Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 whole chicken (4 to 4.5 lb)
- 2.5 tsp kosher salt (or 1.5 tsp fine sea salt)
- 2 tbsp olive oil
- 2 tsp coarsely ground black pepper
- 2 tsp ancho chile powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chipotle chile powder (optional)
- 4 garlic cloves, finely minced
- 1 (12-oz) can lager or pale ale, half-full
- Optional: 1 tsp brown sugar; 1 tsp baking powder; 2 tbsp melted butter; lemon wedges; chopped parsley
Do This
- 1. Pat chicken dry; season all over with 2.5 tsp kosher salt. Refrigerate uncovered 8–24 hours (optional but best).
- 2. Preheat oven to 400°F (200°C) or smoker to 300°F (150°C). Set a beer can in a cast-iron skillet or on a rimmed sheet pan.
- 3. Mix pepper, chile powders, smoked paprika, garlic powder, optional brown sugar and baking powder with olive oil to make a paste.
- 4. Loosen skin over breasts and thighs; smear minced fresh garlic under the skin. Rub spice paste all over the outside.
- 5. Open beer; pour out half. Place can in pan, then lower chicken cavity over can so it sits upright.
- 6. Roast 60–75 minutes at 400°F (or smoke 1 hr 45 min–2 hr 30 min at 300°F), until 160°F in the breast and 175–180°F in the thigh.
- 7. Rest 10–15 minutes. Carefully lift off can. Carve; brush with melted butter and finish with lemon and parsley.
Why You’ll Love This Recipe
- Outrageously juicy meat with shatteringly crisp, chile-pepper crust.
- Simple pantry spices and a can of beer do the heavy lifting.
- Works perfectly in the oven or on a smoker—clear temps and timing.
- Minimal mess: upright roasting keeps drippings contained.
Grocery List
- Produce: Garlic, lemons (for serving), fresh parsley (optional)
- Dairy: Unsalted butter (optional for finishing)
- Pantry: Whole chicken, olive oil, kosher salt, coarse black pepper, ancho chile powder, chipotle chile powder (optional), smoked paprika, garlic powder, brown sugar (optional), baking powder (optional), 12-oz can beer
Full Ingredients
Chicken
- 1 whole chicken (4 to 4.5 lb), giblets removed
- 2.5 tsp kosher salt (or 1.5 tsp fine sea salt) for dry brine
Chile-Garlic Rub
- 2 tbsp olive oil
- 2 tsp coarsely ground black pepper
- 2 tsp ancho chile powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chipotle chile powder (optional, for heat)
- 1 tsp brown sugar (optional, for color and balance)
- 1 tsp baking powder (optional, for extra-crisp skin)
- 4 garlic cloves, finely minced to a paste
Beer Can & Aromatics
- 1 (12-oz) can lager or pale ale, opened and half-full (about 6 oz remaining)
- Optional: 1 small strip lemon peel, 1 smashed garlic clove, pinch of chile flakes added to the can
For Serving (optional)
- 2 tbsp unsalted butter, melted
- Lemon wedges
- 2 tbsp chopped fresh parsley
Step-by-Step Instructions
Step 1: Dry-brine for crispy skin
Pat the chicken very dry with paper towels. Sprinkle all over (including inside the cavity) with 2.5 tsp kosher salt. Place on a rack set over a tray and refrigerate uncovered 8–24 hours. If you are short on time, proceed without the brine—still pat as dry as possible before seasoning.
Step 2: Prep oven or smoker and pan
For oven roasting, preheat to 400°F (200°C). For smoking, preheat smoker to 300°F (150°C) with apple or hickory wood. Set a 12-oz beer can in the center of a cast-iron skillet or a rimmed sheet pan. This stable base catches drippings and makes moving the chicken safe and easy.
Step 3: Make the chile-garlic rub
In a small bowl, mix olive oil, black pepper, ancho chile powder, smoked paprika, garlic powder, chipotle powder (if using), brown sugar (if using), and baking powder (if using) into a spreadable paste. Keep the minced fresh garlic separate for now to tuck under the skin so it does not scorch.
Step 4: Season the chicken
Loosen the skin over the breasts and thighs with your fingers. Spread the minced fresh garlic under the skin in a thin, even layer. Rub the chile-oil paste all over the outside of the chicken, coating evenly, including legs and back. If you dry-brined, you do not need additional salt.
Step 5: Prep the beer can and mount the bird
Open the beer and pour out about half (or drink it). If you like, add a strip of lemon peel, a smashed garlic clove, and a pinch of chile flakes to the can. Place the can upright in the pan. Carefully lower the chicken cavity over the can so it sits upright with legs forward for balance and the can fully seated in the cavity.
Step 6: Roast in the oven
Place the pan on the center rack and roast at 400°F (200°C) for 60–75 minutes. Rotate the pan halfway through. Begin checking temps at 60 minutes: the thickest part of the breast should read 160°F (71°C) and the thigh 175–180°F (79–82°C). For extra crackle, brush with melted butter in the last 10 minutes. If the top darkens too fast, tent loosely with foil.
Step 7: Or smoke it low and slow
Smoke at 300°F (150°C) for 1 hour 45 minutes to 2 hours 30 minutes until the same internal temperatures are reached. For crisper skin, raise smoker or grill to 375°F (190°C) for the final 10–15 minutes, or transfer to a 425°F (220°C) oven for 8–10 minutes.
Step 8: Rest, remove can, carve, and serve
Let the chicken rest 10–15 minutes. Using heatproof gloves, grip the can with tongs and carefully lift the chicken off the can. Transfer to a board. Carve into breasts, thighs, drumsticks, and wings. Spoon pan drippings over the meat. Finish with melted butter, a squeeze of lemon, and chopped parsley.
Pro Tips
- Pat very dry and, if possible, dry-brine overnight for the crispiest skin.
- A little baking powder in the rub raises skin pH and boosts blistery crispness.
- Seat the can deeply and set everything in a heavy skillet for stability when moving.
- Use a reliable instant-read thermometer; pull at 160°F breast, 175–180°F thigh.
- If smoking, finish hot to crisp the skin without overcooking the meat.
Variations
- Chile-Lime: Add 1 tsp lime zest to the rub and finish with lime juice and cilantro.
- Honey-Garlic: Skip brown sugar; warm 2 tbsp honey with 1 tbsp butter and brush on in the last 5 minutes.
- Cajun-Smoked: Swap chile powders for 1 tbsp Cajun seasoning and smoke over pecan wood.
Storage & Make-Ahead
Dry-brine the chicken up to 24 hours ahead. Leftover cooked chicken keeps 3–4 days in the refrigerator or up to 3 months in the freezer (carve and wrap tightly). Reheat cut pieces on a rack at 375°F (190°C) for 10–15 minutes or in an air fryer at 350°F (175°C) for 5–7 minutes to re-crisp the skin. Drippings can be refrigerated up to 3 days; warm and whisk with a splash of beer or stock for a quick jus.
Nutrition (per serving)
Approximate for 1 of 4 servings (with skin): 430 calories; 28 g fat; 3 g carbohydrates; 0 g fiber; 1 g sugars; 40 g protein; 700 mg sodium.
