Beer Can Chicken

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Beer Can Chicken

Set it, forget it, and pull off the juiciest chicken you've ever made. Beer can chicken on a Kamado Joe with a proper chicken stand delivers crispy skin and incredibly moist meat. The beer creates steam from the inside while the ceramic oven roasts from the outside—simple, foolproof, and delicious.

The Kamado Joe Ceramic Chicken Stand is Perfect for This

The Kamado Joe Ceramic Chicken Stand transforms beer can chicken from a backyard gimmick into a legitimate cooking technique. Unlike flimsy metal holders that tip over, this ceramic stand features a wide, heavy base that sits securely on your grill grates without wobbling. The center post holds chickens up to 5 lbs firmly upright throughout the entire cook.

By Mitchell van Deelen

Beer Can Chicken

Serves: 4 people
Cook Time: 1 - 2 hours
Skill:
Beginner:
Method:
Smoked
Food:
Poultry
Beer Can Chicken

Ingredients

  • Main

Instructions

    Prep the Chicken (Ideally Night Before)

  1. 01

    Remove chicken from packaging and remove giblets from cavity. Pat the entire chicken completely dry with paper towels—inside and out. Place on a wire rack over a plate and refrigerate uncovered overnight (or at least 4-6 hours). Short on time? Pat dry, season, and let sit at room temperature for 30 minutes before cooking.

    2. Oil and Season

  2. 02

    Remove chicken from fridge 30 minutes before cooking. Rub 2-3 tbsp oil all over the chicken—every surface including inside the cavity. Season the entire chicken liberally with your poultry rub, covering every inch. Don't be shy—whole chickens need heavy seasoning.

    3. Prep the Beer Stand

  3. 03

    Pour beer into the chicken stand's reservoir until about ¾ full. Optional: Add aromatics to the beer (garlic cloves, fresh herbs, lemon slices, or onion chunks) for extra flavor.

    4. Mount the Chicken

  4. 04

    Carefully lower the chicken onto the chicken stand, inserting the center post into the cavity. The chicken should sit upright with legs pointing down and breast pointing up. Make sure the chicken is stable and balanced. Tuck wing tips behind the breast so they don't stick out and burn. Place the loaded chicken stand on the Kamado Joe grates in the indirect zone.

    5. Roast at 375°F

  5. 05

    Close the dome and roast undisturbed for 45-60 minutes depending on chicken size: 3.5-4 lb chicken: 45-50 minutes 4.5-5 lb chicken: 55-65 minutes Target internal temp: Pull when breast reaches 160°F in the thickest part (without touching bone). It will rise to 165°F during resting. Visual cues: Golden brown to mahogany skin with crispy texture Juices run clear when you pierce the thigh Legs wiggle easily in the joint

    6. Rest the Chicken

  6. 06

    When breast hits 160°F, carefully remove the chicken stand from the grill using heat-resistant gloves (the stand and chicken are extremely hot). Rest for 10-15 minutes loosely tented with foil. Internal temp will rise to 165°F and juices will redistribute throughout the meat.

    7. Carve and Serve

  7. 07

    Carefully lift the chicken off the stand and transfer to a cutting board. To carve: 1. Remove legs by cutting through the hip joint 2. Separate drumsticks from thighs 3. Remove wings 4. Slice breast meat off the bone or carve into thick slices Arrange on a platter and serve immediately while skin is crispy and meat is hot.

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