour out about half, and use a can opener to poke a few extra holes in the top. Hold the chicken with the legs pointing down and lower it onto the beer can so it fills the body cavity. The chicken should stand on its own like a little tripod.
- Grill itStand the chicken-on-can combo over the drip pan on the indirect heat side of the grill. Close the lid and let it cook for 1 hour 15 minutes to 1 hour 30 minutes, until a meat thermometer reads 180°F in the thickest part of the thigh. Take it off the grill, cover loosely with foil, and let it rest for 10 minutes. Then carefully wiggle the can free, carve, and serve.