Smoked Chicken on a Beer Can
Experience the smoky perfection of tender, juicy chicken with a twist in this Smoked Chicken on a Beer Can recipe. This show-stopping dish combines the magic of slow smoking with a foolproof beer can technique that infuses the meat with incredible flavor and moisture. Coated in a bold spice rub featuring paprika, smoked paprika, garlic, and thyme, the chicken is perched over a half-full can of beer, ensuring every bite is mouthwateringly succulent. Hickory or applewood chips add an irresistible layer of smoky aroma, making this recipe a standout at any backyard barbecue or family gathering. Ready in just over two hours, this easy-to-follow recipe guarantees perfectly cooked poultry with golden, crispy skin that’s as delicious as it looks. Serve it alongside your favorite sides and prepare to impress your guests with every savory bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (3.5-4 lbs) Whole chicken
- 2 tablespoons Olive oil
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 can Beer (12 oz can)
- 2 cups Wood chips (hickory or applewood, for smoking)
Instructions
Preheat your smoker or grill to 250°F (120°C). If using a grill, set it up for indirect heat.
If using wood chips, soak them in water for at least 30 minutes, then drain before use.
Pat the whole chicken dry with paper towels and remove the giblets if included.
Rub the entire chicken (including the cavity) with olive oil to help the seasoning stick.
In a small bowl, combine paprika, garlic powder, onion powder, salt, black pepper, dried thyme, and smoked paprika.
Sprinkle the spice mixture liberally all over the chicken and inside the cavity, ensuring even coverage.
Open the beer can and pour out (or drink) about one-third of the beer to avoid overflow. With a can opener or knife, make a few more holes in the top of the can to allow extra steam to escape.
Place the beer can upright in the center of the smoker or grill. Carefully lower the chicken onto the beer can so it sits upright, with the can in the chicken’s cavity.
Add the soaked wood chips to the smoker or directly to the grill’s coals to begin generating smoke.
Close the lid and smoke the chicken for approximately 2 hours, or until the internal temperature in the thickest part of the breast reaches 165°F (75°C) and the thigh reaches 175°F (80°C). Rotate the chicken halfway through the cooking process for even browning.
Carefully remove the chicken from the smoker or grill, taking caution as the beer can will be very hot.
Let the chicken rest for 10-15 minutes before lifting it off the beer can and carving. Serve immediately and enjoy!
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 128 mg | 42% | |
| Sodium | 4886 mg | 212% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 1.0 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
