Easy Beer Can Chicken Recipe From Meat and Potato Company

Easy Beer Can Chicken

This beer can chicken is super easy to make and features incredibly crispy skin and juicy...JUICY meat.


  • 1 Whole Northwest Chicken
  • 3/4 Cup of Mayonnaise
  • 1 Whole Lemon (optional)
  • 1 12oz Can of Your Favorite Beer
  • 1 Tbs Smoked Paprika
  • 2 Tbs Garlic Powder
  • 1 Tbs Onion Powder
  • 1/4 Cup Fresh Chopped Thyme


  1. Put down foil over a baking sheet that will fit in your grill
  2. Preheat your grill to a medium/medium-high heat
  3. Prep your chicken
  • Take out the chicken's giblets (if any) out of the cavity (these make great chicken stock, so don't throw away)
  • Cut off any pieces of meat or skin that are hanging off of the chicken
  • Mix the smoked paprika, garlic powder, onion powder, and fresh chopped thyme into your mayonnaise and stir thoroughly.
  • Slather your mayo mix over all of the skin of the chicken, until it's completely covered in a thin-medium layer (don't skimp on the mayo, as this is what will make the skin super crispy)
  • Take your can of beer and pour out or drink 1/4 of it and leave the remaining 3/4 in the can.
  • It's easiest if you have a stand made for beer can chickens, but if you don't, that's okay too. Put the can on your baking sheet or in the stand and gently slide the chicken's cavity over the can so it sits upright on the can.
  • If you like a citrus zing, this is where you can cut your lemon into slices and pin onto the outside of the chicken with bamboo skewers
  • Place the baking sheet with your chicken on your grill and let cook for one to one and a half hours or until your chicken registers 165 degrees F in the thickest part of the thighs and breast.
  • Once the chicken is up to temperature and done cooking, remove from the grill, loosely cover with foil and let rest for at least 10 minutes.
  • Carve up your chicken and enjoy!

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