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A Cold One for the Bird – Beer Can Chicken

Juicy, flavourful beer can chicken.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 -8 servings of meat for a main dish
Author Samantha @MyKitchenLove

Ingredients

  • 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

Instructions

  1. Preheat grill to medium-low.
  2. 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.
  3. 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.
  4. 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).
  5. Remove from grill and let rest for 5 minutes before carving.

Recipe Notes

* spice mixture will keep up to 3-4 months in an airtight container.