Smoked Beer Can Chicken

Smoked beer can chicken comes out juicy inside and crispy outside, with bold spices and smoky depth. The homemade Mexican BBQ sauce adds a fiery, tangy finish.

Also try orange salmon foil packs or pork carnitas. Maybe also jerk spiced shrimp, smoked baby back ribs, and smoked brisket sandwiches.

Why You’ll Love It

Easy to make: This simple method delivers moist, flavorful chicken without the need for fancy tools.
Bold flavors: A custom spice rub and Mexican BBQ sauce pack every bite with flavor.
Perfect for gatherings: This recipe feeds a crowd and looks impressive on the table.
Moist and tender: The beer can technique keeps the chicken juicy and succulent.
Homemade sauce: A fiery BBQ sauce elevates the whole dish from good to great.

Smoked Beer Can Chicken Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken: A whole bird ensures even cooking and maximum flavor absorption.
Beer: Used to steam the chicken from the inside for moist, tender meat.
Spices: Ancho chili powder, smoked paprika, cumin, cayenne, coriander, black pepper, onion powder, and oregano add heat, depth, and smoke.
Cilantro: Adds a fresh herbal finish to the smoky meat.
Vegetable oil: Helps sauté the aromatics for the sauce.
Jalapeno: Brings heat and brightness.
Shallot and garlic: Create a rich, savory base for the BBQ sauce.
Red pepper flakes and chili powder: Add a fiery kick.
Ketchup and red chili sauce: These form the body of the sauce with a tangy sweetness.
Lime juice: Adds acidity to balance the richness.
Brown sugar: Enhances the sauce with sweetness and helps caramelize on the grill.

How to Make Beer Can Chicken on the Smoker

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the chicken: Rub the chicken with olive oil and a small amount of beer.
Season the bird: Combine all spices and rub generously onto the chicken.
Set up the smoker: Preheat the smoker and place the bird upright on a beer can.
Make the BBQ sauce: Sauté the aromatics in oil, then add remaining ingredients and simmer.
Purée the sauce: Blend the sauce until smooth and set aside.
Glaze and finish: Brush the chicken with sauce, return to smoker, and cook until done.
Rest and serve: Let the chicken rest, then garnish and slice for serving.

Substitutions and Variations

Swap the beer: Use chicken stock or soda in a can or jar if you prefer a non-alcoholic version. You could use white wine with fresh rosemary and orange zest added to it, or even Dr Pepper.
Adjust the heat: Omit jalapeno or reduce cayenne if you want less spice.
Try different herbs: Add chopped chives or oregano to garnish instead of cilantro.

Serving Suggestions

With contrasting sides: Creamy homemade potato salad offers a cooling contrast or you might prefer dill pickle pasta salad. Corn on the cob would go well, as would baked potatoes. Other ideas include coleslaw, skillet cornbread and cowboy caviar.
With other meats: You might like to cook a tomahawk steak or one of these steak recipes on the grill too! Or perhaps grilled scallop skewers.

How to Store Smoked Beer Can Chicken

Store: Keep leftovers in a covered container in the refrigerator for up to 3 days.
Freeze: You can freeze it for up to 3 months.
Thaw: Defrost in the fridge overnight.
Reheat: Put the chicken in a baking dish with a little broth, water or beer and cover the dish with the lid or with foil. Bake at 350°F for 20 minutes or until warm.