Beer Can Chicken Recipe | Yummly
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Beer Can Chicken

JO COOKS(11)
Christopher Beel: "Unbelievable… so tender …best roast chicken I’ve…" Read More
10Ingredients
85Minutes
570Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 chicken (whole, 3 - 4 lb chicken)
  • 12 ounces beer (can, I've used Sleeman's honey brown, Pilsner, Coor's light)
  • 3 tablespoons olive oil
  • 1 tablespoon brown sugar (packed)
  • 1 tablespoon tarragon (dried)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
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    NutritionView More

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    570Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories570Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol245mg82%
    Sodium880mg37%
    Potassium1010mg29%
    Protein76g149%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber<1g4%
    Sugars2g4%
    Vitamin A25%
    Vitamin C4%
    Calcium6%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(11)

    Christopher Beel 2 months ago
    Unbelievable… so tender …best roast chicken I’ve ever had
    Stephanie Dandridge 8 months ago
    it was so good!! made it from the recipe with no changes, but I did double the spice rub because my chicken was 7 pounds. moist, flavorful. I used a gas grill, worked great! I will definitely make again
    Julie Hines 9 months ago
    turned out amazing making another one tonight 😁 husband loved it
    Jennifer Nunez 3 years ago
    Turned out so good! I didn't have chili powder so I used cayanne pepper. Perfect taste, nice n crispy, juicy. Thank you!
    Yolanda Brawley 3 years ago
    It turned out amazing.
    Made this over the weekend. The skin was super crispy, the chicken juicy and cooked perfectly but meh, it was almost tasteless. Next time, I will brine the chicken overnight, and lift the skin and rub spices as well . Disappointing that we had to add salt and pepper to the chicken at dinner.
    Terry Davis 3 years ago
    This bird came out tasting really good! Only thing was, I didn’t need to use salt (my wife brined the chicken the night before). My wife and in-laws enjoyed it as well. Will be using this recipe again!
    Great and easy recipe
    Chef Bobo 4 years ago
    Perfectly done.... great taste
    Kemp 4 years ago
    Extremely tender and juicy. Easy set up.
    Carolyn Rauffer 5 years ago
    Very moist. I used a canned shandy. Note that depending on the size of the chicken, it can take much longer to cook. I use Purdue oven roasters and they take about 2-2.5 hours using this method. Definitely the only way to cook chicken

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