Beer Can Chicken

Serves 6


  • 1 Medium-Large Whole Chicken
  • 1 TSP Garlic Powder
  • 1 TBSP Onion Powder
  • 1 TSP Paprika
  • 1 TSP Salt
  • 1 TBSP Black Pepper
  • 1 TSP Chicken Seasoning
  • 2 Cloves Garlic (Crushed)
  • 6 Rashers Streaky Bacon
  • 1 x 440ML Can of Beer of your choice

Preparation Time – 15 Mins

Cooking Time – 1 Hour 30 Mins

Beer chicken is one of those dishes that I love (let’s be honest what’s better than beer and chicken?) but don’t actually make very often, I think this is probably because I very rarely cook a whole chicken I usually cook with portions rather than the whole bird as I don’t want to sit and wait for a whole chicken to cook when i get home from work, this is also why if I’m making beer can chicken, it’s probably a Saturday. Cooking this dish on a Saturday is also great because I can spend Sunday using the bones to make bone broth for my soup (I will also post the recipe for my chicken noodle soup using bone broth).

I have made this chicken many times and have used a different beer almost every time and can honestly say I haven’t really found any beer better than another to use, the only difference is that a stronger beer will give your chicken a stronger beer taste, so it really is down to your preference of beer as to which you should use.

Whenever I know I am going to make this dish I always look for a pretty large chicken as it makes the cooking part of the chicken a lot easier (the chicken will be standing up in the oven so the bigger the chicken the easier it will be to stand up and not just be balancing on a beer can, it will actually be “sitting” on the roasting tray to help the balance and weigh it down so it doesn’t fall over when you are taking it to and from the oven). However seasoning the chicken is not my favourite part of making this but then who really enjoys putting their hands inside a chicken? but this is absolutely necessary because just rubbing seasoning on the skin does not season the actual meat, once that skin is gone you will be left with bland, boring meat, so I am afraid it s just something that needs to be done (seriously though I have never washed my hands as many times in such a short space of time as I do when I make this, but health and safety in the kitchen is a must).

First of all you need to preheat your oven to 220°C.

In a small bowl, mix together the salt, pepper, onion powder, garlic powder, paprika and chicken seasoning.


Take half of the seasoning mixture and rub this on the inside cavity of the chicken. Next carefully peel the skin away from the chicken and rub the other half of the seasoning onto the meat underneath the skin (make sure you also do this on the legs of the chicken). You may have a little bit of seasoning mix left depending on the size of the chicken, this is fine as it can be poured into your beer can.


Next open your can of beer and pour out around 1/2 a cup (you need to do this otherwise the beer will fizz up and overflow when you put the garlic in), then peel and crush 2 cloves of garlic and put them into the can.


If you have any seasoning mix left, pour this into the can as well.


Carefully place the chicken onto the beer can (it may help if you can get someone to hold the can whilst you place the chicken onto it).


As you can see it would have been easier to balance the chicken if it was a little larger as it would have sat on the roasting tray rather than balancing on the can.

Next take your bacon rashers and insert them into the top cavity of the chicken so they are draping down the chicken. You can “pin” the bacon strips to the chicken with tooth picks if you like.


Carefully place the chicken into the oven and cook for 15 minutes on 220°C, then turn the heat down to 170°C for around an hour and 15mins or until the chicken is cooked all the way through. When it is cooked, remove the chicken carefully from the oven and let rest for 10-15 minutes.



Carefully remove the chicken from the can and serve.

If you are going to use the bones and any left over chicken for soup, wait until cooled then just wrap them up and refrigerate until the following day. Then follow my chicken noodle soup recipe to see how I make my bone broth with these leftovers.

If I am going to make bone broth the following day for soup I also occasionally pour the beer from the can into a container and refrigerate when cooled and then pour it into my stock for added flavour. This turns my chicken noodle soup into beer chicken noodle soup.

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