There’s something undeniably appealing about a whole chicken, skin crisped to perfection and meat super juicy, emerging from the grill. And when it comes to grilling a whole bird, one method reigns supreme in terms of sheer novelty and backyard legend: beer can chicken. 

Over  the last several years, I’ve tried a couple of times to make this upright poultry masterpiece. It’s a showstopper, a conversation starter, and consistently delivers a juicy, delicious result. But there’s a bit of debate simmering beneath the surface, particularly concerning the star of the show: the beer can itself.

Before we dive into the details of making the perfect whole grilled chicken, let’s address the big question – the beer can itself.

The Great Beer Can Debate: Does it Really Work?

Here’s my honest take: I’m not entirely convinced the beer serves a real, tangible purpose in terms of adding moisture or flavor from the inside out. And this isn't just me it's a debate all across the internet, among seasoned pitmasters and home grillers alike.

The theory behind this crazy idea goes that as the beer heats up, it steams, infusing the chicken with moisture and subtle beer flavor. Sounds great, right? However, many argue that the chicken cooks relatively quickly, and the internal temperature of the beer might not reach a real boiling point where it significantly steams the meat. Furthermore, the chicken’s own juices are doing most of the work. Some even point to the potential for harmful chemicals leaching from the can's lining when heated to high temperatures, though this risk is often considered minimal with standard beer cans.

So, why do I still use a beer can? Back to the novelty, really. It's fun (and funny) to cook a whole chicken sitting on a beer can. And the can itself provides a great, stable stand for the chicken on the grill. It allows for even cooking, fantastic all-around crisping of the skin, and a dramatic presentation. If you're concerned about the can, there are also dedicated chicken stands made to achieve the same upright position. This one here from Amazon is here specifically for beer can chicken but you can probably use it without an actual beer. Ultimately, use what you're comfortable with. For me, the ritual of cracking open a cold one (for the chicken, of course!) and positioning the bird is part of the fun. Don't forget to pour out half of the can of beer (I prefer to pour it into my mouth) and let it sit for a little bit so it's not super cold by the time it goes into the bird.

The Real Secret: Flavorful Seasoning & Patient Grilling

While the beer can's internal magic might be debatable, what's not debatable is the power of a good seasoning and proper grilling technique. This is where you truly elevate your beer can chicken from good to absolutely legendary. I've seen a few recipes around that are basically salt and pepper with a little herbal note, but they just seem like they would be bland to me. I try to coat the entire chicken with rub like I would something for the smoker.

So first, before liberally applying the seasoning, I take a paper towel and dry the skin of the chicken and then give the entire bird a good rubdown with olive oil. This helps the seasoning adhere, and more importantly, contributes to that coveted crispy skin.

My go-to seasoning blend is a pretty simple mix of robust flavors that complement poultry perfectly. I use The OMML Poultry Blend that I make myself in batches and store in an empty spice bottle, but a store-bought quality poultry seasoning will work just as well.

To that, I always add a generous tablespoon of dried thyme. Thyme has an earthy, slightly floral note that just sings when paired with roasted chicken, and it creates an incredible aroma as the chicken cooks. I have a different poultry rub that has some thyme and sage already in it, but the one I had on hand is just paprika, garlic, onion, salt and pepper, which works great. You could probably also just use some simple smoked pork rub as well in a pinch if you have it.

The key is to get that chicken well-coated in the spices and herbs to make sure that every bite of crispy skin has some of that delicious flavor. I tend to spice it like I'm prepping a brisket or pork shoulder for the smoker, holding my hand on the side while I shake the spices and then patting it onto the meat to make sure it sticks. This is where the olive oil will help, especially when you prop it up vertically onto its beer can throne. I also go ahead and rub some of the spices into the cavity as well, as it can't hurt anything.

Your Path to Perfect Grilled Beer Can Chicken

Here’s how I prepare my beer can chicken for the grill, ensuring a juicy interior and that wonderfully crisp exterior:

What you’ll need:

• 1 whole chicken (around 4.5-6 lbs)
• 1 can of your favorite beer (a standard 12 oz can works perfectly and I generally use a light American lager for this - don't waste half an IPA, drink that one instead while you're cooking)
• 2-3 tablespoons olive oil
• 3-4 tablespoons of your preferred poultry seasoning (or a generous amount of the OMML blend!)
• 1 tablespoon dried thyme

Equipment:

• Charcoal grill or gas grill
• Meat thermometer

How to Grill the Beer Can Chicken

Once you have the bird all prepped, you set it upright and slide it over that beer can. It can be a little bit tricky to get it to sit upright perfectly, but you can sort of use the legs to help give it some stability. Pre your grill for indirect heat, so if it's a gas grill like mine, you can preheat it then turn half the burners off. On a charcoal grill, you'd keep the coals burning on only one side.

Now I have to put mine towards the front to get clearance because when I close the grill there's a bun-warming rack that comes down so I have to make sure it doesn't knock my chicken over and pour the beer everywhere, but you can figure out what works best for your grill. I started with it on one side of the grill but ended up changing the configuration and moving it to the center with the center burners off after the first hour which seemed to give it a little more even indirect heat there.

Once you get your chicken situated, close the grill top and go away for an hour. That's right - resist the urge to check on it for the first hour. Use that time to make some sides or a sauce or something, and then come back with your meat thermometer to check on it. What you are looking for is the thick part of the thigh to reach 170 degrees. Unless your grill is super hot or you found the world's smallest chicken, I'm pretty sure you won't be done at an hour, but then you can start checking back every 15 minutes or so. My chicken was just over five and a half pounds and ended up taking me just under an hour and forty five minutes to finish. 

Then comes the tricky part: getting the chicken off the beer can. What I found works for me is to get two sets of tongs. I have one big set I use for holding the chicken (you can either grab the whole bird or try to hold it from the neck cavity opening). Then I have another set of tongs that I grab the beer can and slide it out. Be careful - the beer can will be very hot. You can set the can aside or drop it in the sink to pour out before you discard it.

Then take your chicken inside and let it rest for a good 10 minutes before you chop it up. It should be easy and fall-off-the-bone tender, but I still like to separate out the drumsticks and wings. For the breast, I like carving it like I do turkey breasts, which is cut the whole breast off and then slice it horizontally across the grain so each slice gets a little half-inch strip of the skin for flavor.

You can just eat it as is (trust me, it will be moist and delicious), or you can pair it with a sauce. Either way, this will be a star centerpiece for your meal.

The Verdict: A Backyard Classic for a Reason

While the scientific merits of the beer can itself might be up for debate, there's no denying the delicious results of a properly grilled beer can chicken. It’s a method that consistently produces incredibly moist meat and wonderfully crispy skin, all with minimal fuss once it’s on the grill.

So, grab your favorite brew, your best poultry seasoning (or my blend!), and get ready to impress your taste buds and your backyard guests. Whether the beer is steaming the bird or simply holding it upright, one thing’s for sure: this grilled chicken is pure perfection. Enjoy!