Clay's Grilled Beer Can Chicken Recipe - Allrecipes.com
Clay's Grilled Beer Can Chicken Recipe
  • READY IN hrs

Clay's Grilled Beer Can Chicken

Recipe by  

"I'll keep this brief. This is the best grilled beer can chicken you will ever make."

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Ingredients Edit and Save

Original recipe makes 1 whole grilled chicken Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small resealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bowl.
  2. Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin.
  3. Preheat grill for medium heat.
  4. Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2012

Always remember when making beer chicken to place a small wad of foil or small red potato over neck so that the chicken steams & stays moist inside. I'm not a beer fan. I put 8 oz. of ckn broth in empty 16 oz beer can with spices of choice. The taller can is a little more sturdy. Less chance of tipping over!

 
Most Helpful Critical Review
Apr 02, 2013

Don't cook it on medium, we TORCHED it...was the mistake putting the lid down? We googled how to do it because this recipe didn't clarify and all of them said to put the lid down. It was charcoal! Wish we could have enjoyed it :-(

 

17 Ratings

Dec 31, 2012

what a way to spend New Years Eve in snow covered Milton Indiana~~good really will make again used suggestion on using 16 oz can & onion to cover the hole in the neck delicious shared on my facebook page~~

 
Nov 07, 2012

Great rub. My new go to for chicken,pork and ribs . The chicken was outstanding , I added an onion in the chicken neck.

 
Nov 03, 2012

Very good rub! I opened the beer and pored out about an ounce. I personally set the grill to high for the first 10-15 mins to ensure crispy skin. Then I turned down to 350 until it hits 160 degrees. It came out tender and delicious! The smoky paprika with the tinge of heat and sweet is great! Remember to rest for 5 mins to redistribute the juices and your bird will come up to 165 degrees. Perfect!

 
Sep 13, 2013

Wonderful! Brined the chicken first overnight in fridge. I took your rub recipe and mixed with 1 and 1/2 sticks of room temp. real butter. Let that sit to instill seasonings. Put this mixture in between skin and chicken breast and then covered all of chicken.Put lemon and onion in chicken cavity. Also put hickory chips on in to smoke as it grilled. Used indirect grilling method. Put foil pan under chicken below grate to catch melted butter so it won't flame. Make sure lid is on to control temp. Flavorful and juicy!!

 
Apr 29, 2014

This is our Go-To recipe for beer can chicken!! Turns out great every time. I put a pie pan under the chicken while it is on the BBQ to catch drippings and prevent over browning.

 
Apr 01, 2014

I made this last night and it was so moist and delicious !! I will make this again! Thank you for the great recipe :-)

 

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Nutrition

  • Calories
  • 429 kcal
  • 21%
  • Carbohydrates
  • 4.5 g
  • 1%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 41.5 g
  • 83%
  • Sodium
  • 1291 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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