BBQ Beer Can Chicken

by Zarina
BBQ Beer Can Chicken

Have you ever tried BBQ beer can chicken??  The chicken meat becomes so succulent, juicy and tender as it steams from the inside and still crisps from the outside… add some wood chips to the mix, and you have that insane smoky flavour too… BBQ PERFECTION!   

Follow my easy method with just a handful of ingredients for the dry rub, and you will ALWAYS want to make chicken on the BBQ this way… plus, it doesn’t take up much space on the grills, so you got plenty of room for all those sides. 

These cabbage wedges were INCREDIBLE… pieced onto skewers and slathered in wild garlic butter, then grilled till almost crispy and beautifully charred.  We served it all up with a simple tomato Panzanella salad, corn on the cob and pesto pasta.

You can also make Beer Can Chicken in your oven, and it will turn out just as moist and juicy but without the smokey flavour.

BBQ Beer Can Chicken

BBQ Beer Can Chicken

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Whole Chicken about 2.5 kg, washed, giblets and excess fat removed
  • 1 425ml can of beer at room temperature, half full
  • Wood chips for smoking (I used hickory)
  • RUB
  • 2 tsp Onion granules
  • 2 tsp garlic granules
  • 1 tsp Chipotle Seasoning
  • 1 tsp Chilli Powder
  • 1 tsp Sea Salt
  • ½ tsp Black Pepper
  • ½ Red Cabbage
  • ½ Green Cabbage
  • 50g Wild Garlic chopped
  • 250g Butter softened
  • ¾ tsp Sea Salt


  1. Set your BBQ to indirect cooking, medium heat, about 200C
  2. In a small bowl, mix the rub ingredients
  3. Dry the chicken well inside and out with kitchen paper, season all over with the rub and fold the wingtips back behind the chicken back
  4. Let the chicken come to room temperature, about 30 minutes
  5. Pierce, the top of the beer, can a few times with something sharp to allow for more steam
  6. Slowly place the chicken over the beer can, balancing like a tripod on 2 legs and the can. Alternatively, if you have a ‘beer can chicken stand’, you can use this!
  7. Add the wood chips to the coal to start smoking. Once smoking, place the chicken with the can onto the BBQ and cook for about 1.5 hours or until the internal temperature reaches 78C and the juices run clear.
  8. Very carefully remove the chicken and can from the BBQ, rest for 15 minutes before lifting it from the can.
  9. Cut the chicken into pieces and serve immediately with your favourite sides
  10. Enjoy!


  1. Mix the butter in a bowl with the sea salt and stir in the chopped wild garlic
  2. Cut both the cabbages into wedges and pierce them onto skewers like the picture shows. 
  3. Brush liberally with wild garlic butter and BBQ on hot grills until charred
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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