Beer Can Chicken

10 mins Prep Time

1 hours 15 mins Cook Time

Written By

Nadia Boachie

Beer can chicken is extremely easy to make and leaves you with a moist, delicious, perfectly seasoned whole chicken that is ideal for lunches, dinners or special occasions. This recipe is by Jo Cooks, and the only changes I have made are increasing the total amount of rub for the chicken and stuffing the chicken with limes for extra flavour. The best part about this recipe is that leftovers can be used to make sandwiches or salads. If you are looking for something fun to make for any long weekend, try this out!

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!

Ingredients

Chicken

1 whole chicken (3 to 4 pounds)
16 oz beer can (lager or pilsner)
3 tablespoons olive oil
2 limes

Rub

2 tablespoons brown sugar, packed
1 tablespoon dry parsley
2 teaspoons salt, or more to taste
2 teaspoons black pepper
2 tablespoons smoked paprika
2 teaspoons garlic powder
1 teaspoon chilli powder

Directions

Beer Can Chicken

9 Steps

Step 1

Preheat oven to 425°F. Place a small roasting pan on a baking tray to prevent making a total mess of your oven.
Step 2

Remove any giblets from the chicken if it has any and pat it dry with paper towels.
Step 3

Open the can of beer and pour about 1/4 of it into the roasting pan or cast-iron skillet and set the can of beer in the center of the roasting pan or skillet
Step 4

Mix all the rub ingredients together in a bowl.
Step 5

Drizzle the olive oil over the chicken and rub it all over. Sprinkle over the rub and use your hands to massage all the rub into all the nooks and crannies.
Step 6

Cut up the two limes and place into the chicken cavity at top and bottom. Place the chicken upright over the beer can. Use the chicken legs to support its body, the legs act as a tripod, preventing the chicken from falling over.
Step 7

Transfer the roasting pan to the oven. Bake for about 1 hour and 15 minutes or until golden and cooked through. To check to see if it’s done, insert a knife into the thickest part of the thigh, and the juices should run clear. To properly test if the chicken is cooked through, use a meat thermometer to check and make sure the internal temperature of the chicken is 165°F.
Step 8

Carefully lift the chicken off the can. To make this easier, have someone else help you remove the chicken while you hold the beer can.
Step 9

Transfer the chicken to a cutting board and cover with aluminum foil. Let it sit for 15 minutes before carving it.