Sticky BBQ Beer Can Chicken
This BBQ beer can chicken is the ultimate backyard showstopper — juicy, smoky, and impossibly crispy all at once. A sweet-and-spicy homemade dry rub coats every inch of the bird before it hits the grill upright over a can of lager, which helps circulate steam through the meat for incredibly tender, flavorful results. A quick homemade BBQ sauce gets brushed on during the final minutes of cooking for a sticky, caramelized glaze that makes this recipe unforgettable. It's a great centerpiece for a summer cookout and easier than it looks — all you need is a grill, a can of beer, and a little patience.
Total Time
2 hr
2 hr
Prep Time
15 minutes
15 min
Cook Time
1 hr 35 min
1 hr 35 min
Total Time
2 hr
2 hr
Prep Time
15 minutes
15 min
Cook Time
1 hr 35 min
1 hr 35 min
Ingredients
for 4 servings
Chicken:
- 1 ½ tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons mustard powder
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 1 whole chicken (4–5 pounds)
- 2 tablespoons olive oil
- 1 (12-ounce) can lager or pilsner beer
- 4 garlic cloves
- 3 fresh thyme sprigs
BBQ Sauce:
- 1 cup ketchup
- ⅓ cup apple juice
- ¼ cup dark brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons yellow mustard
- 2 tablespoons blackstrap molasses
- ½ tablespoon kosher salt
- 1 teaspoon worcestershire sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
Nutrition Info
- Calories 457
- Fat 23g
- Carbs 29g
- Fiber 2g
- Sugar 20g
- Protein 25g
Estimated values based on one serving size.
Preparation
- Make the chicken: Preheat a grill for indirect heat to 375–400°F (190–205°C). For a gas grill, turn on one side of the burners to medium-high and leave the other side off, creating a hot side and a cooler indirect side. For a charcoal grill, bank the hot coals to one side of the grill, leaving the other side coal-free. Cover the grill, and let it preheat for 15 minutes, adjusting the vents or burners as needed to maintain the temperature.
- Stir together the brown sugar, smoked paprika, salt, onion powder, garlic powder, mustard powder, black pepper, cumin, and cayenne in a small bowl until combined. Set aside.
- Pat the chicken dry with paper towels. Rub the olive oil all over the chicken, coating it completely, then season generously with the spice rub, making sure to coat the outside and inside cavity. Set aside.
- Open the beer can, and pour out about half of the beer. Place the garlic cloves and thyme sprigs directly in the can. Place the beer can upright on the center of a small metal baking sheet or a disposable aluminum pan, then carefully lower the chicken cavity over the can so the chicken stands upright, supported by the can and its legs. Transfer the baking sheet to the grill over indirect heat. Cover and cook for 65–80 minutes, or until the thickest part of the thigh reaches 165°F (74°C) and the skin is deep golden and crisp.
- Meanwhile, make the BBQ sauce: Stir together the ketchup, apple juice, brown sugar, vinegar, mustard, molasses, salt, Worcestershire sauce, black pepper, and smoked paprika in a small saucepan. Bring to a simmer over medium-low heat. Simmer, stirring occasionally, for 12–15 minutes, until thickened. Remove from heat. Measure ½ cup of the BBQ sauce into a bowl, and reserve for brushing the chicken.
- During the final 10 minutes of grill time, brush the chicken generously with the reserved ½ cup BBQ sauce, allowing it to caramelize and build a sticky glaze.
- Carefully remove the chicken from the grill, and let it rest for 10 minutes. Remove and discard the beer can.
- Carve the chicken, and serve it alongside the remaining BBQ sauce.
- Enjoy!
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