Beer Can Chicken

Or “Beer Butt Chicken” or “Chicken with a Beer Can in it’s Butt”…whatever you would like to call this. Don’t let the strange title turn you off from making this, it is so good! The beer helps create a chicken that is incredibly moist. Yes MOIST. I’m tired of people saying they dislike this word. I used to be one of those people, but then I read this article and moist just makes the most sense when describing certain foods. “This chicken is very hydrated” – NO.



I read a few recipes that mentioned placing a lemon wedge into the top of the chicken so the steam won’t escape. I didn’t feel like cutting up just one wedge of a whole lemon, so I decided to just close it up with a toothpick! Also, I was afraid the lemon flavor might be overpowering. I might give it a try next time.


Not only is this an easy and awesome way to make a roasted chicken, but it is also fun to prepare. Or at least I find it a comical way to make a roasted chicken.

In case you were wondering, the hat was not placed into the oven along with the chicken. I don’t think melted plastic would really taste well with the prepared seasonings.


When you move the chicken to (and from) the oven, be careful! It would be such a bummer if the chicken toppled over onto the floor, spilling the beer from your can. Of COURSE the chicken can be picked up off the floor and plucked of all hairs and dirt, but it is impossible to save a spilled beer.

We used a delicious cheap, nasty Coors Light… but beer is beer! Am I right?


Ok, so I know I just finished a rant about not wasting beer but do not feel tempted to drink the beer after the chicken is finished! It is not wasting at this point, it has served it’s purpose.

You could try to drink it but I’m not sure how hot, flat, beer would taste. Especially since there are two crushed cloves of garlic in it. MMMMMMmmmmmmmmmm. Cheers!



I’ve made this with many different types of seasonings and rubs. I happened to come across a recipe online and had all of the ingredients on hand so I made this rub and it turned out great. Feel free to experiment with what you have on hand, premade ones or just use something simple such as salt and pepper! After all, it is about the moisty moist-ness of the moist chicken isn’t it?

Beer Can Chicken {Slightly adapted from here}


  • 3-4 lb whole chicken
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp sage
  • 1 tsp sea salt
  • 1 tbsp pepper
  • 2 garlic cloves, smashed
  • 1 can beer
  • Oil, for brushing


Place oven rack in the lowest part of the oven (remove the second rack completely to make room).

Preheat oven to 350°F

Remove and discard the inner parts of the chicken or save for another use. Wash the chicken inside and out with cold water. Pat dry with paper towels. Place the chicken on a shallow dish and brush lightly with oil, set aside.

Mix the dry ingredients in small bowl. Using hands, rub seasoning all over the chicken evenly. Sprinkle some on the inside also. Using a wedge of lemon or a toothpick, seal the top of the chicken.

Open a can of beer, chug about half! Drop the smashed garlic into the can.

Place the can of beer onto the center of a rimmed baking sheet and carefully set the chicken on top of the can so it is “sitting” on it. Using two hands, place the baking sheet onto the bottom rack in the oven. Cook for approx. 1 hour and 45 minutes to 2 hours (depending on the size) until 165°F on an instant-read thermometer, in the thickest part of chicken.

Once out of the oven, cover loosely with foil and let rest for 10 minutes. Slice chicken and discard bones.

Serve immediately.

**Print this Recipe**

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3 Responses to “Beer Can Chicken”

  1. The chicken looks wonderful! I chuck half a cut lemon after I’ve squeezed some of the juice into the cavity. You won’t get an overwhelming taste of lemon, so you should give a go the next time you do this. Hope you have a wonderful Christmas! 🙂


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