Smoked Beer-Can Chicken Recipe for Juicy, Crispy Skin

Who likes dry chicken? Certainly not me. This smoked beer-can chicken recipe delivers a juicy, tender bird every time. Brushed with a homemade BBQ sauce and seasoned simply, it becomes a family favorite. Ingredients are straightforward, steps are easy, and dinner is delicious. Let’s get started.

Step 1: Prep and smoke beer can chicken.
Chicken Grilling Tips
Step 2: Make homemade BBQ sauce.
Frequently Asked Questions
Smoked Beer Can Chicken Recipe

Step 1: Prep and smoke beer can chicken.

Smoking a whole chicken can feel intimidating because dark meat and breast cook at different rates. Watch internal temperatures carefully and you’ll end up with moist, flavorful meat. Start by drizzling olive oil over the entire outside of the chicken to help the seasoning adhere. Generously season the cavity and exterior; a bold all-purpose rub with salt, pepper, paprika and garlic works great. Some seasoning will char on the grill, so don’t be shy — bland chicken is worse than a little char.

Dad’s Seasonings

Essential grilling seasonings to boost flavor.

Choose a beer you like; a light lager works well. Open the can and set it upright, then slide the whole seasoned chicken over the can so it sits steady. As the bird smokes, the liquid will add internal moisture and help keep the meat tender. The alcohol cooks off during smoking, making the result fine for everyone at the table.

Preheat your grill to about 350°F and arrange for indirect heat. Place the beer-can chicken upright on the grill and smoke for roughly an hour, or until the internal temperature approaches 160°F. While the chicken cooks, prepare the homemade BBQ sauce.

Chicken Grilling Tips

Grill to an internal temperature of 160°F. Removing the chicken at this point and resting it will bring the meat up to the safe eating temperature of 165°F while keeping it juicy.
If using a sauce, apply it near the end of cooking to prevent burning.

Step 2: Make homemade BBQ sauce.

Once you make your own BBQ sauce you’ll rarely buy store-bought again. Homemade sauce lets you adjust sweetness and heat to taste. In a saucepan combine ketchup, yellow mustard, brown sugar, honey, molasses, a tablespoon of your favorite all-purpose rub, Worcestershire sauce, apple cider vinegar and a little hot sauce for heat. Simmer over low heat until the sauce begins to thicken, then remove from heat and set aside.

When the chicken’s internal temperature reaches about 140°F, brush the bird all over with the BBQ sauce. Return it to the grill to finish cooking, then remove and let rest for 10 minutes before carving and serving.

Frequently Asked Questions

How do I keep chicken juicy?

The key is internal temperature and resting. Remove the chicken at 160°F and let it rest for 10 minutes; the carryover heat brings it to the safe 165°F while trapping and redistributing juices throughout the meat.

How do I make ground chicken more flavorful?

Chicken is a mild protein, so don’t be afraid to use bold flavors. Add garlic, ginger, soy, BBQ sauce or other seasonings. A good rule is about 1 tablespoon of seasoning per pound of ground chicken, then taste and adjust.

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