Go Back
+ servings
Have you made this? Rate our recipe below! Print the recipe, rate it, and learn more about PinkWhen!
Beer Can Chicken on the Grill on Beer Can roasters.
Review Recipe
5 from 2 votes
Print

Grilled Beer Can Chicken (Beer Butt Chicken)

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.
Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Resting Time 10 minutes
Servings 6

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

  1. Use the spray bottle often to keep the chicken moist and to give the skin a crispy flavor. 
  2. 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. 
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
©PinkWhen - Sign up for more quick and easy recipes here!!
Did you make this recipe? Or planning to?Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!