This beer can chicken recipe is great for any time of year. Whether you make beer butt chicken on the grill or in the oven, it easy to prepare and even easier to cook! Get out your favorite dry rub and your favorite can of light beer and make this beer can chicken today.
There is nothing better than heading home after work during the summer, cracking a cold one, and doing a little bit of outdoor cooking. It is my idea of the perfect night, especially in the summer!
We love healthy chicken recipes on Team Fit Foodie and this beer can chicken (or beer butt chicken as Lee likes to call it) seemed like a no-brainer recipe! Let me tell you, nothing annoys me more than chicken with absolutely no flavor. Can we just take a minute to talk about how good chicken is when it doesn’t have any filler and when it’s not pumped with chemicals?
We shop at the co-op near my house for certain things (I love you Seward Co-op) and co-op chicken is one of them. It can be pretty expensive, so it’s more of a treat, but you the difference between the chicken we buy at the co-op versus other places is CRAZY. The flavor is unreal and the texture makes me swoon. Does anybody else LOVE their co-op?
Ok, rant over. Let’s talk more about this beer an chicken recipe.
How to Make Beer Can Chicken
Beer can chicken is a perfect recipe for a summer cookout or for meal prep on the weekends! We have put together a couple tips we used to make the most flavorful and delicious chicken.
- We used our DIY BBQ Dry Rub to give the chicken some extra flavor
- For extra flavor, we tied a bundle of thyme and rosemary together and stuffed it inside the cavity of the chicken (don’t forget to take the innards out of your chicken first)
- If you’d like a golden beer can chicken, spray the chicken with olive oil (avocado oil would work, too).
- Then we heated We heated the grill to about 375ºF and checked on our chicken every 20 minutes.
- Times vary depending on grill or oven, you just want to make sure your beer can chicken has an internal temperature of 165ºF. Remember to be very careful when removing the beer can from your chicken’s bum.
One of the best parts of this recipe is choosing your favorite light beer, drinking half of it, and then setting the chicken gently on top of your can. You have two options when cooking your chicken. You can set the chicken directly on top of your grill if your grill cover is big enough to fit over the chicken or you can set your beer butt chicken on top of a cookie sheet and bake it in the oven. Both work great! Now get cooking, people.
Dry Rub Mix
- 2 tablespoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons coconut sugar
- 1 teaspoons paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground chipotle
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mustard seed
- 1/4 teaspoon table salt
- 1/4 teaspoon ground pepper
- 4–5 lb. whole chicken, remove innards*
- 3 tablespoons olive oil (or avocado oil)
- 1 bundle of fresh rosemary and thyme
- 1 can of light beer of your choice
- Preheat the oven or grill to 375ºF.
- Mix all ingredients for the spice rub in a small bowl and then carefully massage the dry rub into every crevasse of the chicken.
- Next, drizzle chicken with olive oil and place the bundle of herbs into the chicken cavity.
- Finally, drink (if you are of age) or pour out half of your beer. Then place chicken on top of the beer can and place on the grill or in the oven.
- Cover and let cook for 1-1.5 hours, checking the temperature every 25 minutes. The chicken is done when the internal temperature is 165ºF.
- Remove from grill or oven and enjoy!
Tips & Notes
* We used a 4.3-pound chicken. Cooking time will vary depending on the size of your bird.