A Better Beer Can Chicken Recipe

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On July 1, 2026

Chicken

Step 1

Place 1 small bunch cilantro, coarsely chopped, 4 lb. skin-on, bone-in chicken thighs, drumsticks, and/or wings and/or skin-on, boneless breasts, two 12-oz. bottles light beer, 1 cup fresh lime juice, 1 cup fresh orange juice, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. garlic powder, 2 Tbsp. smoked paprika, 1 Tbsp. plus 1½ tsp. ground cumin, and 1 Tbsp. freshly ground pepper in a large bowl or airtight container. Move chicken around until marinade is combined. Cover and chill at least 8 hours and up to 12 hours.

Chimichurri and Assembly

Step 2

Whisk together 1 small red onion, finely chopped, 3 large garlic cloves, finely chopped, 1 small Fresno chile, finely chopped, ½ cup extra-virgin olive oil, ½ cup finely chopped cilantro, ½ cup fresh lime juice, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. sugar in a small bowl. Cover orange chimichurri and chill.

Step 3

Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); lightly oil grate with vegetable oil. Remove chicken from marinade and lightly season both sides of chicken with salt.

Step 4

For thighs and drumsticks: Grill chicken over direct heat, turning often, until grill marks appear, 9–11 minutes. Move chicken to indirect heat, cover, and grill until cooked through, 23–27 minutes. Uncover grill and move chicken back over direct heat. Grill, uncovered, turning often, until charred in spots and an instant-read thermometer inserted into the thickest part of thighs and/or drumsticks registers 160°, about 5 minutes more.

Step 5

For breasts and wings: Grill chicken over direct heat, turning often, until grill marks appear, about 5 minutes. Move chicken to indirect heat, cover, and grill until cooked through, 9–11 minutes. Uncover grill and move chicken back over direct heat. Grill, uncovered, turning often, until charred in spots and an instant-read thermometer inserted into the thickest part of breasts and/or wings registers 160°, about 5 minutes more.

Step 6

Transfer chicken to a platter and let rest 5 minutes. Check with thermometer to make sure internal temperature has risen to 165°. Generously spoon citrus chimichurri over chicken to serve.