Beer Can Chicken Recipe
Whole chicken, cooked simple — Smoked BBQ Chicken, Harissa Spiced Roasted Chicken, Air Fryer "Rotisserie" Chicken, Perfect Roast Chicken — for any night.
★ dinner
dinnerSmoked BBQ Chicken 🐔
Simple, but delicious. It doesn’t get better than perfectly smoked BBQ chicken.
Breanna StarkIngredients
- 1 Whole Chicken (spatchcocked)
- 1 tbsp Pepper
- 1/2 tbsp Salt
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 3 tbsp BBQ Sauce
Instructions
- 1Start by spatchcocking your chicken. Remove the backbone & organs, then press down firmly to flatten it out.
- 2Mix your spices together until they are well-incorporated, then season your chicken on all sides. Don’t forget to get under the wings!
- 3Fire up your smoker to 300°F and place your chicken directly on the grates.
- 4Let it cook for about an hour, or until the breast reaches 150°F internal.
- 5Coat the entire chicken in BBQ sauce using a mop or basting brush.
- 6Let it cook for another 10-15 minutes, or until the internal temperature reaches 165°F.
- 7Serve and enjoy!
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Open in Pepper →A Whole Chicken Feeds Everybody
One bird, a little salt and pepper, and you've got dinner plus leftovers for sandwiches the next day. A whole chicken stretches further than almost anything else in the cart.
Cooks on Pepper reach for these when they want the oven or the smoker doing the work while they handle homework, laundry, and everything else going on before supper.
Every recipe here starts with a whole chicken: Smoked BBQ Chicken done spatchcocked with just salt and pepper, Harissa Spiced Roasted Chicken rubbed in Greek yogurt and garlic, Air Fryer "Rotisserie" Chicken with fajita seasoning, Super juicy Smoked chicken, and Perfect Roast Chicken with butter and oregano.
Quick Tips
- 1
Pat the skin dry
Blot the whole bird with paper towels before oiling and seasoning. Dry skin browns and crisps instead of steaming.
- 2
Spatchcock for even cooking
Cut out the backbone with kitchen shears and press the bird flat. It cooks 20 to 30 minutes faster and the breast and thighs finish together.
- 3
Check the thigh temp
Slide a thermometer into the thickest part of the thigh, away from bone, and pull it at 165°F.
- 4
Rest before carving
Let the chicken sit 10 to 15 minutes under loose foil so the juices settle instead of running out on the board.
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