Pellet Grill Beer Can Chicken

  • Cooking Time: 2 to 2.5 hours at 275°F–300°F
  • Serving: 4-6
  • Difficulty:Difficult

Ingredients:

  • 1 whole chicken (4–5 lbs)
  • 2 tbsp olive oil
  • 2 tbsp chicken dry rub (see below)
  • 1 can of beer (any light lager or ale) – half-full

Simple Dry Rub (or use store-bought)

  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • ½ tsp cayenne (optional)

Estimated Nutrition (Per Serving – ~6 oz meat & skin):

For 6 oz steak + 2 tbsp chimichurri:

  • Calories: 320 kcal
  • Protein: 30g
  • Fat: 20g
  • Saturated Fat: 6g
  • Carbs: 1-2g
  • Fiber: 0.5g
  • Sugars: 0g
  • Sodium: 450mg (depends on salt used)

Note:Nutrition values vary based on skin consumption and rub ingredients.

 Instructions:

1. Preheat the Pellet Grill:

  • Set to 275°F–300°F.
  • Use hickory, apple, or pecan pellets for great flavor.

2. Prepare the Chicken:

  • Remove giblets and pat the chicken dry with paper towels.
  • Rub olive oil all over the chicken.
  • Apply dry rub generously inside and out.

 3. Set Up the Beer Can:

  • Open beer and pour out (or drink) half.
  • Insert the half-full beer can into the chicken’s cavity so it stands upright, using legs for support.
  • Optional: Use a beer can chicken stand for stability.

4. Grill It:

  • Place the chicken (standing up) directly on the grill.
  • Close the lid and cook for 2 to 2.5 hours, or until the internal temp in the thickest part of the breast reaches 165°F and the thighs reach 175°F.

5. Rest & Carve:

  • Carefully remove from the grill and let rest for 10 minutes.
  • Remove the beer can (use tongs—it’ll be hot!) and carve.

Pro Tips:

  • Keep the grill lid closed as much as possible to retain heat and smoke.
  • Want crispy skin? Increase temp to 325°F during the last 20 minutes.
  • Swap beer for apple juice, ginger ale, or seltzer if preferred.