Beer Can Chicken

Preparation Time15 mins Cooking Time45 mins Makes 8

A classic, show-stopping favorite that yields incredibly juicy meat and perfectly crisp skin. Infused with rich, savory Knorr® chicken bouillon and beer, this upright-grilled chicken delivers a deep, traditional slow-cooked depth of flavor.

Nutritional Information

Calories

228.47kcal (8 serving)

Total Fat

14.29g (8 serving)

Saturated Fat

4.02g (8 serving)

Cholesterol

78.76mg (8 serving)

Sodium

272.23mg (8 serving)

Total Carbs

8.27g (8 serving)

Dietary Fiber

0.34g (8 serving)

Sugars

6.1g (8 serving)

Protein

15.92g (8 serving)

Ingredients List
  1. 2 Tbsp. light brown sugar
  2. 1 Tbsp. smoked paprika
  3. 1 Tbsp. cornstarch
  4. 1 Tbsp. Knorr® Granulated Chicken Bouillon
  5. 1 tsp. onion powder
  6. 1 tsp garlic powder
  7. 1/2 tsp. chili powder
  8. 1 (12 oz) can of light beer , or non-alcoholic beer , divided
  9. 1 (4 to 5 lb.) whole chicken
  10. 1/2 cup of your favorite barbeque sauce

Directions

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1. Make the Paste: Combine, brown sugar, paprika, cornstarch, Bouillon, onion, garlic and chili powders in a bowl. Open the can of light beer and pour 3 Tbsp. beer into the seasoning mixture. Stir well until a thick paste forms.

2. Season the Chicken: Brush the paste over the entire chicken, ensuring full coverage for maximum flavor and crispiness.

3. Prepare the Grill: Prepare your grill for high, indirect heat and fit it with a grill pan. For a charcoal grill: Bank the coals on one side of the grill and place a drip pan on the empty side. For a gas grill: Leave one burner turned off and place a drip pan over the unlit burner. Add water to the drip pan until it reaches a depth of ½ inch.

4. Mount the Chicken: Place the cavity of the chicken, legs pointing straight down, directly onto the open beer can so that the can supports the chicken upright.

5. Grill: Carefully transfer the can, with the upright chicken, onto the grill over indirect heat (positioning it directly above the water-filled drip pan). Close the grill lid and cook for 45 to 60 minutes, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F . (Note: If using charcoal, you may need to add more coal periodically to maintain steady heat.)

6. Glaze and Caramelize: In the last 10 minutes of cooking, brush the chicken generously with your favorite barbecue sauce, allowing it to turn sticky and caramelize beautifully under the grill hood.

7. Rest and Serve: Carefully remove the chicken and can from the grill. Let the chicken rest for 10 minutes to lock in the moisture before carving and serving hot.