Holiday
Beer Can Chicken
A festive main from Savor the Holidays — 4 servings.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Beer Can Chicken is part of Cyman Huang’s Savor the Holidays collection, written for generous seasonal tables and memorable gatherings.
Watch it come together
Ingredients
- 1 whole chicken (approximately 4 pounds)
- 1 can of beer (12 ounces)
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
Method
- 1
Preheat your grill to medium heat (around 350°F to 375°F or 175°C to 190°C).
- 2
Open the can of beer and pour out about half of it (or drink it, if you prefer).
- 3
In a small bowl, mix together the olive oil, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper to create the spice rub.
- 4
Pat the chicken dry with paper towels and season it all over with the spice rub, making sure to coat it evenly.
- 5
Open the cavity of the chicken and carefully place the chicken over the can of beer, so that the can is inserted into the cavity and the chicken is standing upright.
- 6
Carefully place the beer can chicken on the grill, using the legs to support it and keep it stable. Close the grill lid.
- 7
Cook the chicken for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- 8
Carefully remove the beer can chicken from the grill using tongs and oven mitts, as the can and chicken will be hot.
- 9
Let the chicken rest for about 10 minutes before carving.
- 10
Carve the Beer Can Chicken into pieces and serve with your favorite sides like roasted potatoes, grilled vegetables, or a fresh salad.
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