Juicy, flavour Beer Can Chicken for Father’s Day. This Beer Can Chicken recipe is easy to put on the grill and let the beer can do its magic resulting in a flavourful dish.
I was all over creating a recipe I knew my husband would adore having on Father’s Day. This is quite possibly his favourite way to grill chicken and the chicken is crazy juicy and flavourful. I’ve yet to have another method turn the same fantastic results as beer can chicken.
I’ve been working on the rub for this recipe for about a year now. The levels of brown sugar, including a pinch of cayenne pepper, sweet vs hot smoked paprika, all played roles in the final rub I went with here. The sweet sticky flavours of brown sugar paired with just enough tang from the celery seed and spiciness from the cayenne is pretty much what Dad wants to taste on his plate. An ice-cold beer to wash it all down and dinner is made for Dad.
Dad’s not into chicken? I’ve got this crazy good grilled steak with charred corn salsa from last year on my mind. I’m thinking it needs to make an appearance this summer as soon as we get some good local corn.
More Father’s Day recipes my husband loves:
Wondering how to get the beer can and chicken to stay put? This grill and oven ready holder with tray works perfectly!
We have a greasy spoon breakfast and some local community events planned for this Father’s Day. All at Dads request of course. Do you have anything special planned for Dad?
- 1 x 3-4 lbs whole chicken
- 1 x 330 ml 12 oz can of beer, half full
- 2 tsp black peppercorn
- 2 tsp mustard seeds or 1 tsp ground mustard
- 1 tsp ground cumin
- 4 tbsp sweet paprika
- 2 tbsp brown sugar
- 2 tsp kosher salt
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 tsp celery seeds
- 1 tsp garlic powder
- 1 pinch / 1/8 tsp cayenne pepper optional
Preheat grill to medium-low.
Meanwhile, toast peppercorns and mustard seeds (if using) in a small skillet for 2-4 minutes or until fragrant. Let cool slightly and then place in a food processor, spice mill, or small blender. Add cumin, paprika, brown sugar, salt, oregano, chili powder, celery seeds, garlic powder, and cayenne paper (if using) and blend until ground.
Rub spice mixture all over and inside chicken (you might not require it all*). Place the chicken on top of the open, half full beer can, so that the can is in the cavity.
Place beer can/chicken on top of a drip pan (I used a tin pan) and place on grill. Cook, with grill closed, for 50-60 minutes (or until an thermometer reads 165° F when inserted into the meaty thigh).
Remove from grill and let rest for 5 minutes before carving.
* spice mixture will keep up to 3-4 months in an airtight container.