Have you ever tried grilling a can of beer? Yup, a can of beer. You can do it! Ok, well, maybe not literally, but Beer Can Chicken on the Grill is an incredibly easy way to roast an entire chicken on the grill.
It sounds rather odd, but the beer actually provides a source of liquid that simmers the entire time the chicken is roasting. The result is a roasted chicken with beautifully golden skin and surprisingly moist meat (even the breasts…which can easily dry out on the grill)!
The entire process takes only about 1.5 hours, with the chicken roasting for the majority (1-1 1/4 hours) of that time. So Beer Can Chicken is entirely doable as a weeknight meal!
(Tip: The beer provides moisture, but I’ve found that the roasted chicken does not actually taste like beer. Nevertheless, you could easily substitute a can of lemonade for the beer if you aren’t a fan of beer.)
Here’s a couple key tips that will really help out when making Beer Can Chicken on the Grill:
- Rub-a-dub-dub: Don’t forget to use a dry rub all over the outside of the chicken skin. You can even lift up the skin over the chicken breasts to apply the rub directly on the meat.
- Props to you: You don’t actually need any special props or grill equipment to make Beer Can Chicken. Sure, they sell stuff that might work, but you can put the entire chicken on the grill sitting upright with the can of beer directly on the grill grates. Then simply pull the 2 chicken legs forward to create a tripod of sorts.
- Temp it up: If you don’t already own a probe thermometer, then this is certainly a good investment (it’s great for grilling, meatloaf, turkeys, roasts, etc.). The best and easiest way to avoid undercooked poultry is a probe thermometer. For chicken, just insert the probe on the inner part of the thigh nearest the breast. The tip of the probe should be in the center of the meat, but make sure it isn’t touching any bones or else you will get an inaccurate temperature reading. This Beer Can Chicken is done when the probe temperature hits 170-175°F.
- Chunks, not chips: If possible, use lump charcoal rather than charcoal briquettes. Lump charcoal is all natural (so it doesn’t contain any additives like briquettes), and it also burns more consistently for a longer amount of time. The same advice goes for wood chunks rather than wood chips. The chunks are just larger pieces of wood, but they will burn for longer and don’t need to be soaked first. I find that the larger chunks produce a better smoked flavor.
This chicken is so juicy and flavorful that I often eat it plain, but it also tastes great over salads or in quesadillas, too. If you have any chicken left over, consider using it in Stephie’s Chicken Lasagna Recipe. It’s perfect for doing double duty!