Root Beer Can Chicken

I’d like to introduce you to Beer Can Chicken’s non-alcoholic cousin, Root Beer Can Chicken!

Ohh yes. A whole chicken seasoned with a homemade spice rub is plunked on top of a can of root beer then grilled. Trust me when I say that it doesn’t get easier than this!

Beer Can Grilled Chicken has been around for ages, but since I haven’t found a can of gluten-free beer I love, I decided to go with root beer for a change. You know how root beer is incredible when slow-cooked with pork? Same deal with chicken. Mouthwatering. And while the inside of this chicken is incredibly juicy, the skin gets audibly crispy while cooking low and slow on the grill.

Think rotisserie-style chicken but crispier. Impress guests or simply your family this grilling season with this delicious and fun grilling recipe!

Start with the rub which is a combination of pantry-staple spices including salt, pepper, smoked paprika, cayenne pepper, thyme, garlic powder and onion powder.

Mix everything up then set aside. This rub is fantastic on grilled chicken but is perfect to sprinkle on everything from red meat to salmon and shrimp. I just love the smoked paprika in there.

Next, pop the top of a can of root beer. As I mentioned, I chose root beer because a can of good gluten-free beer is hard to find. If you don’t want to use root beer for whatever reason, any cola would taste great and of course you can’t go wrong with the classic can of beer.

Pour out 1/2 the can (drink it or save for later) then add 1 teaspoon of the rub into the top while holding the can over the sink as it will foam a bit.

Finally – the chicken. You’ll need a 3-4lb chicken with the neck and giblets removed if the chicken still contains them.

Pat the chicken very dry with paper towels then season the insides with a couple big pinches of the rub, and then season the outside with the remaining rub (you may not need it all.)

Place the chicken over the root beer can then place it over indirect heat on a grill preheated to 325 degrees.

• Tip: if your grill doesn’t have a grease trap, place a disposable pie tin (or a homemade one made from heavy-duty aluminum foil) under the chicken set atop the root beer can!

Now, what does indirect heat mean? It means not directly over an open flame.

So, for my grill which has three burners, I light the two burners on either end then place the chicken in the center where there is no flame. Grill for 45 minutes with the lid down, or until the thickest part of the breast reaches 160-165 degrees.

It could take you 45 minutes to an hour, or maybe a little more depending on how big your bird is, and how steady the temperature remains. That being said, it’s kind of fool proof. Check the temperature a few times (my grill has a thermometer on the outside) but just know that it’s ok if the temp ranges from 325 – 340’ish while grilling.

You don’t want it much hotter than that otherwise the seasonings can burn.

After the chicken is grilled to crispy yet juicy perfection, remove it from the grill with the help of a couple pairs of tongs then let it rest for at least 20 minutes before carving. Serve with your favorite BBQ sauce, or straight up!

This rub is so, so good. The perfect mix of salty, smoky, and savory. And that skin? SO crispy!

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Root Beer Can Chicken

4 from 1 vote

by Kristin Porter

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Servings: 6

GFGluten FreeDFDairy FreeEFEgg Free

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Root Beer Can Chicken is a delicious summer grilling recipe that results in super juicy chicken with sizzling, crispy skin.

Equipment

• Digital Meat Thermometer
• Disposable aluminum pie tin

Ingredients

• 3 – 4 lb chicken, neck and giblets removed
• 1 can root beer
• vegetable oil

For the Rub:

• 1 Tablespoon garlic powder
• 3/4 Tablespoon salt
• 1/2 Tablespoon pepper
• 2 teaspoons smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper

Directions 

• Preheat grill over high heat until it reaches 325 degrees then turn half the burners off to create an indirect heat cooking zone, and the other half down to medium-high to maintain the temperature. Combine all rub ingredients in a small bowl then mix to combine.
• Pour out half the can of root beer then add 1 teaspoon rub mixture into the can while holding it over the sink as it will foam and over flow a bit. Place root beer can on a plate then set aside.
• Pat chicken dry with paper towels then rub all over with oil. Season the inside with a couple big pinches of the rub then season the outside of the chicken (may not need it all.) Place the chicken over the can of root beer, then place inside a disposable pie tin to catch the drippings. Transfer the pie tin to the grill over the indirect heat side – meaning, don't place the chicken directly over the flame.
• Put the lid down then grill for 45 minutes — 1 hour and 15 minutes, or until an instant-read thermometer placed into the thickest part of the breast reads 160-165 degrees, keeping the temperature between 325 and 340 degrees during cooking time (it doesn't have to be precise.) Do not lift the lid for at least the first 40 minutes as the grill will take awhile to heat back up every time you open the lid and we want to maintain an oven-like atmosphere inside.
• Use tongs to transfer the chicken and root beer can to a plate then let rest for 20 minutes before slicing and serving. Be very careful as the root beer can will be HOT!

Nutrition

Calories: 405kcal, Carbohydrates: 13g, Protein: 31g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 122mg, Sodium: 1437mg, Potassium: 383mg, Fiber: 1g, Sugar: 10g, Vitamin A: 839IU, Vitamin C: 3mg, Calcium: 40mg, Iron: 2mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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