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Pat's Beer Can Grilled Chicken

  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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Beer Can Chicken Rub:

2 tablespoons smoked paprika

2 tablespoons salt

2 tablespoons onion powder

1 tablespoon cayenne pepper

1 tablespoon ground cumin

2 teaspoons dried thyme

2 teaspoons dried oregano

2 teaspoons black pepper

2 teaspoons garlic powder

For the Chicken:

4 pounds chicken, washed and dried

Vegetable oil

Beer Can Chicken Rub

1 (12-ounce) can beer


  1. For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
  2. For the chicken: Preheat your grill to medium-high heat.
  3. Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

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