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Beer Can Chicken Recipe

Beer Can Chicken

Recipe courtesy Bob Blumer

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Average Rating:

Total Reviews: 114

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  • on February 24, 2011

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    Ok this chicken is really tasty and impossible to messup. My grill wasn't big enough so I baked it. and broiled the skin when it was about done.

    But I actually signed up just to comment on the ridiculous darwin award posts. I couldn't stop laughing at the post about the rocketing beer can into the guy's stomach. LOL that was too funny and I am laughing now that he didn't open the can. I think he forgot elementary school science class. AND the glass beer bottle exploding glass into the chicken and he complained he had to fish them out like fish bones. LOLOL better yet he suggested pouring it into a plastic cup then grilling. I hope he loves the taste of burned plastic. mmmm chemical fumes in my chicken =P It HAD to be a joke because I am dying of laughter.

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  • on October 03, 2010

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    Great Recipe! If you want to add more flavor to the beer can chicken add fresh ingredients in the beer itself. I always add sliced garlic colves, yellow onion, halved lemon, and serrano peppers into the beer itself. I also add more of the dry rub into the beer as well. You will notce the difference in taste compared to not adding anything in the beer. This will be the best chicken you have ever eaten!



    Keep Barbecuing,



    The Vaq

    www.SouthTexasBarbecue.com

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  • on September 16, 2010

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    I usually do not BBQ. But this was a no miss hit. So easy. I did get a slightly too big can of beer to take some more gulps. So we just squashed the can down so the chicken would stand up on the grill. I choose Loury's seasoning which was a bit too salty. Next time I will try another. I choose a semi dark beer from Trader Joes. I think it was German, in a brown and black can with gold(? writing. We had to fool around on the grill to get the right temp, but did cook directly over some to get a higher temp of ~400. We have a gas Weber grill.

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  • on September 14, 2010

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    Followed the recipe other than just used about a teaspoon of salt along with our own dry rub - inside and out and under the breast skin.
    Also added fresh basil, parsley and chives to the can of beer (fully opened the top with can opener per one review and inside and out and under the breast skin as well.
    This was absolutely delicious!

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  • on September 07, 2010

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    So we bought a grill...even the little can/chicken holder to go with. Realized after we got it home that there's no way we can stand a chicken up in there and get the lid closed. So, I made it in the oven instead. It was great!

    I brushed the outside of the chicken with vegetable oil and used salt, pepper, and Spike seasoning on the skin and in the cavity. I'm from Milwaukee, so my beer of choice was Miller High Life (gotta use the champagne of beers, right?! In the oven it went for 90 minutes. Was very tender and moist - we could cut the breasts with a fork. We will definitely make this again!!

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  • on August 27, 2010

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    This was quite tasty and very easy to make. Used an awesome lemon sea salt rub from IKEA and mixed up my own as well. Tried it with a lager but will definitely go with an amber or darker beer next time. Got the can out pretty easliy by cutting the chicken down the front after standing for 10 minutes. Will definitely make again.

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  • on August 21, 2010

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    Easy recipe and very moist chicken. Hubby usually does not like the small whole chickens and really loved this recipe! Quick and easy dinner recipe.

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  • on August 17, 2010

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    The hubby and I made this last night. We bought a stand at Gander Mountain, I just thought it would be easier, so the chicken wouldn't tip over. I drank half the beer (yum, put the can in the stand then put the chicken on it. I put olive oil and the spices that we like all over the outside. We used a Weber grill and Stubbs charcoal, and put the hot coals on both sides of the grill and the stand in the center. It was 4.20 lbs so we cooked it for around 1.5 hours. We also put corn on the cob on either side of the stand ( pull back husk, remove as much silk as possible and pull husks back up.

    I was the best chicken I have ever made on the grill...or anywhere for that matter. It was so moist and flavorful I just couldn't believe it.

    We had enough heat left in the charcoals when the chicken was done that we also put a marinated pork roast on the grill. It came out delicious as well.

    Try it, it's easy and great.

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  • on August 08, 2010

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    I was curious and wanted an easy way to cook a whole chicken on the grill. The chicken was okay but not incredibly juicy as so many others have reported. We used a plump organic chicken, and a good beer. It wasn't evident to us that beer was part of the cooking process and the chicken was not quite dry but close to being so and we only cooked as long as directed on indirect heat. Will try again since there are so many 5 stars for this recipe. If someone has an idea about what we can do to improve, please suggest.

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  • on July 31, 2010

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    For the people who:

    A: Didn't open the can.

    B: Used a glass bottle.

    When a water based liquid gets to 212f (100c it boils! When boiling occurs expansion soon follows.

    Timmy and Jimmy in South Park have more common sense than you.

    Actually I take a can opener and open go around the top of the can to allow more moisture (beer to steam out.

    I have also done this with white wine and Dr. Pepper. The sweeter the liquid the spicier the rub. Lots of ways you can make this and it is so easy.

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