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Smoked Beer Can Chicken

This smoked beer can chicken is incredibly juicy, flavourful, and develops perfectly crispy skin thanks to cooking at 400°F on the Ninja FlexFlame. Sitting the chicken on a half-full beer can helps keep the bird upright for even cooking while adding moisture throughout the cook. It's an easy, impressive meal that's perfect for family dinners or meal prep.
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Prep Time 10 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • 1 Ninja FlexFlame with hickory wood pellets

Ingredients
  

  • 1 whole chicken 4 lb
  • 1 can of lager or pilsner beer
  • 2 tbsp olive oil or avocado oil
  • 2 tsp kosher salt
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp cayenne pepper optional

Instructions
 

  • Preheat your Ninja FlexFlame to 400°F using your favourite hardwood pellets.
  • Open the beer and pour out or enjoy about half of it, leaving the can roughly half full.
  • Pat the chicken completely dry with paper towel.
  • Rub the chicken all over with the olive oil.
  • Combine the salt, smoked paprika, garlic powder, onion powder, black pepper, thyme, oregano, and cayenne in a small bowl. Season the chicken generously on all sides and inside the cavity.
  • Carefully lower the chicken onto the half-full beer can so it stands upright. Tuck the wing tips behind the bird for even cooking.
  • Place the chicken and beer can directly onto a 12 inch cast iron for easy portability
  • Smoke at 400°F for approximately 1 hour, or until the thickest part of the breast reaches 155°F (74°C) and the thighs reach 170°F (79°C).
  • Carefully remove the chicken from the smoker using the cast iron handle and heat-resistant gloves. Lift the chicken off the beer can and discard the can.
  • Let the chicken rest for 10-15 minutes before carving and serving.
    • Cooking times may vary depending on the size of your chicken, so always rely on internal temperature rather than time.
    Patting the chicken dry before seasoning is the key to crispy skin.
    Use a mild lager or pilsner, as the type of beer has very little impact on flavour.
    Save the carcass and pan drippings to make a rich homemade chicken stock.
Keyword BBQ chicken, beer can chicken, Canadian recipe, easy smoker recipe, meal prep, Ninja FlexFlame, pellet grill chicken, smoked beer can chicken, smoked whole chicken, wood-fired chicken