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September 1, 2026Beer Can Chicken
Anyone who knows me, knows that Beer-Can Chicken is my “go-to” weeknight dinner and my comfort food. It never fails to satisfy. The skin is crispy and burnished by the convected heat of the grill. But that’s not all, the chicken is tender, juicy and has a slightly smoky but pure chicken flavor that is accentuated by the steamed beer.
I make it almost once a week in the fall and winter. What I serve with it varies based on what’s in season, but my favorite back-pocket meal is beer-can chicken, grilled asparagus, sweet potatoes and cornbread. If you know how to make beer-can chicken, you will always be able to make a great grilled meal for yourself, and/or your friends and family.
For me, it is the best way to roast a whole chicken and is a beloved method. There are people who say that the beer doesn’t have anything to do with it, but the fact that it is cooked in a vertical position does. And, the fact that using a beer can or a chicken sitter is the easiest way to do this is all I need to keep doing it and get a great tasting grill-roasted chicken. You can actually also make Beer-can Chicken in an oven if you set the chicken in a pan to catch the drippings.
Direct and Indirect Grilling
The key to beer-can chicken and in my opinion, great grilling, is indirect heat. And to understand indirect heat, you must understand direct heat. Once you understand the difference between direct and indirect heat and when to use it, you will be able to cook anything. I use indirect heat or a combination of the two [Combo Cooking*] at least 80% of the time that I use my grill.
There are two major grilling methods and they can be defined this way:
DIRECT GRILLING
Direct grilling means that you put the food directly over the heat source—similar to broiling in your oven.
INDIRECT GRILLING
Indirect grilling means that the heat is on either side of the food and the burners are turned off under the food—similar to roasting and baking.
My general rule of thumb is:
- If the food takes less than 20 minutes to cook, use the DIRECT METHOD
- If the food takes more than 20 minutes to cook, use the INDIRECT METHOD
*Once you’ve mastered cooking by Direct and Indirect heat, you are ready for the COMBO method. It is exactly what it sounds like. A combo-nation of the Direct and Indirect methods. It is as simple as searing the food over direct heat and finishing (cooking) over indirect heat. This technique works well for everything from chops and steaks to whole tenderloins and even slices of denser vegetables such as sweet potatoes. It is a time honored and well-respected tradition and the outdoor grill version of the way most restaurants chefs cook almost everything—searing on the stovetop and finishing the dish in the oven.
About Executive Chef Elizabeth Karmel
Chef, Author, Entrepreneur, Media Personality North Carolina native, Elizabeth Karmel, a.k.a. Grill Girl, is a nationally respected authority on grilling, barbecue and Southern food. Karmel is the founder of the nearly two decade-old, gender breaking GirlsattheGrill.com. Follow her @GrillGirl, Instagram @ElizabethKarmel and like her Facebook page.
Beer Can Chicken
Serves: 4
Prep Time: in
Cook Time: in
Beer-Can Chicken is easy to love. Once you understand indirect heat and how to set your grill for it, beer-can chicken will become your go-to winner dinner. A porcelain chicken sitter makes the cooking a little easier because it has a flat bottom that can’t tip over as the chicken cooks. If you use a beer-can, you must make sure that the legs of the chicken are positioned in front, like a tri-pod to stabilize the chicken and the can. If you prefer a classic roasted chicken flavor, use only kosher salt and black pepper to season the chicken. If you want it to have a “barbecued” flavor, use your favorite dry rub. Check Chef Karmel’s blog for more information.
Ingredients
- 1 Whole Bell & Evans Organic Chicken, 4-5 lbs.
- Olive oil, to taste
- 1 TB favorite dry rub or kosher salt and freshly ground black pepper
- 1 12-ounce can favorite beer
- NOTE: A chicken sitter can be used if you don’t want to use a beer can.
Preparation
- Remove the neck and giblets, and rinse the chicken inside and out if desired; pat it dry with paper towels. Coat the chicken lightly with olive oil and season with a tablespoon of the dry rub. Set aside.
- Preheat your grill. Fill the Chicken Sitter with the can of beer, or open a beer can, pour out about 1⁄4 cup of the beer, and make an extra hole in the top of the can with a church-key can opener.
- If using a dry rub instead of salt and pepper, sprinkle about a tablespoon of it inside the Chicken Sitter or beer can. Place the chicken sitter or beer can in the center of the cooking grate over indirect medium heat and “sit” the chicken on top of the beer can. The chicken will appear to be sitting on the grate. Make sure the legs of the chicken are in front of the Sitter or the beer can to support the chicken as it cooks.
- Cover and cook the chicken for 1 to 1 1⁄2 hours, depending on size, or until the internal temperature registers 165°F in the breast area and 180°F in the thigh. When removing the chicken from the grate, be careful not to spill the contents, as it will be very hot. Remove it carefully to a platter, holding the Sitter or beer can with tongs. I use tongs and a clean dry kitchen towel to keep the chicken from toppling over.
- Let it rest for 10 minutes before carving.
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What about putting a can of beer in the center of the chicken sitter with the chicken on top of the sitter? Since I don’t have a bbq, what is your oven method please?
From Chef Karmel: In an oven, you can place the chicken on the beer can just like the grill, but place it in a cake pan or a quarter sheet pan. Preheat the oven to 350°F and position the oven rack in the lower middle of the oven so that the chicken has plenty of space and isn‘t too close to the top of the oven. Place the pan with the beer-can chicken in it carefully in the middle of the oven rack, and close the oven door. Roast for about an hour and 15 minutes—again, depending on the size of the chicken. The grill cooks food faster than the oven because it cooks like a convection oven, so it is a good idea to use a meat thermometer.