The BBQ Centrepiece You've Been Missing
Beer can chicken is one of those techniques that looks impressive, tastes incredible, and is genuinely hard to mess up. The steam from the beer keeps the bird moist from the inside while the dry heat of the grill crisps the skin to perfection. Add the HOTRO house rub and you've got a bird that's smoky, herby, and deeply savoury all the way through.
Start with the best bird you can get. We use Bradner Farms or Rossdown Farms Certified Organic Whole Chicken — free-range, BC-raised, and with the flavour to match.
Ingredients
The Chicken
- 1 HOTRO Whole Chicken (1.8–2.2 kg)
- 1 can (355ml) lager or pale ale — something you'd actually drink
- 2 tbsp neutral oil or melted butter
HOTRO House Rub
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- ½ tsp ground cumin
- 1 tsp flaky sea salt
- ½ tsp cracked black pepper
- 1 tsp brown sugar
Method
Step 1 — Make the HOTRO House Rub
Combine all rub ingredients in a small bowl and mix well. This makes enough for one bird with a little left over — store the excess in an airtight jar for up to 3 months. It's also excellent on ribs, lamb, and pork.
Step 2 — Prep the Chicken
Remove the chicken from the fridge 30 minutes before cooking. Pat completely dry inside and out with paper towel — this is the key to crispy skin. Rub all over with oil or melted butter, then apply the house rub generously, getting under the skin of the breast where possible. Don't forget the cavity.
Step 3 — Set Up the Beer Can
Open the beer and drink (or pour out) about a third — you need room for steam to build. Add a sprig of thyme or a smashed garlic clove to the can if you like. Lower the chicken cavity-down onto the can so it stands upright. Tuck the wings behind the back.
Step 4 — Grill Indirect
Set up your grill for indirect heat at 180–200°C. Place the chicken (on its can) on the cool side of the grill. Close the lid. Cook for 1 hour 15 minutes to 1 hour 30 minutes, until the internal temperature at the thickest part of the thigh reads 74°C. Resist opening the lid more than once or twice.
Step 5 — Rest & Serve
Carefully remove the chicken from the grill — the can and liquid will be extremely hot. Rest for 10 minutes before removing the can and carving. The skin should be deep golden and crackling.
Tips
- A vertical roaster stand works even better than the can alone for stability — worth the investment if you make this regularly.
- The house rub works beautifully as a dry brine — apply it the night before and refrigerate uncovered for even crispier skin.
- Use the drippings from the drip tray to make a quick pan sauce or baste vegetables.
- Non-alcoholic beer or ginger beer works just as well if you prefer.
Grab your Certified Organic Whole Chicken or Non-Medicated Free Range Whole Chicken from HOTRO, and find everything else for the grill in our BBQ Favourites collection.