Smoky Beer-Can Chicken

Beer-can chicken is a backyard BBQ classic: a half-full can props the bird upright so steam bastes it from within while the skin crisps over the grill. Smoked paprika and brown sugar lend this bird its deep, sweet-smoky crust.

Serves 4 · 20 min prep · 75 min cook

Estimate for one serving

• 520 cal
• 48g protein
• 6g carbs
• 32g fat
• 2g fiber

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Ingredients

• 4 lb whole chicken
• 1 can (12 oz) lager or pilsner beer
• 2 tbsp olive oil
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried thyme
• 1 tsp chili powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 lemon, halved
• 1/4 cup fresh parsley, chopped

Instructions

1. 1Remove the chicken from packaging, take out the giblets, and pat the entire bird very dry inside and out with paper towels. Let it sit at room temperature for 20 minutes while you prep the rub.
2. 2In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, dried thyme, chili powder, kosher salt, and black pepper. Rub the olive oil all over the chicken, then coat generously with the spice mixture, including under the skin on the breast where possible.
3. 3Open the beer and pour out (or drink) half so the can is half full. Make two additional small holes in the top of the can with a church-key opener for better steam release.
4. 4Preheat a grill for indirect medium heat, aiming for 350°F to 375°F. If using charcoal, bank coals to the sides; on gas, turn off the center burner. Place a drip pan in the middle.
5. 5Lower the chicken cavity over the half-full beer can so the bird sits upright like a tripod, using the legs for balance. Tuck the wing tips behind the back so they do not burn.
6. 6Carefully transfer the upright chicken onto the grill over the drip pan. Close the lid and cook for 60 to 75 minutes without peeking too often, until the thickest part of the thigh reads 165°F and the skin is deep mahogany and crisp.
7. 7Using tongs and a sturdy spatula, carefully lift the chicken off the can (the can and liquid will be very hot). Rest the bird on a cutting board for 10 to 15 minutes so juices redistribute.
8. 8Carve into breasts, thighs, drumsticks, and wings. Arrange on a large platter, squeeze fresh lemon over the top, scatter chopped parsley, and serve with any pan juices or extra BBQ sauce for a smoky centerpiece everyone will fight over.