Clay's Grilled Beer Can Chicken

Clay's Grilled Beer Can Chicken

17
McGibblets 0

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

1 h 15 m servings 429 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 41.5 g
  • 83%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1291 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

17
  1. 20 Ratings

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Most helpful positive review

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 brot...

Most helpful critical review

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 charcoa...

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 brot...

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 face...

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

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 ...

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...

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 charcoa...

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.

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

Was a great receipe. Was first time trying. And will make it again. Loved it.