How to Make Beer Can Chicken

Grilled chicken and beer go hand in hand in the summertime, and Bobby's recipe combines the two. Follow his simple instructions for this cookout classic that guests will love.

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Beer Can Chicken

Preparing juicy beer-can chicken is easier than it looks. Just make sure before you get started that the beer can fits inside the chicken and that your grill can accommodate the height of an upright bird. You don't want to lower the lid of your grill only to find that the chicken doesn't fit.

Get the Recipe: Beer Can Chicken

Season the Chicken

After you've set up a charcoal grill for indirect heat, start preparing the chicken. First remove the neck and giblets, then brush the chicken all over with oil and sprinkle with salt, pepper and dry rub.

Prepare the Beer Can

Open the beer can and pour out about 1/2 cup (you can drink it, or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener and add the remaining dry rub (it might fizz up a little bit at the top, but don't worry, that is normal), plus the garlic and rosemary.

Place the Chicken Over the Beer Can

Hold the chicken above the can of beer, sliding the bird over the can. Fold the wings back behind the chicken, making sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan and grill for 1 to 1 1/2 hours, until the skin is golden brown.

Remove the Beer Can from the Cooked Chicken

Carefully transfer the chicken from the grill to a stable surface for carving and let rest for about 10 minutes. Using a pair of locking tongs, grab the bottom of the beer can to remove it from the chicken cavity. Place the chicken on a platter or cutting board to rest and cool.

Carve and Serve

Carve the chicken, arranging the breasts, wings and thighs on platters.

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