Beer Can Chicken

1. Prep the Chicken: Remove giblets, pat the chicken dry with paper towels. Rub the chicken with olive oil or butter. Generously apply the dry rub inside the cavity, under the skin, and all over the outside.
2. Prep the Beer: Open the beer and drink about half. Use a can opener to poke a couple more holes in the top. You can also add a garlic clove or sprig of rosemary inside the can for more flavor.
3. Mount the Chicken: Carefully lower the chicken cavity over the beer can so it “sits” upright, legs forming a tripod with the can.
4. Cook: Grill: Preheat to medium-high (about 375–400°F). Turn off one burner for indirect heat. Place the chicken over the off side, close the lid, and cook for 1–1½ hours. Smoker: Set to 275–300°F and smoke for about 2–2½ hours. Cook until the internal temp at the thickest part of the thigh is 165–170°F and the breast is 160°F. If you notice the skin getting too dark before the inside is done, tent the chicken loosely with foil during the last 30-45 minutes.
5. Rest: Carefully remove (the can will be HOT!), tent with foil, and let rest 10 minutes before carving.
6. Crispy Skin Tip: Finish over direct heat or broil in the oven for a few minutes if needed.

*Extra large bird? Increase amount of oil & seasoning and increase cook time ~30 min, cook to same temps. 

If you want to skip the awkward balancing act, I highly recommend the cast iron version—it’s solid, easy to use, and lets you infuse flavor any way you want:

👉 Cast Iron Beer Can Chicken Holder

Or go classic:

👉 Traditional Roaster