Beer Can Chicken Recipe | Yummly
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Beer Can Chicken

JO COOKS(13)
A: "I’ve made this a few times I always do it on the…" Read More
10Ingredients
85Minutes
570Calories
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Beer Can Chicken

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Ingredients

US|METRIC
4 SERVINGS
  • 1 chicken (whole, 3 - 4 lb chicken)
  • 12 oz. beer (can, I've used Sleeman's honey brown, Pilsner, Coor's light)
  • 3 Tbsp. olive oil
  • 1 Tbsp. brown sugar (packed)
  • 1 Tbsp. tarragon (dried)
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 Tbsp. smoked paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. 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(13)

    Reviewer Profile Image
    A 4 months ago
    I’ve made this a few times I always do it on the grill Evytime crispy on the outside and moist on the inside 😋 Leftovers are great too !!!
    Reviewer Profile Image
    Jeanne Maddox 5 months ago
    Turned out very moist but as other folks suggested it needed a little more salt. We'll make it again.
    Reviewer Profile Image
    Christopher Beel a year ago
    Unbelievable… so tender …best roast chicken I’ve ever had
    Reviewer Profile Image
    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
    Reviewer Profile Image
    Julie Hines 2 years ago
    turned out amazing making another one tonight 😁 husband loved it
    Reviewer Profile Image
    Nunez 4 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!
    Reviewer Profile Image
    Yolanda Brawley 4 years ago
    It turned out amazing.
    Reviewer Profile Image
    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.
    Reviewer Profile Image
    Terry Davis 4 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!
    Reviewer Profile Image
    Great and easy recipe
    Reviewer Profile Image
    Chef Bobo 5 years ago
    Perfectly done.... great taste
    Reviewer Profile Image
    Kemp 5 years ago
    Extremely tender and juicy. Easy set up.
    Reviewer Profile Image
    Carolyn Rauffer 6 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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