This is your sign to try beer can chicken! This chicken recipe makes the most fall-apart-tender, whole-roasted chicken that’s extra juicy inside, crispy outside, and crazy full of flavor.
Beer can chicken is a whole roasted chicken cooked on top of an open beer can. If you haven’t heard of it before, I make it in the oven, and it comes out perfect every time!.
This beer can chicken recipe makes the BEST chicken. Maybe ever. Basically, you take a whole chicken, rub it down with savory spices, and bake it over an open can of beer. As the chicken roasts and the beer warms up in the oven, the steam from the beer goes straight into the chicken, making it more juicy and flavorful. It’s a game-changing method for cooking chicken that’s also a little fun, too. I’m officially on a mission to make this recipe with every kind of beer!.
Want juicy, crispy chicken but don’t want to heat up the grill? Well I’ll let you in on a secret: beer can chicken in the oven is about to become your new favorite dinner hack! This classic way of cooking gives you restaurant-quality results right in your kitchen, and I’ve been working on my recipe for years.
Let me tell you, there’s something magical about the way the beer steams the chicken from the inside, creating meat so tender and flavorful that your family will think you’ve been taking secret cooking classes And the best part? It’s actually super simple to make!
What is Beer Can Chicken?
Before we dive into the cooking process, let’s talk about what beer can chicken actually is. This cooking technique involves positioning a half-full beer can inside the cavity of a whole chicken. As the beer heats up, it creates steam inside the chicken, keeping the meat incredibly moist while the outside gets beautifully crispy.
This method can be used to roast or steam, so you can get the best of both worlds: a crispy outside and a juicy inside. The traditional way to do this is on a grill, but the oven method works just as well and is great for days when you can’t grill.
What You’ll Need
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2-3 tablespoons olive oil or vegetable oil
- 1/3 cup of seasoning rub (store-bought or homemade)
- 1 can of beer (12 ounces)
- Salt and pepper to taste
Equipment:
- Roasting pan
- Paper towels
- Meat thermometer
- Optional: beer can chicken holder/rack
Making Your Own Beer Can Chicken Rub
While you can totally use a store-bought poultry seasoning, I love making my own rub. Here’s my go-to mix that always gets rave reviews:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 2 tablespoons salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper (optional for heat)
Just mix all these together and store any leftover rub in an airtight container for next time!
Step-by-Step: How to Cook Beer Can Chicken in the Oven
1. Prep the Chicken
First things first, we need to prep our chicken:
- Preheat your oven to 375°F (190°C).
- Remove any giblets from the cavity of the chicken.
- Rinse the chicken under cold water and pat it COMPLETELY dry with paper towels (this is super important for crispy skin!).
- Place the chicken on a clean surface.
2. Season the Chicken
This is where the magic happens:
- Drizzle the chicken with olive oil and rub it all over the outside and inside the cavity.
- Season generously with your spice rub, making sure to cover all surfaces including under the wings and inside the cavity.
- Don’t be shy with the seasoning – more is better here!
3. Prepare the Beer Can
The beer is the secret to keeping everything moist:
- Open your beer can and drink (or pour out) about 1/3 to 1/2 of the beer.
- Some folks like to add additional seasonings directly to the beer, but I find it’s not really necessary.
4. Position the Chicken
This part can be a little tricky but you’ll get the hang of it:
- Place the beer can in the center of your roasting pan.
- Carefully lower the chicken onto the beer can, inserting the can into the cavity.
- Position the chicken’s legs to form a tripod with the can so it stands upright.
- If you have a beer can chicken holder, use it for extra stability.
5. Cook the Chicken
Now for the easy part:
- Place the roasting pan with your chicken in the preheated oven.
- Roast for approximately 1 hour and 15 minutes.
- The chicken is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
- The skin should be golden brown and crispy.
6. Rest and Serve
Patience is key for the juiciest results:
- Carefully remove the chicken from the oven (it’ll be hot!).
- Let it rest for 10-15 minutes before removing from the beer can.
- This resting period is CRUCIAL as it allows the juices to redistribute throughout the meat.
- Carve and serve!
Tips for the Perfect Beer Can Chicken
- Chicken Size: A 4-5 pound chicken works best. Too small and it might cook too quickly; too large and it may not cook evenly.
- Dry That Bird: Really take your time patting the chicken dry before adding oil and seasonings. This ensures crispy skin.
- Beer Choice: Any beer works, but I find that lagers and ales give the best results. You can even use non-alcoholic beer if preferred.
- Alternatives to Beer: Not a beer fan? No problem! You can use soda, apple cider, chicken broth, or even ginger ale instead.
- Check for Doneness: Always use a meat thermometer to ensure your chicken is fully cooked to 165°F in the breast.
- Stability Issues: If your chicken keeps tipping over, try placing it in a smaller roasting pan or using a beer can chicken holder.
Common Mistakes to Avoid
I did some things wrong the first time I made beer can chicken that you should not do:
- Using a full beer can: Always empty about 1/3 to 1/2 of the beer to leave room for steam.
- Skipping the drying step: Wet chicken = soggy skin, so take time to dry it thoroughly.
- Not seasoning enough: Be generous with your seasonings for maximum flavor.
- Opening the oven too often: This lets heat escape and increases cooking time.
- Skipping the rest time: Don’t rush to carve; letting it rest is essential for juicy meat.
- Forgetting to check temperature: Use that meat thermometer! Appearance alone isn’t a reliable indicator of doneness.
Why Oven-Baked Beer Can Chicken Works So Well
The oven method has some real advantages over grilling:
- Even cooking: Your oven provides consistent heat on all sides.
- Weather-proof: No worries about rain or cold ruining your dinner plans.
- Easy cleanup: The roasting pan catches all the drippings.
- Year-round cooking: Enjoy this delicious dish any time, regardless of season.
Perfect Side Dishes to Serve
I love pairing my beer can chicken with these sides:
- Roasted potatoes or sweet potatoes
- Garlic roasted mushrooms
- Fresh green salad
- Grilled corn on the cob
- Baked beans
- Coleslaw
- Dinner rolls
What To Do With Leftovers
Lucky you if you have leftovers (we don’t often do that in my house!). They’re great for:
- Chicken sandwiches or wraps
- Tacos or enchiladas
- Chicken salad
- Soups and stews
- Pasta dishes
- Quesadillas
Store any leftover chicken in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Final Thoughts
Beer can chicken in the oven has become one of my family’s favorite meals. It’s impressive enough for company but easy enough for a weeknight dinner. The combination of crispy skin, juicy meat, and incredible flavor makes this a recipe you’ll come back to again and again.
Give it a try this weekend – I promise you won’t be disappointed! And if you do make it, come back and tell me how it turned out. I’m always looking for new tips and tricks to make this dish even better.
Happy cooking!
The Best Kind of Beer for Beer Can Chicken
There’s really no wrong beer to use when making beer can chicken. It all comes down to personal taste, since the chicken will taste like the beer you choose. I’d recommend something lighter and citrusy, like a lager, ale, pilsner, or IPA if you prefer a bit more flavor (my choice for this recipe). Dark beers, like stouts and porters, are sometimes bitter and might overpower the chicken.
- Prep your oven. Make sure your oven is big enough for a whole chicken to stand up straight. The top racks might need to be moved to make room.
- Line the roasting pan. Lining the pan with foil makes clean-up so much easier!.
- Check that the chicken is done. I use a meat thermometer to make sure that the thickest part of the chicken, between the wing and the thigh, is 165oF on the inside.
- Rest the chicken. Don’t skip this step! After roasting the chicken, let it rest for 10 to 15 minutes so the juices can spread out again before you cut it. It’s the key to keeping chicken tender and juicy.
- Make it spicy. For more heat, add cayenne pepper or chili flakes to your spice rub. You could also try jerk seasoning for a stronger blend.
- Use non-alcoholic beer. You can use non-alcoholic beer to make beer can chicken, and it will taste the same. It’s a great way to eat beer can chicken without adding alcohol to the recipe.
I’ve never had an issue with the material of the can affecting the chicken while it roasts. If you’re really worried about heating a metal can inside the chicken, simply pour the whole beer out into the baking dish instead. This way the chicken can still cook in the steam. And if you really want to get into beer can chicken, you can even buy a holder made just for it!
Yes, any kind of beer works in this recipe, even non-alcoholic beer. I prefer lighter beers like lagers and IPAs (see the Ingredients section earlier).
Since it’s really the steam and not the actual beer coming into contact with the chicken, beer can chicken is fine for kids to eat. Use your discretion, though. If you’re concerned, go ahead and use a can of non-alcoholic beer instead.
Beer can chicken is one of my favorite things to cook when we have friends over. It’s so quick to prep and then the oven does the rest! When I entertain, I love equally easy sides like these oven-baked fries (or air fryer French fries) and a big, sharing-style salad like a chef salad or Cobb salad.
This juicy chicken also goes great with pasta salad or potato salad in the summer, or we’ll serve it with grilled vegetables like zucchini or asparagus.
- ▢ 2 tablespoons brown sugar
- ▢ 2 tablespoons salt
- ▢ 1 tablespoon ground black pepper
- ▢ 1 tablespoon garlic powder
- ▢ 1 tablespoon onion powder
- ▢ 1 tablespoon smoked paprika
- ▢ 5 pound whole chicken, giblets removed
- ▢ 3 tablespoons olive oil
- ▢ A 12-ounce can of beer—anything works, but I chose an IPA
- Prep. Start the oven at 425°F and line a roasting pan with aluminum foil to make it easier to clean up.
- Make the rub. Add the smoked paprika, garlic powder, onion powder, salt, and pepper to a bowl and mix them together using a whisk. Set aside.
- Season the chicken. Spread the spice rub all over the chicken after rubbing it with olive oil.
- Get ready to roast. Pour a third of the beer into the bottom of the roasting pan. Then, stand the beer can upright on top of the beer. Slide the chicken onto the beer can; the can should fit through the bird’s bottom. Place the chicken on top of the can so it stands up in the roasting pan.
- Roast. Put the chicken in the oven for 1 hour and 25 minutes, or until the skin is golden and a meat thermometer stuck between the thigh and wing reads 165°F.
- Rest. Take the chicken out of the oven and let it rest for 10 minutes. Then cut it up and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Why This Beer Can Chicken Recipe Works
- Oven-roasted. For beer can chicken on the grill, there are many recipes. I wanted one that I could eat all year. This recipe makes an easy oven version that tastes just as good.
- Perfectly cooked. Beer can chicken isn’t just a fun thing to do; it’s also one of the best ways I’ve found to make whole-roasted chicken that is always juicy, tasty, and perfect. Using beer to cook chicken keeps the inside moist, while the oven heat makes the skin crispy.
- Great for entertaining. After putting the chicken in the oven, you don’t have to do much with it. It’s also easy to make this recipe, which makes plenty to feed a lot of people. It’s perfect for cookouts and even the holidays!.
The spice rub for this recipe is made with just a few simple spices. All you need is chicken and a can of beer. See below for notes on the ingredients. Scroll to the recipe card for a printable list along with the full recipe details.
- Spices: Brown sugar (or granulated sugar), garlic powder, onion powder, salt, pepper, and sweet or smoked paprika are what I use to make my own spice rub. It’s similar to my chicken seasoning, with fewer ingredients. Feel free to use your favorite blend.
- Whole Chicken: Pick a chicken with bones that is big enough to fit over a beer can. To get the giblets taken out, you can ask the butcher to do it, or you can do it yourself.
- Olive Oil – Or another cooking oil, like avocado oil.
- Can of Beer—This beer will flavor the chicken, so make sure you like it before you use it (see below).
Beer Can Chicken (Oven Baked) | The Hungry Bachelor
FAQ
How long do you cook beer can chicken in the oven?
Oven Instructions: You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done. A 4-pound chicken will take about 1 hour and 15 minutes to an hour and a half.
How long do chickens take to cook in the oven?
Most chickens weigh between 1-2 kg. A 1kg bird or smaller will need to be roasted for about 1 hr at 200C/180C fan/gas 6.
How long does it take to cook chicken through in the oven?
Here’s the shortest answer we can give you: Large boneless, skinless chicken breasts: 20 to 30 minutes in a 375 degrees F oven. Large bone-in, skin-on chicken breasts: 35 to 40 minutes in a 375 degrees F oven. Jan 21, 2025.
What is the best temperature for beer can chicken?
You are aiming for a grill temperature of somewhere between 325 degrees and 375 degrees F for beer can chicken. The cooking time can change a little based on where your grill is in this temperature range.
How do you cook a chicken with beer?
Rub the chicken with your oil. Use salt, pepper and dry rub all over the inside and outside of the bird. Set aside. Pour 1/3 to 1/2 of your can of beer into the base of the roasting pan. Place the beer can directly inside the cavity of the chicken. Place your chicken into the oven and roast for one hour and fifteen minutes.
Can beer can chicken be cooked in the oven?
Beer can chicken in the oven is so easy to prepare and cook. It always turns out juicy and tender with a delicious flavor. If you are tired of the same old boring chicken — try this recipe! It’s a dinner our whole family loves. Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield.
How long do you cook chicken in a beer can?
Stand the beer can in the center of the skillet. Carefully place the whole chicken on top of the beer can so it looks like it’s sitting on its legs. Put the chicken in the oven and roast it for 70 to 80 minutes, or until the thigh’s thickest part reaches 180 degrees. Remove the pan from the oven and allow the chicken to rest 10 minutes before carving.
What temperature do you cook a beer can chicken?
The ideal temperature for cooking a beer can chicken is 350 degrees Fahrenheit (175 degrees Celsius). This allows the chicken to cook at a steady and controlled rate, ensuring that it is cooked through without becoming dry or overcooked. To begin, preheat your oven to 350 degrees Fahrenheit.
What beer should I use to cook chicken?
For beer can chicken, a domestic, light beer such as a lager is a good choice. The purpose of the beer is to steam the inside of the chicken, keeping the meat juicy and moist. The flavor of the beer isn’t a major factor in choosing the right beer for this recipe.
How do you make fried chicken with beer?
Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity. Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity.