Have you been craving that perfectly juicy, crispy-skinned chicken but don’t wanna fire up the grill? Well I’m gonna let you in on a little secret – beer can chicken in the oven is about to become your new favorite dinner hack! This classic cooking method gives you restaurant-quality results right in your kitchen and I’ve been perfecting my recipe for years.
Let me tell you, there’s something magical about the way the beer steams the chicken from the inside, creating meat so tender and flavorful that your family will think you’ve been taking secret cooking classes And the best part? It’s actually super simple to make!
What is Beer Can Chicken?
Before we dive into the cooking process, let’s talk about what beer can chicken actually is. This cooking technique involves positioning a half-full beer can inside the cavity of a whole chicken. As the beer heats up, it creates steam inside the chicken, keeping the meat incredibly moist while the outside gets beautifully crispy.
The method works as both a roast and a steam, giving you the best of both worlds – crispy exterior and juicy interior. Though traditionally done on a grill, the oven method is just as effective and perfect for those days when grilling just isn’t an option.
What You’ll Need
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2-3 tablespoons olive oil or vegetable oil
- 1/3 cup of seasoning rub (store-bought or homemade)
- 1 can of beer (12 ounces)
- Salt and pepper to taste
Equipment:
- Roasting pan
- Paper towels
- Meat thermometer
- Optional: beer can chicken holder/rack
Making Your Own Beer Can Chicken Rub
While you can totally use a store-bought poultry seasoning, I love making my own rub. Here’s my go-to mix that always gets rave reviews:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 2 tablespoons salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper (optional for heat)
Just mix all these together and store any leftover rub in an airtight container for next time!
Step-by-Step: How to Cook Beer Can Chicken in the Oven
1. Prep the Chicken
First things first, we need to prep our chicken:
- Preheat your oven to 375°F (190°C).
- Remove any giblets from the cavity of the chicken.
- Rinse the chicken under cold water and pat it COMPLETELY dry with paper towels (this is super important for crispy skin!).
- Place the chicken on a clean surface.
2. Season the Chicken
This is where the magic happens:
- Drizzle the chicken with olive oil and rub it all over the outside and inside the cavity.
- Season generously with your spice rub, making sure to cover all surfaces including under the wings and inside the cavity.
- Don’t be shy with the seasoning – more is better here!
3. Prepare the Beer Can
The beer is the secret to keeping everything moist:
- Open your beer can and drink (or pour out) about 1/3 to 1/2 of the beer.
- Some folks like to add additional seasonings directly to the beer, but I find it’s not really necessary.
4. Position the Chicken
This part can be a little tricky but you’ll get the hang of it:
- Place the beer can in the center of your roasting pan.
- Carefully lower the chicken onto the beer can, inserting the can into the cavity.
- Position the chicken’s legs to form a tripod with the can so it stands upright.
- If you have a beer can chicken holder, use it for extra stability.
5. Cook the Chicken
Now for the easy part:
- Place the roasting pan with your chicken in the preheated oven.
- Roast for approximately 1 hour and 15 minutes.
- The chicken is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
- The skin should be golden brown and crispy.
6. Rest and Serve
Patience is key for the juiciest results:
- Carefully remove the chicken from the oven (it’ll be hot!).
- Let it rest for 10-15 minutes before removing from the beer can.
- This resting period is CRUCIAL as it allows the juices to redistribute throughout the meat.
- Carve and serve!
Tips for the Perfect Beer Can Chicken
- Chicken Size: A 4-5 pound chicken works best. Too small and it might cook too quickly; too large and it may not cook evenly.
- Dry That Bird: Really take your time patting the chicken dry before adding oil and seasonings. This ensures crispy skin.
- Beer Choice: Any beer works, but I find that lagers and ales give the best results. You can even use non-alcoholic beer if preferred.
- Alternatives to Beer: Not a beer fan? No problem! You can use soda, apple cider, chicken broth, or even ginger ale instead.
- Check for Doneness: Always use a meat thermometer to ensure your chicken is fully cooked to 165°F in the breast.
- Stability Issues: If your chicken keeps tipping over, try placing it in a smaller roasting pan or using a beer can chicken holder.
Common Mistakes to Avoid
When I first started making beer can chicken, I made some errors that you can now avoid:
- Using a full beer can: Always empty about 1/3 to 1/2 of the beer to leave room for steam.
- Skipping the drying step: Wet chicken = soggy skin, so take time to dry it thoroughly.
- Not seasoning enough: Be generous with your seasonings for maximum flavor.
- Opening the oven too often: This lets heat escape and increases cooking time.
- Skipping the rest time: Don’t rush to carve; letting it rest is essential for juicy meat.
- Forgetting to check temperature: Use that meat thermometer! Appearance alone isn’t a reliable indicator of doneness.
Why Oven-Baked Beer Can Chicken Works So Well
The oven method has some real advantages over grilling:
- Even cooking: Your oven provides consistent heat on all sides.
- Weather-proof: No worries about rain or cold ruining your dinner plans.
- Easy cleanup: The roasting pan catches all the drippings.
- Year-round cooking: Enjoy this delicious dish any time, regardless of season.
Perfect Side Dishes to Serve
I love pairing my beer can chicken with these sides:
- Roasted potatoes or sweet potatoes
- Garlic roasted mushrooms
- Fresh green salad
- Grilled corn on the cob
- Baked beans
- Coleslaw
- Dinner rolls
What To Do With Leftovers
If you’re lucky enough to have leftovers (we rarely do in my house!), they’re perfect for:
- Chicken sandwiches or wraps
- Tacos or enchiladas
- Chicken salad
- Soups and stews
- Pasta dishes
- Quesadillas
Store any leftover chicken in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Final Thoughts
Beer can chicken in the oven has become one of my family’s favorite meals. It’s impressive enough for company but easy enough for a weeknight dinner. The combination of crispy skin, juicy meat, and incredible flavor makes this a recipe you’ll come back to again and again.
Give it a try this weekend – I promise you won’t be disappointed! And if you do make it, come back and tell me how it turned out. I’m always looking for new tips and tricks to make this dish even better.
Happy cooking!
The Best Kind of Beer for Beer Can Chicken
There’s really no wrong beer to use when making beer can chicken. It comes down to what you like, as whichever beer you choose will impart its flavors to the chicken. I’d recommend something lighter and citrusy, like a lager, ale, pilsner, or IPA if you prefer a bit more flavor (my choice for this recipe). Dark beers, like stouts and porters, are sometimes bitter and might overpower the chicken.
- Prep your oven. Make sure that your oven is large enough to fit a whole chicken standing upright. You may need to move the top racks to make space.
- Line the roasting pan. Lining the pan with foil makes clean-up so much easier!
- Check that the chicken is done. I use my meat thermometer to check that the internal temperature reaches 165ºF at the thickest part of the chicken, between the wing and the thigh.
- Rest the chicken. Don’t skip this step! Resting the chicken for 10-15 minutes after roasting lets the juices redistribute throughout the meat before you slice into it. It’s the key to keeping chicken tender and juicy.
- Make it spicy. Give your spice rub extra heat with cayenne pepper or chili flakes, or try a blend with more kick, like jerk seasoning.
- Use non-alcoholic beer. You can make beer can chicken with non-alcoholic beer, and the flavors will be similar. It’s a great way to enjoy beer can chicken while keeping the recipe alcohol-free.
I’ve never had an issue with the material of the can affecting the chicken while it roasts. If you’re really worried about heating a metal can inside the chicken, simply pour the whole beer out into the baking dish instead. This way the chicken can still cook in the steam. And if you’re serious about beer can chicken, you can even buy a beer can chicken holder designed specifically for it!
Yes, any kind of beer works in this recipe, even non-alcoholic beer. I prefer lighter beers like lagers and IPAs (see the Ingredients section earlier).
Since it’s really the steam and not the actual beer coming into contact with the chicken, beer can chicken is fine for kids to eat. Use your discretion, though. If you’re concerned, go ahead and use a can of non-alcoholic beer instead.
Beer can chicken is one of my favorite things to cook when we have friends over. It’s so quick to prep and then the oven does the rest! When I entertain, I love equally easy sides like these oven-baked fries (or air fryer French fries) and a big, sharing-style salad like a chef salad or Cobb salad.
This juicy chicken also goes great with pasta salad or potato salad in the summer, or we’ll serve it with grilled vegetables like zucchini or asparagus.
- ▢ 2 tablespoons brown sugar
- ▢ 2 tablespoons salt
- ▢ 1 tablespoon ground black pepper
- ▢ 1 tablespoon garlic powder
- ▢ 1 tablespoon onion powder
- ▢ 1 tablespoon smoked paprika
- ▢ 5 pound whole chicken, giblets removed
- ▢ 3 tablespoons olive oil
- ▢ 12 ounce can of beer, you can use whatever you’d like, but I went with an IPA
- Prep. Preheat the oven to 425°F and line a roasting pan with aluminum foil for easier cleanup.
- Make the rub. Whisk together the brown sugar, salt, pepper, garlic powder, onion powder, and smoked paprika. Set aside.
- Season the chicken. Rub the chicken all over with olive oil and then rub it all over with the spice rub.
- Get ready to roast. Pour 1/3 of the beer into the bottom of the roasting pan and place the beer can (with the remaining beer still inside) upright on top. Slide the chicken onto the beer can (it should fit right through the bottom cavity of the bird) so it sits upright on the beer can in the roasting pan.
- Roast. Roast the chicken for 1 hour 25 minutes or until the skin is crispy and a meat thermometer inserted between the wing and the thigh reads 165°F.
- Rest. Remove the chicken from the oven and let it rest for 10 minutes before slicing and serving.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Why This Beer Can Chicken Recipe Works
- Oven-roasted. There are a lot of recipes for beer can chicken on the grill, but I wanted one that I could enjoy year-round. So, this recipe makes an easy oven version that turns out just as delicious.
- Perfectly cooked. Beer can chicken isn’t just for fun; it’s also one of the best methods for tasty, super juicy, and consistently perfect whole-roasted chicken that I’ve tried. Cooking with beer keeps the chicken moist on the inside while the heat of the oven crisps up the skin outside.
- Great for entertaining. Once the chicken is in the oven, there’s very little hands-on time needed. This recipe is quick to prep, too, and it makes more than enough to feed a crowd. It’s perfect for cookouts and even the holidays!
I keep this recipe simple with just a few easy seasonings in the spice rub, then all you need is the chicken and a can of beer! See below for some notes on the ingredients. Scroll to the recipe card for a printable list along with the full recipe details.
- Spices – I make a homemade spice rub with brown sugar (or granulated sugar), garlic powder, onion powder, sweet or smoked paprika, salt, and pepper. It’s similar to my chicken seasoning, with fewer ingredients. Feel free to use your favorite blend.
- Whole Chicken – Choose a bone-in chicken that’s large enough to fit over a beer can. If you go to the butcher you can ask to have the giblets removed, otherwise you can remove them yourself.
- Olive Oil – Or another cooking oil, like avocado oil.
- Can of Beer – Make sure it’s a beer that you’d like to drink, as the flavor will infuse into the chicken (see below).
Beer Can Chicken (Oven Baked) | The Hungry Bachelor
FAQ
How long do you cook beer can chicken in the oven?
Oven Instructions: You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done (about an hour fifteen to an hour and a half for a 4-pound chicken).
How long do chickens take to cook in the oven?
Most chickens weigh between 1-2 kg. A 1kg bird or smaller will need to be roasted for about 1 hr at 200C/180C fan/gas 6.
How long does it take to cook chicken through in the oven?
Here’s the shortest answer we can give you: Large boneless, skinless chicken breasts: 20 to 30 minutes in a 375 degrees F oven. Large bone-in, skin-on chicken breasts: 35 to 40 minutes in a 375 degrees F oven.Jan 21, 2025
What is the best temperature for beer can chicken?
You are aiming for a grill temperature of somewhere between 325 degrees and 375 degrees F for beer can chicken. The cooking time can vary a bit depending on where in this temperature range your grill ends up being.
How do you cook a chicken with beer?
Rub the chicken with your oil. Use salt, pepper and dry rub all over the inside and outside of the bird. Set aside. Pour 1/3 to 1/2 of your can of beer into the base of the roasting pan. Place the beer can directly inside the cavity of the chicken. Place your chicken into the oven and roast for one hour and fifteen minutes.
Can beer can chicken be cooked in the oven?
Beer can chicken in the oven is so easy to prepare and cook. It always turns out juicy and tender with a delicious flavor. If you are tired of the same old boring chicken — try this recipe! It’s a dinner our whole family loves. Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield.
How long do you cook chicken in a beer can?
Stand the beer can in the center of the skillet. Carefully place the whole chicken on top of the beer can so it looks like it’s sitting on its legs. Place the chicken in the oven and roast for 70-80 minutes until the thickest part of the thigh reaches 180 degrees. Remove the pan from the oven and allow the chicken to rest 10 minutes before carving.
What temperature do you cook a beer can chicken?
The ideal temperature for cooking a beer can chicken is 350 degrees Fahrenheit (175 degrees Celsius). This allows the chicken to cook at a steady and controlled rate, ensuring that it is cooked through without becoming dry or overcooked. To begin, preheat your oven to 350 degrees Fahrenheit.
What beer should I use to cook chicken?
For beer can chicken, a domestic, light beer such as a lager is a good choice. The purpose of the beer is to steam the inside of the chicken, keeping the meat juicy and moist. The flavor of the beer isn’t a major factor in choosing the right beer for this recipe.
How do you make fried chicken with beer?
Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity. Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity.