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How To Make Beer Can Chicken

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How To Make Beer Can Chicken
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Tired of the same old boring hamburger every time you grill out? Start up that smoker and let Rock and Roll BBQ's Travis Randall treat you to the time-honored tradition of Beer Can Chicken. Enlarge Tired of the same old boring hamburger every time you grill out? Start up that smoker and let Rock and Roll BBQ's Travis Randall treat you to the time-honored tradition of Beer Can Chicken.

Step 1: You Will Need

  • 2 tbsp Chili Powder
  • 2 tbsp Paprika
  • 1 tbsp Cumin
  • 1 tbsp Garlic Powder
  • 3 tsp Mustard Powder
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • ½ tsp cayenne pepper
  • ¼ cups (60ml) brown sugar
  • 1 whole chicken
  • 1 Glass Bowl
  • half empty beer can
  • Fork

Step 2: Rub Your Chicken

Place chicken on half empty can. Take the chickens wings and tuck them right behind his head. This will help keep him from burning.
Take handfuls of rub and push it right into the chicken. Remember this is essentially a tanning lotion for the chicken. The sugars are going to caramelize and help make the skin nice and crispy. Go ahead and dump a little rub right down the neck as well.

Step 3: Grill It!

Ignite your grill and turn it to medium.

Now it's time to put our chicken on the grill. One option you have is to put some foil down to prevent flare ups. It's not necessary but it is helpful.

Then what we do is grab our chicken and put him right in the middle. Make sure that he it on there nice and secure, lower the lid.

Here's one more hint, to prevent flare ups keep a spray bottle filled with beer off to the side. You can spray it on any flames that come up or spray it on the chicken to help keep it moist.

Step 4: Check your chicken

This chicken has been on the grill for 2 hours. It should be tender and juicy on the inside and crispy on the outside. Open it up and take a look.

Take our instant read thermometer and insert it into the thickest part of the chicken's breast, and make sure it reads at least 165 degrees so we know that we are safe. This baby is ready to serve.

Now to get this chicken off what you want to do is grab it with some tongs and slowly pull it off in case it releases some steam. Shake out the extra juice.

Step 5: Serve
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Tips & Comments
  1. josecanseco

    in louisiana all of these seasonings would easily be replaced by tony chachere's. because we're lazy. "paprika? wtf?"

  2. Anonymous

    stuuuuuuuuuuuuuuuuuuuuuuppppppppppppppid

  3. Anonymous

    that chickens burnt

  4. Anonymous

    havent got around to cooking the chicken yet? still going through the beer . Cant afford to take any chances, with chicken? looking for the rite ''can''.

  5. Anonymous

    looks weird - tastes great... "that's what she said"

  6. Anonymous

    Travis Randall is alright in my book. As soon as I saw the PBR I knew this guy had mega brains and tastebuds as well. Can't wait to try this at home. Thanks Travis!

  7. Anonymous

    Use wine instead of beer, throw a load of garlic cloves and half an onion in the middle of the chicken, leave out the "rubbing" stuff, and you have another nice recipe.

  8. spud9

    Easy to follow. This was a great recipe... I liked where the first half of that beer ended up!