Ingredients for Barbecued Beer Can Chicken
- 1/2 cup + 1 tablespoon light brown sugar
- 2 tablespoons paprika, 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup ketchup
- white vinegar
- 2 (12-ounce) cans beer
- hot sauce
- bay leaves
- 2 whole roasting chickens
- 1 tablespoon + 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Barbecued Beer Can Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Barbecued Beer Can Chicken
- Preheat oven to 350°F (175°C) or prepare your grill for indirect heat.
- In a small bowl, combine all spice rub ingredients: 2 tablespoons paprika, 1 tablespoon brown sugar, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper (optional).
- Pat two whole chickens dry with paper towels. Generously rub the spice mixture all over each chicken, ensuring even coverage.
- Open a 12-ounce can of beer (any kind you enjoy) and pour out about 1 inch of beer. Carefully place one can of beer upright in the cavity of each chicken. Ensure the can is stable.
- Place the chickens on a roasting rack in a large roasting pan or on a grill-safe pan. For the oven: Roast for 1 hour and 50 minutes (110 minutes), or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. For the grill: Maintain indirect medium heat (about 350°F) and cook for approximately 1 hour and 50 minutes, basting with the glaze every 20 minutes.
- While the chicken cooks, prepare the glaze: In a saucepan, combine 1 cup ketchup, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Bring to a simmer, stirring occasionally, until thickened (about 10-15 minutes).
- Once the chickens reach 165°F (74°C), remove them from the oven or grill. Carefully remove the beer cans. Baste generously with the BBQ glaze.
- Let the chicken rest for 10 minutes before carving and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
62g
Fat
100g
Carbs
8g
