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This smoked beer can chicken was super easy to make and my family loved it! This foolproof method delivers juicy meat with crispy skin every time. A must-try for BBQ lovers!
I served it with asparagus and macaroni salad but feel free to serve it with the sides of your choice!
Table of Contents
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Chicken – I recommend using a 4-5 lb whole chicken for this recipe.
- Beer – The beer steams the inside of the chicken, keeping it moist while adding subtle flavor to it. Light lagers or ales work best, but you can use your favorite kind of beer, non-alcoholic beer or soda (like Dr. Pepper or Coke). Other Substitutions: Chicken broth, root beer, or apple juice. Just make sure it’s a can and not a glass bottle!!
- Spices – I used paprika, garlic powder, onion powder, salt, and pepper.
Top Tips
- Pat the Chicken Dry: Removing excess moisture ensures you get crispy skin.
- Use Room-Temperature Beer: Cold beer will slow the cook; warm liquid steams better.
- Don’t Overcrowd the Rub: Too much seasoning can burn, a light, even coat is what I recommend.
- Avoid Peeking Too Often: Each lid lift releases heat and smoke, extending the cook time.
- Flavor the chicken: Add wood chips to the charcoal to give the chicken more flavor.
- Let the chicken rest before smoking: Letting the chicken sit out for 20–30 minutes before cooking helps it cook more evenly.
Storage
Let the smoked chicken cool, carve it and then store it in an airtight container for 3–4 days.
Freezing
Place the leftover chicken pieces in a freezer bag. Freeze them for up to 3 months.
Reheating
- Oven (Best Method): Wrap the whole chicken or flavorful chicken pieces in foil and reheat at 325°F for 15–20 minutes.
- Grill: Place the chicken over indirect heat and warm it until it’s warmed through.
- Microwave (Quick Fix): Use 50% power and microwave in short bursts to prevent drying out.
Tried This Recipe?
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Smoked Beer Can Chicken
This smoked beer can chicken was super easy to make and my family loved it! This foolproof method delivers juicy meat with crispy skin every time. A must-try for BBQ lovers!
Equipment
- Grill gas or charcoal
Ingredients
- 1 whole chicken, 4–5 lbs
- 1 12 oz can of beer, your choice
- 2 tbsp olive oil, for coating the entire chicken
- 1 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- salt and pepper to taste, season generously
Instructions
- Step-by-Step InstructionsFor Weber Kettle Grill:
- Set Up the Charcoal GrillBuild a "C-shaped" line of unlit charcoal along one side of the grill. This will be for your lazy snake method. Light about 10 briquettes in your chimney starter. When they are ashed over, place them at the start of the snake. Close the lid with the vent over the unlit side and let the kettle come to 250–275°F.
- Set Up the Gas GrillTurn on only one burner (or burners on one side) to medium-low heat, then close the lid and preheat to 250-275°F. You'll want to establish indirect heat with the lit side reaching 250-275°F while keeping the unlit side cool.
- Step 2. Prep the ChickenLet the chicken sit at room temperature for 20–30 minutes before cooking to help it cook more evenly. Pat the chicken dry with paper towels, then brush 2 tbsp olive oil all over the outside of the skin. Mix the dry rub ingredients and season the bird, including under the wings and thighs. Don't over-season the chicken. Doing this will cause the chicken skin to burn.
- Step 3. Prep the Beer CanOpen your beer and drink or pour out half of the beer (use room-temperature beer for better steaming). Place the beer can in the center of a baking pan, cast iron skillet, small baking sheet, or aluminum foil pan. Carefully lower the chicken over the top of the can, so it stands upright with the can inserted into the chicken cavity.
- Step 4. Smoke the ChickenPlace the chicken (on its pan) on the cool side of the grill (opposite the lit coals). Close the lid and cook at 250–275°F for about 2.5 to 3 hours. Check temperature occasionally and try not to open the lid often. If needed, add a few more unlit coals to the end of the snake if the temps in your charcoal grill start dropping.
- Step 5. Check for DonenessUse a meat thermometer:165°F in the thickest part of the breast175°F in the thighs
- Once the chicken is done, use tongs and a towel or heat-proof gloves to remove it carefully.Step 6. Rest and ServeLet the chicken rest for at least 10-15 minutes before carving. Serve and enjoy your juicy, smoky beer can chicken!
Notes
- Pat the Chicken Dry: Removing excess moisture ensures you get crispy skin.
- Use Room-Temperature Beer: Cold beer will slow the cook; warm liquid steams better.
- Don’t Overcrowd the Rub: Too much seasoning can burn, a light, even coat is what I recommend.
- Avoid Peeking Too Often: Each lid lift releases heat and smoke, extending the cook time.
- Flavor the chicken: Add wood chips to the charcoal to give the chicken more flavor.
- Let the chicken rest before smoking: Letting the chicken sit out for 20–30 minutes before cooking helps it cook more evenly.
Nutrition
Calories: 521kcal | Carbohydrates: 5g | Protein: 36g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 139mg | Potassium: 424mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 513IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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