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Beer Can Grilled Chicken

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For the Rub
  • 2 tbsp Smoked paprika
  • 2 tbsp Salt
  • 2 tbsp Onion powder
  • 1 tbsp Cayenne pepper
  • 1 tbsp Ground cumin
  • 2 tsp Dried thyme
  • 2 tsp Dried oregano
  • 2 tsp Black pepper
  • 2 tsp Garlic powder
For the Chicken
  • 4 pound whole chicken, washed and dried
  • Vegetable oil
  • 1 (12-ounce) Can beer


  1. In a small bowl, whisk together all the spices for the rub. You can store the rub in an airtight container for up to 6 months.
  2. Preheat your grill to medium-high heat.
  3. Rub the oil on to the chicken, and into its cavity.
  4. Season the chicken, including the cavity, with the rub mixture.
  5. Pour out 1/4 of the beer and sit the chicken on top of the beer can.
  6. Place the chicken in the center of the hot grill and cover.
  7. Cook  for 1 to 1 1/2 hours, until a meat thermometer reads at least 165 F. Once cooked, cover loosely with foil and let rest for 10 minutes before serving.


Recipe adapted from