Pioneer Woman Beer Can Chicken

Pioneer Woman beer can chicken is a juicy, crisp-skinned grilled dinner with a smoky chili rub, yellow mustard and lager that comes together in 1 hour 45 minutes. Save this easy summer grilling idea for Father's Day, cookouts or weeknight dinners, because it's a hands-off whole chicken recipe.

Set up the grill for indirect heat and keep the chicken on the unlit side, because the bird needs gentle, steady heat to cook through. Put it over direct flames and the skin burns long before the meat reaches 165°F.

Mustard goes on before the spice rub, and it acts as a binder that helps the seasoning cling and form a deep crust. A little rub in the beer also makes the steam inside the bird carry flavor, so the meat tastes seasoned all the way through.

Pioneer Woman Beer Can Chicken

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

653

kcal

Smoky chili rub clings to mustard-coated skin that turns golden and crisp while the beer steams the meat from inside. Resting the chicken for 10 minutes before carving keeps every slice tender and juicy.

Ingredients

• 1 tbsp. chili powder
  

• 1 tbsp. onion powder
  

• 2 tsp. garlic powder
  

• 2 tsp. smoked paprika
  

• 2 tsp. packed light brown sugar
  

• 1 tsp. poultry seasoning
  

• 1 tsp. black pepper
  

• 1 (12-oz.) can lager beer
  

• 2 tbsp. yellow mustard
  

• 1 tbsp. kosher salt
  

• 1 (3- to 4-lb.) whole chicken
  

Directions

• Mix the rub: Whisk 1 tablespoon chili powder, 1 tablespoon onion powder, 2 teaspoons garlic powder and 2 teaspoons smoked paprika in a small bowl. Then add 2 teaspoons light brown sugar, 1 teaspoon poultry seasoning and 1 teaspoon black pepper and set it aside.
• Prep the beer can: Pour half of the 12-ounce can of lager (about 3/4 cup) into a large cast iron skillet. Use a can opener to poke 2 more holes in the top of the can. Then add 2 teaspoons of the rub to the beer and set the can in the center of the skillet.
• Season the chicken: Pat the 3 to 4 pound chicken dry with paper towels, then sprinkle 1 tablespoon kosher salt over the outside and inside the cavity. Rub 2 tablespoons yellow mustard all over the bird, inside and out, and cover it with the remaining rub.
• Seat the chicken: Slide the chicken cavity down over the beer can so the drumsticks touch the skillet and the bird sits upright. Tuck the wing tips behind its back so they don't burn.
• Set up the grill: Preheat the grill to medium-high heat, 400 to 425°F, and set it up for indirect cooking. On a charcoal grill, bank the coals to one side, and on a gas grill, turn off half the burners.
• Grill the chicken: Place the skillet on the unlit side of the grill, then cover and cook for 1 hour to 1 hour 15 minutes. The chicken is done when the skin is golden brown and crisp and an instant read thermometer reads 165°F.
• Roast it in the oven: No grill? Put an oven rack in the center and preheat the oven to 425°F, then roast the chicken for the same 1 hour to 1 hour 15 minutes. Look for golden, crisp skin and 165°F on the thermometer.
• Rest and carve: Move the skillet to a heat-safe surface and let the chicken rest for 10 minutes. Then use tongs and paper towels or a clean kitchen towel to lift it off the hot can, and carve it as you like.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make beer can chicken without alcohol?

Yes, you can swap the lager for a can of cola or lemon-lime soda and keep everything else the same. The can still steams the meat from the inside, so the chicken stays juicy.

How long does leftover beer can chicken keep?

Strip the meat from the bones and store it in an airtight container in the fridge for up to 3 days. Reheat it gently in a 325°F oven or a covered skillet so the meat doesn't dry out.

Can I season the chicken ahead of time?

You can rub it with the mustard, salt and spices up to 1 day ahead and keep it uncovered in the fridge. The salt then has time to season the meat, and the skin dries out a bit for extra crispness.

What if I don't have a cast iron skillet?

A sturdy roasting pan or a 9x13 baking dish will hold the can and catch the drippings. Pick something heavy enough to keep the chicken from tipping over on the grill.

Why is my beer can chicken dry or undercooked?

Cooking by time alone is the usual cause, since grills run hot or cool and every bird is a different size. Check the thickest part of the thigh with an instant read thermometer and pull the chicken at 165°F.