Grilled Beer Butt Chicken, also known as beer can chicken, is made with a whole chicken and a savory blend of seasonings for the most delicious grilled chicken that falls off the bone. The spice rub blend is out of this world delicious and creates a delicious beer can chicken recipe the whole family will enjoy.
Beer Can Chicken Recipe
One of the best things about Summer is all of the delicious things we like to create on our grill. We are probably what you would call “grilling fanatics.” This grilled beer can chicken is one of our favorites, and relatively easy to make.
TIP: We make sure to grill within certain temperatures and we only use lump charcoal. Light the grill without using any accelerator or fluids that might alter the taste. Grilling the chicken the way we suggest will yield the moistest, delicious, flavorful beer butt chicken on the grill.
It’s essential when you are cooking something as delicious as this Beer Can Chicken on the grill that you consider what charcoal you are using. You want to use charcoal that will keep a steady temperature. It’s one of the reasons we use lump charcoal only on our grill. It burns cleaner and at a slower, more steady rate than other charcoals.
If you use a gas grill, make sure you adhere to the temperature settings for the best, most moist, flavorful grilled chicken.
My favorite thing about Summer is all of the amazing recipes we like to grill. We really are grilling fanatics. This 5lb beer can chicken is one of our favorites. It’s perfect for large crowds or to make and save for leftovers.
For a complete list of all ingredients and instructions for this beer can chicken recipe, head down to the bottom of this post for a full printable recipe card.
What Do I Need to Make Grilled Beer Can Chicken
The first (and arguably, the most important) thing you will need is a beer butt or beet can chicken roaster. I found one online that is relatively inexpensive and ships with Amazon Prime. You can typically find these at your local store in the outdoor and grilling section.
To make this recipe, you will need a few items to get started:
- One 5lb. chicken
- 1 can of beer(12oz.)
- 2 Tbsp olive oil
- 1 cup apple cider
- 2 Tbsp balsamic vinegar
- spray bottle
For the rub you will need:
- One tsp brown sugar
- 1 tsp garlic powder
- 1/3 tsp onion powder
- One tsp dried summer savory
- 1/2 tsp cayenne pepper
- 1 tsp chili powder
- 1/4 tsp white pepper
- about 1 tsp paprika
- 1 tsp dried mustard
- 1 tsp kosher salt
How Do I Make Beer Butt Chicken
This is seriously one of my favorite grilling recipes. Make sure you rub the chicken with all of the seasonings and coat it well. This is where a lot of the flavors come from, so this step is critical.
I don’t have black pepper in this recipe, but you could always add a little of that to your chicken rub if desired.
- Light your grill and heat up to 375 degrees.
- To make the rub, grab a small bowl and combine the salt and pepper, brown sugar, garlic powder onion powder, cayenne, savory, paprika, and dried mustard.
- Rinse the chicken and then dry thoroughly. Add the rub all over the inside and outside of the chicken. Allow the chicken to sit at room temperature for 30 minutes before putting onto the grill.
- Add one half can of beer, apple cider, olive oil, vinegar, and place into the spray bottle. Pour the remaining beer into the cavity of the chicken roaster.
- After carefully placing the chicken onto the roaster, place the roaster onto the grill out of the indirect heat. After 10 minutes baste the chicken with the spray, and again after 15 minutes. Continue to monitor and maintain the temperature in the grill.
- Continue to cook the chicken for an hour, or until the internal temperature registers 165 degrees. You can check this by inserting a meat thermometer into the thickest part of the chicken breast. Continue to baste with the spray every 10 minutes to help maintain moisture and so the chicken will not dry out. It also helps give the chicken a delicious crispy skinned look and taste.
- Remove the beer can chicken from the grill after once again confirming the chicken has been fully cooked. Do this by using a thermometer inserted into the thickest part of the breast.
- Place the chicken on a serving pan and be very careful to not spill the liquid. Baste the chicken an additional time and then cover with foil for 10 minutes before carving and serving.
You can see with this roaster I am using I don’t need a drip pan because there is one already built in. If you are using a different roaster, make sure to add a drip pan.
MORE GRILLED RECIPES YOU MIGHT LOVE
This grilled and roasted chicken is SUCH an amazingly delicious recipe and one we love to make often during the summer. If you have never tasted it, you need to make sure you save this Grilled Beer Butt Chicken recipe for a future cookout! Your guests will LOVE you for it!
We hope you love this recipe as much as we do. If you do, make sure you rate this recipe in the full recipe card below. It lets our readers know how delicious this recipe is, and it lets us know what you like.
If you make this recipe and you are on Instagram, tag us! You can tag us at @pinkwhenjen and by using the hashtag #pinkwhenjen.
Grilled Beer Can Chicken (Beer Butt Chicken)
Ingredients
- 1 5lb whole chicken
- 1 12oz beer
- 2 tbsp olive oil
- 1 cup apple cider
- 2 tbsp balsamic vinegar
Beer Can Chicken Rub
- 1 tsp brown sugar
- 1 tsp garlic powder
- 1/3 tsp onion powder
- 1 tsp savory
- 1/2 tsp cayenne pepper
- 1 tsp chili powder
- 1/4 tsp white pepper
- 1 tsp paprika
- 1 tsp dried mustard
- 1 tsp kosher salt
Instructions
- Light the grill and heat it up to 375 degrees Fahrenheit.
- To make the rub, grab a small bowl and combine the salt and pepper, brown sugar, garlic powder onion powder, cayenne, savory, paprika, and dried mustard.
- Rinse the chicken and then dry thoroughly. Add the rub all over the inside and outside of the chicken. Allow the chicken to sit at room temperature for 30 minutes before putting onto the grill.
- Rinse the chicken and then dry thoroughly. Add the rub all over the inside and outside of the chicken. Allow the chicken to sit at room temperature for 30 minutes before putting onto the grill.
- Add one half can of beer, apple cider, olive oil, vinegar, and place into the spray bottle. Pour the remaining beer into the cavity of the chicken roaster.
- After carefully placing the chicken onto the roaster, place the roaster onto the grill out of the indirect heat.
- After 10 minutes baste the chicken with the spray, and again after 15 minutes.
- Continue to cook the chicken for an hour, or until the internal temperature registers 165 degrees.
- Continue to baste with the spray every 10 minutes to help maintain moisture and so the chicken will not dry out.
- Remove the beer can chicken from the grill after once again confirming the chicken has been fully cooked. Do this by using a thermometer inserted into the thickest part of the breast.
- Place the chicken on a serving pan and be very careful to not spill the liquid. Baste the chicken one ast time and then cover with foil for 10 minutes to seal the flavors before carving and serving.
Notes
- Use the spray bottle often to keep the chicken moist and to give the skin a crispy flavor.
- Choose to use lump charcoal for the best burning charcoal that won’t overheat fast and then flame out. Lump charcoal will burn more evenly and last longer.
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