Brewmeister's Chicken: Beer Can Chicken

Recipe by Olha7397
READY IN: 1hr 20mins




  • Make the marinade by combining all marinade ingredients: whisk well to mix.
  • Remove and discard any giblets and fat just inside the body and neck cavities.
  • Rinse the chicken inside and out under cold running water, then drain and blot dry inside and out with a paper towel.
  • Place chicken with the marinade inside a large resealable plastic freezer bag and marinate in the refrigerator at least 4 hours, preferably overnight, turning the bird several times to marinate evenly.
  • Make the rub by combining all rub ingredients; set aside.
  • Open the beer can and pour half the beer over the soaking wood chips.
  • Remove the chicken from the bag with the marinade.
  • DISCARD marinade.
  • Sprinkle 1 teaspoons of the dry rub inside the neck cavity of the bird.
  • Drizzle oil over the outside of the bird and rub or brush dry rub all over the skin.
  • Spoon the remaining dry rub into the half-filled can of beer (beer may foam, which is normal).
  • Using a church key can opener, make 2 additional holes in the top of the can.
  • Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the body cavity.
  • Pull the legs forward to form a tripod, so the bird stands upright (the rear leg of the tripod is the beer can).
  • Tuck the tips of the wings behind the chicken’s back.
  • Light the gas barbecue and, using an oven thermometer inside the closed grill, heat to 350°F When warmed, turn off one of the burners and stand the chicken upright on the can over the NON-LIT burner.
  • Place oven thermometer beside the chicken, not above the direct heat.
  • Wrap the soaked wood chips loosely in foil, punching a few holes in the foil to allow smoke to escape, and place foil pouch directly over the LIT burner.
  • Reduce heat, if necessary, to maintain interior temperature at 350°F Close lid.
  • Cook until chicken skin is dark golden brown and the meat is cooked through, about 1 to 1 1/2 hours.
  • Use an instant reading meat thermometer inserted in the thickest part of the thigh, not touching bone; chicken is done when the meat thermometer is 180°F If chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
  • When done, remove bird and let rest, standing on a platter at room temperature, about 5 minutes.
  • Lift chicken off the can, taking care not to spill hot beer.
  • To serve, cut chicken in half or quarters.