Beer Can Chicken
Beer Can Chicken (Crispy Skin, Juicy Meat)
Have a Grill, or an oven, and it is Fourth of July - or summer. My favorite way to get shatter-crisp skin and succulent meat. Grill (gas/charcoal) or oven, all with indirect heat.
Jump to: Ingredients Method Temps & doneness Mediterranean-Diet points Nutrition Safety notes
Ingredients
- 1 whole chicken (~3.5 lb / 1.6 kg)
- 1 can beer (12 oz / 355 ml) — or soda
- Fresh rosemary or thyme (about 6 sprigs)
- 1/4 cup kosher salt (for dry-brining)
- 2 Tbsp extra-virgin olive oil
- Rub: equal parts salt, paprika, brown sugar; 1/2 part black pepper (optional: 1/4 part dill + 1/4 part dry mustard)
Method — Hot & Indirect
- Prep zones: Gas—one burner high, bird in the cool zone. Charcoal—two/three zones; roast over the no-coal zone. Oven—center rack at 350°F / 175°C (ensure rack height fits).
- Dry-brine (ideal): Salt generously and refrigerate uncovered 1–3 days (crisper skin). If rushed, salt 30–60 minutes ahead.
- Under-skin herbs: Loosen skin over breasts and thighs; tuck in rosemary/thyme sprigs.
- Oil & rub: Pat dry; light coat of olive oil; apply rub.
- Seat the bird: Pour out half the beer and punch a few holes in the top. Place can in a vertical roaster/stand; set chicken onto can and place in a roasting pan.
- Roast: Target 350–400°F. Plan 15–20 min per lb. Rotate the pan if one side colors faster.
- Thermometer check: Thickest breast/thigh should read 160–165°F. Rest 5–10 minutes; carve.
Temps & Doneness
- Targets: Breast 160–165°F; Thigh 170–175°F (juicier dark meat).
- USDA baseline: For whole poultry, use a thermometer and cook to at least 165°F / 74°C in the thickest part. Rest briefly before carving.
- Carryover heat: Pulling at ~160°F in the breast often rises to ~165°F while resting.
Mediterranean-Diet Points (house system)
Poultry ≤ 6 oz = 1 point + Veg + EVOO (big salad / roasted veg) = +1 + Whole grains (farro, brown rice) = +1–2
Keep the bird as the accent; stack points with plants, olive oil, and grains. Trim extra skin for fewer calories.
Nutrition (estimates)
Per ~6 oz cooked meat (rub contributes minor carbs; most bag/pan fat isn’t consumed).
| Cut (per ~6 oz) | Calories | Protein | Carbs | Fat | Saturated | Sodium* |
|---|---|---|---|---|---|---|
| Breast (skinless) | ~280 | ~52 g | ~0–2 g | ~6–8 g | ~2 g | varies |
| Mixed dark (with skin) | ~360 | ~40 g | ~0–2 g | ~22 g | ~6 g | varies |
*Seasoning and brining change sodium significantly.
Safety Notes
- Food safety: For whole poultry, cook to at least 165°F / 74°C in the thickest part; use a calibrated thermometer.
- Handling: Raw chicken contaminates surfaces—clean boards, knives, and hands thoroughly; do not rinse raw poultry.
- Hardware: A purpose-built vertical roaster/stand is the most stable option for this method and simplifies safe removal from the grill/oven.