Southwestern-Style Beer Can Chicken

Southwestern Style Beer Can Chicken
Beer an Chicken Southwestern Style. Kankongarsa Kongarsa/EyEm/Getty Images
Ratings
  • Total: 2 hrs 20 mins
  • Prep: 20 mins
  • Cook: 2 hrs
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
739 Calories
41g Fat
4g Carbs
80g Protein
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Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 739
% Daily Value*
Total Fat 41g 52%
Saturated Fat 11g 56%
Cholesterol 253mg 84%
Sodium 860mg 37%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 3%
Protein 80g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can adjust the heat in this beer can chicken recipe by using either hot, medium or mild chili powder. Either way, the end result is delicious!

Ingredients

  • 1 chicken (about 4 pounds/1.8 kg)
  • 1 12-ounce/350 mL can of beer
  • For the Rub:
  • 1 tablespoon/15 mL chili powder
  • 1 teaspoon/5 mL garlic powder
  • 1 teaspoon/5 mL cumin powder
  • 1 1/2 teaspoons/7.25 mL salt
  • 1 teaspoon/5 mL granulated sugar
  • 1 teaspoon/5 mL ground black pepper
  • 1/2 teaspoon/2.5 mL allspice

Steps to Make It

  1. Gather the ingredients.
  2. Combine chili powder, garlic powder, cumin powder, salt, sugar, black pepper, and allspice in a small bowl. Set aside.
  3. Preheat grill for medium heat.
  4. Wash chicken, remove giblets, neck (if applicable), and trim away any excess skin or fat. Blot dry inside and out with paper towel. Apply half of the rub onto chicken and inside the cavity. Open can of beer and discard half of it. Place remaining rub into the can. Make sure to pierce two more holes on the top of beer can to allow steam to escape during the cooking process.. Place chicken upright onto the top of can.
  5. Place bird onto the grill grates balanced by the beer can. Close lid and grill over indirect medium heat for 2 hours, or until internal temperature of thigh is 180 degrees F/80 degrees C. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.
  6. Using heat resistant gloves, carefully remove beer can and discard. Carve chicken and serve with your favorite side dishes.
  1. If cooking more than one bird, simply double or triple the recipe to suit your needs.