Beer Can Chicken

Beer Can Chicken

In the oven!  In an hour!
Honey Butter Pork Tenderloin Reading Beer Can Chicken 2 minutes Next Chicken Divan


  • 1 (4-5 pound) whole chicken
  • 1 tablespoon light brown sugar
  • 2 tablespoons smoked paprika
  • 1 teaspoon cayenne
  • 1 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • Zest of 1 lime
  • 3 tablespoons butter, room temp
  • 1 (12 ounce) can of beer
  • 2 tablespoons olive oil


Preheat oven to 425 degrees with a rack in the lower third of the oven.  Remove giblets from the chicken and discard.  Pat the chicken dry with paper towels.

In a small bowl combine all spices and lime zest.  In a separate small bowl combine butter and 1/3 of the seasoning mixture.

Lay chicken on a clean surface.  Slide your fingers between the meat and skin of the chicken and then carefully spread the butter under the skin, pushing it as far back as you can without ripping the skin and spreading evenly. 

Crack open the beer and pour 1/3 into the bottom of a 10-12” round baking dish with low sides.   Set the can in the baking dish and slide the chicken right onto the can.  It should stand up on its own.  Rub the outside of the chicken with olive oil and remaining seasoning mixture. 

Roast for 1 hour or until the internal temp reaches 165 degrees on a meat thermometer. 

Cover chicken with foil and let rest for 10 minutes.  Use tongs to carefully remove chicken from the can.  Discard the beer can.  Slice and serve!

Adapted from Joanna Gaines, Magnolia Table.