| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested
- 1 (3 1/2 to 4-pound) chicken
- 1 (12-ounce) can beer
Instructions
- Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
- Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
- Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
- Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 939 |
| Total Fat | 72 g |
| Saturated Fat | 16 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 56 g |
| Cholesterol | 217 mg |
| Sodium | 1325 mg |
| Serving Size | 1 of 4 servings |
| Calories | 939 |
| Total Fat | 72 g |
| Saturated Fat | 16 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 56 g |
| Cholesterol | 217 mg |
| Sodium | 1325 mg |
Reviews
Love it! It’s my go to for beer can chicken!
The spices were on point. Wouldn’t fit on our charcoal grill so put it in the oven. Actually took about 1.5 hours to cook to temp and rose the temp from 350-400 at the hour mark. It was perfect.
We had 4 large chickens, so I doubled the rub recipe and it was enough. However, when we first tasted it we noted the spice and were cautiously hopeful that it wouldn’t overpower the chicken. Well, the skin ended up being a huge favorite that was far from “too spicy.” Meanwhile, the chicken was very moist and delicious! Having said that, we all agreed that taking some of the rub and rubbing it in between the skin and meat would have improved the flavor a bit. Regardless, it was delicious and we will cook this again!
Oh, Yum! I loved the rub for this chicken. Only two little variations-instead of regular paprika, I used smoked paprika. It just gave it deep smoked flavor and I used my little wood chip box filled with hickory chips to add even more smoked flavor. I usually cheat and buy Sam’s Club roasted chicken, but this has Sam’s beat by a mile!! Thanks for the recipe!
This was a HUGE hit! The spices are bold but not overpowering. I actually forgot the lemon zest and it was terrific. Very most on the inside with a delicious crispy skin.
I tried this for the first time and found it very easy to do. My husband and friends loved it. I live in a condo and we have a private communal area where there are 10 grills for our use. It was a very active that day at the grills and many people came over to see the process and sample the chicken. I believe there will be a lot of beer can chicken grilled this summer in our complex. Great recipe, the only thing I did extra is use a baster to baste the chicken a few times.
This recipe is really good. However, I still prefer to keep it simple. So I will continue to stick with my never fail method of beer can chicken where the rub is simply just salt and peppering the inside and out of the chicken (and sometimes randomly adding other spices that sound good at the time. Then smoke it with your choice of wood and brushing on melted salted butter every 15 minutes to get the skin extra golden and crisp. Also, it’s a must to eat it with southern white sauce (vinegar and real mayo with salt and pepper to taste.
Ladies, If you ever want something built, bought or removed.. then make this recipe and your husband/boyfriend will be at your mercy. This chicken in so delicious, and dancing around with the chicken as you handle it on the beer can was hilarious. One note, I used an English Ale which added a distinct woods taste to the chicken… Enjoy! Bon Appetite!
Very east and very moist. Have already put this into the recipe file.
We’ve made this about 10 times over the last three years — always comes out perfectly on the grill. I make up batches of the rub recipe (without the liquids, and keep it in the cupboard. In the winter, when we don’t typically grill, I’ll sprinkle the rub on bone-in breasts and bake in the oven at 400 degrees for 45 minutes. Everyone we’ve ever served has loved this recipe.