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Recipe: Clay's Grilled Beer Can Chicken

Ill keep this brief. This is the best grilled beer can chicken you will ever make.

Clay's Grilled Beer Can Chicken Ingredients

  • 1 tablespoon onion powder

  • 1 tablespoon salt

  • 1 tablespoon smoked paprika

  • 1? teaspoons ground cumin

  • 1? teaspoons ground cayenne pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon brown sugar

  • 1 (4 pound) whole chicken, rinsed and dried

  • 1 tablespoon vegetable oil, or more as needed

  • (12 ounce) can beer (such as Budweiser)

How to Make Clay's Grilled Beer Can Chicken

  1. Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small resealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bowl.

  2. Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin.

  3. Preheat grill for medium heat.

  4. Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.

Clay's Grilled Beer Can Chicken Nutritions

  • Calories: 428.7 calories

  • Carbohydrate: 4.5 g

  • Cholesterol: 129.3 mg

  • Fat: 25.5 g

  • Fiber: 0.7 g

  • Protein: 41.5 g

  • SaturatedFat: 6.8 g

  • ServingSize:

  • Sodium: 1290.6 mg

  • Sugar: 1.3 g

  • TransFat:

  • UnsaturatedFat:

Clay's Grilled Beer Can Chicken Reviews

  • Always remember when making beer chicken to place a small wad of foil or small red potato over neck so that the chicken steams & stays moist inside. Im not a beer fan. I put 8 oz. of ckn broth in empty 16 oz beer can with spices of choice. The taller can is a little more sturdy. Less chance of tipping over

  • Great rub. My new go to for chicken,pork and ribs . The chicken was outstanding , I added an onion in the chicken neck.

  • Wonderful Brined the chicken first overnight in fridge. I took your rub recipe and mixed with 1 and 1/2 sticks of room temp. real butter. Let that sit to instill seasonings. Put this mixture in between skin and chicken breast and then covered all of chicken.Put lemon and onion in chicken cavity. Also put hickory chips on in to smoke as it grilled. Used indirect grilling method. Put foil pan under chicken below grate to catch melted butter so it wont flame. Make sure lid is on to control temp. Flavorful and juicy

  • Very good rub I opened the beer and pored out about an ounce. I personally set the grill to high for the first 10-15 mins to ensure crispy skin. Then I turned down to 350 until it hits 160 degrees. It came out tender and delicious The smoky paprika with the tinge of heat and sweet is great Remember to rest for 5 mins to redistribute the juices and your bird will come up to 165 degrees. Perfect

  • Dont cook it on medium, we TORCHED it...was the mistake putting the lid down? We googled how to do it because this recipe didnt clarify and all of them said to put the lid down. It was charcoal Wish we could have enjoyed it :-(

  • This is our Go-To recipe for beer can chicken Turns out great every time. I put a pie pan under the chicken while it is on the BBQ to catch drippings and prevent over browning.

  • I made this last night and it was so moist and delicious I will make this again Thank you for the great recipe :-)

  • Made this again last night -- fantastic as always I cleaned and rubbed the bird in the morning (only used about 1/2 of the rub), then put it in the fridge for 4-5 hours. When I lit the grill (set for med-high heat), I put the chicken on the can/stand (treated with cooking spray). I applied leftover rub to any bare spots on the chicken, and stuck a wad of foil in the neck cavity. After preheating for 10-15 minutes, I put the chicken on the grill and left it on med-high (about 400-425F) for 5 minutes to crisp the skin, then turned down to medium-low (about 300-325F) Took about 1-1/2 hours to cook this 5-lb bird to perfection. Leftover meat makes the best chicken salad evah

  • We have never had beer can grilled chicken. This was for sure the best grilled chicken ever. moist lots of flavor. put corn on the cob and other veggies on the girl just b4 the chicken was done and it was the best meal. easy and so wonderful-this will b the only way we grill chicken from now on-thank u

  • Fantastic

  • Good, but I found it difficult to get chrispy skin.

  • This is really good Crispy and tender

  • This is the BEST beer can chicken Ive ever tasted. Cooked it just like the recipe suggests. It was marvelous. Melt in your mouth tender. Just right spicy. TSH

  • I followed the recipe for the rub, but left out the cayenne since my family has a low heat tolerance. I rubbed the chicken down, covered it, and let it sit in the fridge while I was at work. Since Im a novice homebrewer, and had a batch of Sunset Pale Ale ready, I used it as the beer, and shoved an onion in the neck. I placed it on a half cooking sheet, set it on the preheated grill, and cooked it for an hour and a half at 350 and it came out perfect. The skin was crispy, and the meat was moist and flavorful. Id skip the microbrew next time though. I dont think the flavor of the beer added anything. Next time, like a previous reviewer suggested, Ill put a twig of rosemary in a light beer like Bud or Coors.

  • Excellent and juicy Put a potato in the neck as previous reviews mentioned

  • This recipe has made many people smile since I first started making it last summer.Excellent rub blend and you wont find a way to get a more moist bird.The only change I ever make is to add a sprig of fresh rosemary to the beer can when I have some. But the recipe is delicious as written.

  • Delicious

  • Wow This chicken is amazing I made it two days ago and it was so simple The rub is OUTSTANDING and agree with others who have rated this recipe - it is a great rub. I did use only 1 tsp of cayenne pepper as I didnt want it to overwhelm the other spices. It was perfect The skin was crispy and the meat was juicy. Even my son, who is somewhat picky, said it was delicious. If you have left overs, try to get some of the rub on the inner parts of the breast by placing it against other pieces that still have skin on. I put all the little pieces together and smothered them in any remaining juices on the serving platter Yummy Definitely a keeper for our family and a great dish if youre having guests

  • Was great, very moist and flavorful

  • I didnt care too much for it.

  • Was a great receipe. Was first time trying. And will make it again. Loved it.

  • I made this using the exact recipe, and it turns out tender, moist, and delicious every time. I put the remaining spices in the can before it goes in the grill.

  • Simply amazing I dont use cumin or cayenne pepper and I reduce the paprika and slightly increase the rest - still the best Definitely use an onion in the neck. I cook it in a beer can chicken wok thing and use the extra spice mix and some oil over some carrots, sugar snap peas and peppers and cook them in the wok for the last 15-20 minutes. Love it

  • Thank you Clay for a great rub to step up Beer Can Chicken to the next level. Very nice indeed. I will admit to cheating though....I used 1/2 a can of Coors Light instead of Bud. Sigh.... I know.. dont blame me, I dont buy beer and the last house guest that brought beer, brought Coors I usually end up using soda for these chickens so beer was a treat. I will keep this rub in am "rub" arsenal. Good Stuff

  • Awesome

  • This. Was. Awesome

  • Ive made this recipe 3 times. Its excellent. Ive also tried some of the other beer can chicken recipes on here but this one is the best. Be careful to not put too much of the rub under the skin as it can overpower the flavor with too much spice, other than that, its very easy. I use a meat thermometer and let it reach 165 with the indirect heat cooking method. Well done Clay

  • Used 5lb. chicken and cooked just a little longer. Swwet onion fell out of the neck cavity, but chicken was very moist and tender.

  • Made it tonight and it was a hit. I was thinking the spice mixture had too many ingredients in it, but I pretty much followed it and it was very good. I ran into an issue using cheap briquettes, but was able to finish the bird off with a gas BBQ that is part of my outdoor cooking set-up. I used Bud Light Lime beer, but I think just about anything would be good as the liquid steams up through the cavity. Ive used Dr. Pepper before and it was good as well, but I think its the rub that sets this off. Whatever rub you choose, getting it under the skin (I used toothpicks to stitch the skin back together) and inside is key. I let mine set after the rub for about 1.5 hours before I set it on the grill. I also used a digital remote thermometer and tracked it to 165 deg. Pulled the bird out of the BBQ and let it set for 10 mins. Spectactular

  • Was a great receipe. Was first time trying. And will make it again. Loved it.

  • Unbelievably good Nice kick to it. A little difficult on a charcoal grill, keep it cooking and watch the meat thermometer. It fell off the bones and was so moist. Looking forward forward to having friends over for it next time. Give it a try

  • Delicious

  • Good eatin Just the right amount of spice if you like a little kick. Comes off the grill extremely moist. Never any leftover. I set it in a shallow pan on the grill for easy clean up.

  • Great recipe Use the leftovers to make a pot pie, its delicious Veggies, potatoes (cream of potato soup works too), chicken, pie crusts. Yum

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