There’s something magical about cooking with a beer can, and I’m here to share one of my absolute favorite ways to make chicken: Beer Can Smoked Chicken. This method results in a juicy, tender bird with a smoky, flavorful crust that will make your taste buds do a happy dance. If you’re looking to impress at your next barbecue or simply treat yourself to a delicious dinner, this recipe is a must-try.
What makes this recipe so special is not just the beer can that infuses the chicken with flavor, but also the smoking technique that keeps the meat incredibly moist. The combination of heat, smoke, and spices creates a perfectly seasoned chicken with a beautiful golden skin. Whether you’re a seasoned griller or a novice, this dish is easy to prepare and will surely be a crowd favorite!
What You Need To Make This Recipe
Whole Chicken: The star of the show! A whole chicken is essential for this recipe because it holds up well to the heat of the smoker and allows the beer can method to work its magic. The skin crisps up nicely, while the meat stays juicy and tender.
Beer: The secret ingredient for a flavor-packed chicken! The beer works as both a marinade and a steam injection. It infuses the chicken from the inside out, keeping it moist and imparting a subtle malty flavor. You can use any type of beer you prefer, but I recommend a light lager or pilsner for a balanced taste.
Dry Rub or Seasoning: A good dry rub will elevate the flavor of your chicken. This usually includes a mix of paprika, garlic powder, onion powder, salt, and pepper, but feel free to get creative with your favorite spices. The rub creates a flavorful crust on the chicken as it cooks.
Wood Chips: Smoking the chicken with wood chips is what gives it that irresistible smoky flavor. Popular choices include hickory, applewood, or mesquite. The wood chips will create the perfect aroma and depth of flavor that pairs wonderfully with the beer-infused chicken.
Olive Oil: A little oil helps the rub adhere to the chicken and adds a bit of moisture. It also contributes to that beautifully crispy skin. You don’t need much—just a light coating.
Smoker or Grill: To get that true smoked flavor, a smoker or a grill with a smoking feature is essential. The indirect heat from the smoker will allow the chicken to cook slowly and evenly while absorbing all the smokey goodness.
Ingredients List
- 1 whole chicken (about 4-5 lbs)
- 1 can of beer (light lager or pilsner preferred)
- 2 tbsp olive oil
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper (optional for heat)
- 1-2 cups wood chips (hickory, applewood, or mesquite)
How to Make Beer Can Smoked Chicken
Step 1: Prepare the Chicken
Start by removing the giblets from the chicken if they’re included, and pat the chicken dry with paper towels. The drier the chicken, the crispier the skin will be. Once dry, rub the chicken with olive oil, making sure to cover all surfaces.
Step 2: Season the Chicken
In a small bowl, combine the paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if you’re adding heat. Generously rub the seasoning mixture all over the chicken, making sure to coat every nook and cranny. For the best flavor, let the chicken sit with the rub for at least 30 minutes before smoking.
Step 3: Prepare the Beer Can
Open the beer can and drink (or pour out) about a quarter of the beer. You want the can to have enough liquid to steam the chicken while it cooks. Place the can in the cavity of the chicken, so it stands up straight, holding the chicken in place. You can also use a beer can holder if you have one for added stability.
Step 4: Set Up the Smoker or Grill
Preheat your smoker to about 250°F (120°C). If you’re using a grill, set it up for indirect heat, with one side hot for the initial cooking and the other side cooler for the smoking process. Soak your wood chips in water for about 30 minutes, then add them to the smoker box or wrap them in aluminum foil and poke holes in it before placing on the grill.
Step 5: Smoke the Chicken
Place the chicken upright on the cooler side of the smoker or grill, ensuring the beer can is securely in place. Cover and let the chicken smoke for about 2-3 hours, or until the internal temperature reaches 165°F (74°C). The slow cooking process will allow the chicken to absorb all that smoky flavor.
Step 6: Rest and Serve
Once the chicken is fully cooked, carefully remove it from the smoker or grill. Let it rest for about 10-15 minutes before removing the beer can. Be careful when handling the beer can—it will be very hot! Carve the chicken, serve, and enjoy the juicy, flavorful results!
Tips for Making This Recipe
- Use a Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer to check the internal temperature in the thickest part of the breast or thigh. The target is 165°F (74°C).
- Experiment with Beer Flavors: While I recommend a light lager or pilsner for this recipe, feel free to try different types of beer to see which flavor you prefer. A darker beer will give a richer flavor, while a citrusy beer can add a fresh twist.
- Avoid Overcooking: Smoking is a slow process, but don’t let the chicken stay on the smoker too long. Overcooking will result in dry meat, so keep an eye on the temperature and cook until it reaches 165°F.
- Let it Rest: Allow the chicken to rest after cooking. This helps the juices redistribute throughout the meat, making it even juicier.
- Serve with Sides: Pair this smoked chicken with some coleslaw, grilled vegetables, or a fresh salad for a perfect summer meal.
FAQs
Can I make Beer Can Smoked Chicken on a regular grill?
Yes! If you don’t have a smoker, you can make this recipe on a regular grill by setting it up for indirect heat. Make sure to use a grill-safe beer can holder if needed.
Do I need to soak the wood chips?
Soaking the wood chips helps prevent them from burning up too quickly, giving your chicken more time to absorb the smoky flavor. Soak them for about 30 minutes before adding them to the grill or smoker.
What’s the best way to know when the chicken is done?
The most reliable way to check doneness is by using a meat thermometer. The internal temperature should reach 165°F in the thickest part of the chicken.
Can I use a different protein with the beer can method?
While this recipe is designed for chicken, you can try using the same method with other poultry, like turkey. Just adjust the cooking time based on the size of the bird.