Chef Frank Miller's Beer Can Chicken Recipe

Personal Chef Frank Miller shows you how to make Beer Can Chicken and an Out-Of-This World sauce in this video. If you have any questions when cooking this hit me up on twitter and ill help you in real time @ / cheffrankstips if you follow on twitter please send me a note so I know who you are...
Cajun Creole Spice Blend Recipe Summary
3 C Paprika
1/2 C fine grind sea salt
8 T cayenne pepper
6 T white pepper
2 T dry thyme
8 T garlic powder
8 T onion powder
2 T black pepper
Method:
Mix all ingredients in food processor until completely homogenous. Store on a air tight container.

[@dgkallday4u]

I applaud you for advertising Miller but actually keeping the video completely about the chicken. Too many KZbinrs spend time talking about the sponsored product and end up neglecting everything else. That's a cheers from this guy. Gonna make this soon.

[@08silveradoonrims]

I've made this chicken recipe about 3 times in the last 2 months and it gets better each time. I actually gave some of the sauce away and people love it. Last night I mixed in 1/2 cup of the sauce I had left over from the other night.along with some dry herbs into 2lbs. of ground chuck and made burgers. And Let me tell you they were hands down the best burgers I've ever eaten. And that's no joke!

[@dannyh2220000]

You mention brown sugar in rub but don't see it on the list????

[@uptowndesign7246]

By far the best beer can chicken recipe that I have ever done. This one I made about 8 times each time our guest love it. Just watching it again to refresh we have 6 people over tonight and I am making this. We grow our own chickens so this is even better with home grown chickens. Frank it has been a long time for a video please get some new stuff out there. Summer is coming and I need more great recipes. Thank you jim

[@coreylee82]

I never put a response after I tried this recipe. It was AMAZING, the sauce it alone is out of this world. The chicken was a huge hit and was gone really quickly. The only change I made was to use a different beer. Not because I don't like MGD, I just couldn't find the big MGD cans where I live. Had to use Bud instead. I saved the left over sauce and took it to a BBQ at a friends ranch. We used it to baste some thick cut pork chops and it was a HUGE hit! You are a brilliant man!

[@USMCCEB]

To all the negative comments , Who cares it tastes awesome , maybe the beer does or doesn't make a difference. Make it and you will see it does! Thanks for the recipe Frank!

[@ThatSoberMarine]

This is by far the most comprehensive and detailed recipe for beer can chicken on KZbin. Well done, Chef. Really looking forward to using this on Sunday. Think I'll opt for jalapenos instead of scotch bonnets, might be too intense for some. Thanks again, brotha!

[@MoltenGoodness]

Tried this 2 years ago. Sooooo good. We have used different spices before, but this one is the best!

[@user-qf7lq5ym4o]

I've never been more excited to cook something than I have watching this video! You really sell it Chef Miler! Wow!

[@coreylee82]

This looks amazing chef. I'm going to the store to get the ingredients right now. I love your channel dude, your videos are the best! You need a tv show.

[@MarkTaylor925]

GREAT!! Thank you sir! No problem on the Beer Can Chicken recipe. I can easily enough watch, pause & write down the recipe. Can not wait to try! Again, many thanks for your replies Chef Frank! Much appreciated.

[@Hullabaloo75]

Great new look for your vid, better than food network. Going to be trying this one on the weekend.

[@6051243]

This is my go to recipe thanks Chef

[@BarbaraPerezdfw]

This is so much easier to maneuver with my Pampered Chef Grill pan and can holder! :) I love this recipie! I can't wait to try it out!

[@cnel6534]

Chef Frank Miller's remix is the BOMB!!! First time I tried doing this and it turned out GREAT!!!

[@TheHeavensSpear]

Chef Frank, thanks for being detailed with this explanation.Im glad I waited to try this,I like this recipe.Im going to try making this!

[@fredgarv79]

I saw this and thought I would try it. I followed it exactly except I didn't have any old bay on hand so I just used a blend of southwest bbq spices such as chili pepper, cumin, oregano, garlic powder, etc and it turned out perfect. your idea of using butter and especially the habenero peppers just made it fantastic! you could really taste that great flavor of those peppers. the chicken came out about as moist as any chicken could be, the flavor penetrated deep into the meat also, not just on the surface and that sauce wow, fantastic, bursting with flavor. I couldn't find the thick lea and perrins so I just used regular and it was great. I reduced the sauce to where it was a bit thicker. I couldn't recommend this recipe enough and your presentation is well done, you make it very simple and clear how to do this.

[@cheffrankmiller]

Hey Fred - Now that’s what I'm taking about man! I love that you're making it your own and that you're being creative in the process. That’s what cooking is all about! Thanks for the nice comments - You roc!

[@fredgarv79]

Chef Frank Miler Hey thanks, I used an "air chilled" chicken which I think are much much better, they cost twice as much but still are only $10 for a whole small chicken.I also used that irish all grass fed butter the kerry gold butter. but they have a product that has garlic and parsley infused into the butter so I used that. the natural cultured butter I swear tastes way better than regular butter. its richer. so I got the garlic from that butter, plus I put even more garlic than you did. too much garlic is rarely a bad thing right? the sauce was just amazing with your idea of the butter and the peppers, you could feel the heat but it was an underlying heat, not too much. just perfect. I had never used habenero peppers before because I thought they would be just too much, too hot, but they were not. yours was the first video I looked at for beer can chicken ideas, and once I saw it, I went no further! I didn't look at even one other video on here, your ideas sounded so good. I think if people follow what you do here, they can do no wrong and will come out with the best damm chicken you ever had. You know I'm not really a fan of old bay seasoning, but I wonder how it would taste with your recipe here. Also I wanted to say I'll bet this amazing sauce would be just perfect for a low and slow brisket.

[@fredgarv79]

Chef Frank Miler forgot to say, I even over cooked it, let it stay on there for an hour and like 15 or 20 minutes, the breast was up to 190, yet it still was as moist and tender as any chicken could possibly be, I dont' think you could even hardly cook too long this method is so full proof. I'd bet if the breast meat was up to 250 it would still be fantastic, especially with the sauce, which I didn't even pour all over it, I just put it on the side because in a way, the chicken is so great, it's so good just on it's own, it's a hard decision to just eat it, or dunk it in the sauce.

[@cheffrankmiller]

fred garvin Yes yes yes - you are so right ! brisket with that sauce would be screaming good! I'm going to send you a recipe i just wrote last week for Speakeasy Brewery in South San Francisco. I think you would really love it! cheffrankmillertips.wordpress.com/2015/01/30/speakeasy-black-hand-chocolate-milk-stout-bbq-sauce/

[@juannaranjo9706]

i use fresh herb in the can like rosemary thyme basil leave garlic butter any beer will do. and i use dry rub celery garlic powder paprika brown sugar etc.

[@kbrewhite5599]

Thank you Chef Frank, that's a lot of love!

[@TomPlant1252]

Frank - I made this last night and it was out of this world incredible! Thanks!

[@georgemims5340]

I want to make sure I got the sauce mixture correct, my sound was not clear. 1bottle of Lea & Perrins THICK worchster sauce 1/4 cup of molasses 1/2 cup of ketchup Is this correct? Thanks so much for this awesome recipe! can't wait to try! my mouth is already watering up and I haven't even started!

[@Possumcods]

If I was your neighbor, I would wait until you went inside and then I would sneak over and grab a chicken. I would then feed the wings to either your dog or mine it doesn't matter cause they get the blame and I win the prize. Going to do this recipe this weekend. Great video

[@altcountryfan]

I'm cooking a beer can chicken right now and I came across this video while it's cooking. This version looks amazing and I'll be trying it next!!

[@ZetteBones22]

Great easy recipe 👍🏻

[@cheffrankmiller]

Thank you man... So good to get feed back like this. we are shooting in Brooklyn tomorrow - Mexican Party foods and Margaritas. Thanks again - Frank

[@promod400exridr]

I'm cooking a beer can chicken on my Big Green Egg right now, using only a can of Coca Cola inside the bird (no cans of beer left, but Coke will suffice), and an olive oil coating with a good rub on the outside. That method always turns out great, but next time, I'll use your method with all those goodies mixed in with the beer! Looks so good! I cannot wait!!

[@irlfinnell9590]

Chef Frank. I remember the first time I used this recipe a few years back, you had a link to the exact amounts of the seasonings. Or was I wrong. I had it all written down and want to grill it this weekend. Maybe smoke it to Give a little twist. Can you help with this. My family reunion was a big hit the last time I made this! This is the best I've tried

[@Molaleni]

I like how he whispers over the gravy while it's cooking on the stove.

[@thekizer45]

To everybody, I'm not a pro but have done beer can chicken several times. Drink your favorite beer,soda and then fill the can with water to go underneath the chicken. The chicken will not absorb any of the spices or a beer taste. How often do you eat the cavity of the chicken? The steam will absorb into the chicken and keep it moist not the spices. Apply sauce after. If you want to keep the chicken from over browning, wrap it in foil for the first 30 minutes. Remove for final cook.

[@damianmccall6605]

Thanks Frank just got done eating your recipe. Keep em coming thank you. Followed all ingredients to the the T.

[@yetijablonski479]

Awesome Frank ! Going to try it tonight ! Thank you !

[@monkeycruncher]

awesome recipe! I made it for dinner tonight and it was outstanding.

[@jvhp3]

Used your recipe over the weekend...turned out great!

[@lisareynolds9140]

Hi Frank! Delicious! I used Cornish Game Hens instead of chicken, and used your steak rub instead of the chicken rub, and it came out great!

[@michaelmarzano67]

Chef Frank - Great job here, this looks outstanding, can't wait to experiment at home.

[@little3coster]

@cheffrankmiller - what a fantastic meal - the favours are so HUGE! Thanks Frank!!

[@sureshchandran1593]

Looks great. Could you please elaborate on the seasoning that you rubbed on the bird. I could only hear that it contains brown sugar.

[@nialljamesbuckley]

I don't know if that's right. He checks the chicken and it's 200 deg at the surface which is 94degC. The can, which is in direct contact with the grill is going to be hotter. Water boils at 100degC, alcohol even lower. Not to mention you are loading it with salt which further lowers the boiling point. I suspect it steams. now, whether or not the beer itself does anything i don't know - maybe a can of water would do the same. but if you're going to reduce it later, why not?

[@joepalomino8944]

Made this today it was AMAZING! used Budweiser couldn't find the MGD anywhere here! Budweiser did the job though thanks chef!! It was a big hit!

[@cheffrankmiller]

Yeah I do use all of the burners set on med temp - all gas grill burn a little different. If your getting too much in the way of flare-ups lower the one right under the chicken. However - the basic concept behind this cooking process is that the bear steam into the cavity of the bird while roasting from the heat of your closed grill. One viewer recommended using a can opener to open up the whole top of the beer can that worked really good but no tinsel straight when trying to remove from grill without getting burned a bit ... I hope that helps FM

[@blood2921]

Chef never answer the comments but recipe looks delicious im try it today

[@reydelacosa]

man I can't wait to make this this weekend! pretty stoked to taste that sauce

[@MohamedKhalifaa]

man you got me real hungry, that will be my next project on the grill. Thanks for the great video

[@BloodAndThunder00]

Thanks for this awesomely thought out video, Frank! I think I'll try a different brew with it, but I'll be making that awesome sauce too now. I was going to spill that right out after I was done with it.

[@cheffrankmiller]

Hey Man - Thank you! I've never even thought of that being an issue. Your input is so appreciated! Good look! Thanks again! Chef Frank Miller

[@cheffrankmiller]

Thank you for the look and nice remarks... Chef FM

[@cheffrankmiller]

Hey man - sorry I guess I made it more confusing than it needs to be - take whatever good spice blend you really like and add 20% brown sugar to it for a nice crusting blend ...

[@LRSS46]

Brine the chic for a day in salted water with pepper, garlic and any other spice. Also rub the underside of the skin. Cut the entire top off the can with a can opener. It lets more steam come out inside. Use tongs to take off can. The rest of your video is great, epecially the after sauce. Some people use a light cheap wine instead of beer. Clean and reuse can for te next time. There are some heavy duty beer can chicken holders in the market that are well worth it. Cool!

[@swish1onu]

I think Old Bay, Lea & Perrin, and especially Miller (MGD) owe the chef some money... Great product placement :) Not to mention the damn good recipe !

[@ryancooper2901]

Hello frank just watched your video can you explain about the sauce please do you poor it over the chicken or dip it??

[@cheffrankmiller]

Jus use it as dipping or drizzle sauce I have to watch the vid to remember the sauce I’ll check it and get back to you

[@ryancooper2901]

Thank you either way it looked awesome I subscribed to your channel out of all the video on beer can chicken you explained the best cheers frank

[@cheffrankmiller]

Hey Mark - this is the recipe for my Cajun Creole spice blend. I had to break it down from a huge batch that I wrote in pounds for one of my restaurants back in the day Cajun Creole Spice Blend Recipe Summary 3 C Paprika 1/2 C fine grind sea salt 8 T cayenne pepper 6 T white pepper 2 T dry thyme 8 T garlic powder 8 T onion powder 2 T black pepper Method: Mix all ingredients in food processor until completely homogenous. Store on a air tight container.

[@cheffrankmiller]

Hey Mark - thank you man! Yeah, I get this request a lot. I will write the recipe to my beer can chicken so people have a a printable recipe to take to the store when buying for future recipes... However - this one is so easy...for your spice blend. use my basic blackening spice mix recipe on you tube. It has 3 variations from one recipe: Blacking spice blend - BBQ blend - and Grilling Beef Blend. use the BBQ BLEND to coat the chicken. I have to watch the vid to write that one. Thank you so much

[@wwsuwannee7993]

Superb idea for sauce. Chef Frank they make holders for the beer cans now that makes it much easier to handle...check it, anyway great idea..thanks Chef.

[@marcusfabiousmaximus3463]

Looks yummy

[@ericegardo6475]

Hey Chef Frank can’t wait to try this Wednesday along with the sauce. Two questions 1 are you grilling the bird over direct heat or indirect heat 2 do you keep it at medium low heat or do raise the temperature and how high thanks

[@cheffrankmiller]

Hey Egardo - yes right over the heat important that the beer in over the heat to steam into the bird as it cooks medium all the way through the cooking process. The bird on the rest pretty high in the closed BBQ so heat is going to be higher there. I hope this helps! You should check out some of the new videos I'm putting up on Instagram IGTV follow me and keep an eye out for some really good cooking videos. If you follow make sense items to DM me so I can follow you back

[@texspray]

Best chicken recipe ever

[@louc6264]

Hey Frank, thanks for the twist on an old favorite. Not sure if the wife can stomach the peppers though. Might make a great hot pepper video prank!

[@missmelaina8]

Wow I can't wait to try this one at home! Looks delicious!

[@cheffrankmiller]

Thank you

[@Mikeyoshea87]

Sir, you made me hungry, THANK YOU FOR THIS AWESOME VIDEO!

[@stellarjerm]

It's old bay, it's what us Marylanders use to cook crabs and other delicious treats

[@jacknash711]

It is Molasses. I also added about 1/4 cup of honey and I used Jalepenos and not Habenero's.

[@SaraNommerz]

That is love omg i want some

[@jurado6335]

im gonna have to try this forsure..niice job miller !.keep up the great work

[@myownruin187]

Thank you Chef, I will try it out 1st chance I get, thanks again!

[@samsonasrat60]

My mouth is watering. ..

[@user-vf4pb9dt1r]

I can't wait to try this

[@jimhueske]

Good video. Keep it up. Recipe somewhere? Jim

[@exhaustedSpark]

Quit picking on by Bud. LoL I worry about the plastic liner in the can so i use a stainles steel tube for the beer. Love Them peppers. Love that chicken

[@buzzer1998]

You sir, are a BBQ legend.

[@julieramos7738]

Thank you! I must give this a try!

[@radbcc]

Great. I will try this. What are the ingredients for the dry rub mix? Did you leave skin on the chicken?

[@daveken42]

Now this was a damn fine video

[@dextermorris4675]

this looks yummy cant wait to try it this weekend

[@beerman9807]

Dexter Morris yea it is , what i do is put a small potato on top to keep steam inside, man it falls off the bone and moist

[@joepalomino8944]

Oh just saw your comment below whatever seasoning and brown sugar

[@vanpulez]

Awesome recipe thanks for sharing the love.

[@tundracam]

im going to try this weekend.. if i cook the chicken on the grill on low for about 50mins.. is that enough time?? thanks for this video

[@cheffrankmiller]

Hey man - thank you! yeah it has a great flavor profile - nice spice, but not crazy hot at all! Thanks again for the view! Thanks again Chef FM

[@markbritton844]

Very good, thanks!

[@Brash002]

So, I'm going to do some drunken chicken this evening and I'm sticking w/ this recipe for the most part, but I'm going to do a few things a little different. Starting off, I'm just using some basic store bought seasonings by McCormick for the skin of the chicken. I'm going w/ Montreal Chicken on one bird, and chipotle and roasted garlic on the other. For the beer, I'm going w/ Budweiser (16 oz). I'm sticking w/ the butter, garlic, habenero peppers, and Old Bay seasoning. Now, getting to the sauce... I'm understanding that now the "thick" Worcestershire sauce is no more, but taking its place is a "bold" steak sauce by Lea & Perrins. Well, I'm not using that either, so I'm going to use some regular Lea & Perrins Worcestershire sauce, the contents of the cans after cooking, some molasses, and ketchup. I figure by not having the "thick" Worcestershire it's going to be a little runny on the sauce, so I intend on thickening it up a little w/ flour if/as needed. I'll let you all know how it turns out. I have a good feeling about it.

[@design1230]

geez you make me hungry.

[@birdus2000]

Using habanero peppers, is this not hot? I just can't do heavy spices like I used to. I don't know if it's chemotherapy,or cancer has just trashed my taste buds. But I for sure can't do hot anymore at all. If there is an alternative to habaneros, let me know please. Thank you!

[@cheffrankmiller]

Wow - your right! My bad... I always thought they were the same chili they look the same taste the same have the same Scoville heat ratings...I"Wiki-ed" it and you are right Good Look Man! Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons, Bonney peppers Most Scotch Bonnets have a heat rating of 100,000-350,000 Scoville Units These peppers are used to flavour many different dishes and cuisines worldwide. The Scotch bonnet has a flavour distinct from its habanero cousin. Thanks man!

[@TheRealBigT1984]

Thanks, can't wait to try it!

[@lanfordmims5080]

Chef Miller in your Beer Can chicken video you mentioned the brown sugar mixed in with the seasoning, how much? Your special blen below the video doesn’t mention brown sugar.

[@mcschoep56]

Looks like you are using a large beer can. Is the diameter of that can the same as a twelve ounce can? I can see that it is taller. The chicken kegs don't touch anything. Good idea!

[@nls8520]

Chef what is in the spice rub for the chicken? Recipe please?

[@TheRealBigT1984]

Same here.....list of ingredients to make the rub would be great. I want to make this asap.

[@TheKneesintheBreezeBrewer]

You know, I never really knew what to do with the beer in the cans after cooking, , , Now I have a few sauce Ideas of my own I'd like to try out the next time I make a Beer Can Chicken ! Thanks for the inspiration :o)

[@Rippinmolips]

Amazing! Thank you sir.

[@rickeyuscg]

im trying this today!

[@ashortkid]

Okay so everyone seems to be looking for the same thing that's not in one succinct place. The recipe written out so we can follow the dang the thing, and complete ingredients so here goes. Seasoning the bird: It's his creole mix plus 20% brown sugar. The recipe he has makes like 4 cups of this so I've reduced it to something more suitable for a chicken: Mix up: 1/4 C Brown Sugar 1/2 C Paprika 1/4 C Fine Grind Sea Salt 2 T Cayenne Pepper 1 1/2 T White Pepper 1/2 T Dry Thyme 2 T Garlic Powder 2 T Onion Powder 1/2 T Black Pepper Take the seasoning rub the bird. Take a big ass can of beer, dump 1/3 out. In it's place put: 1 stick of butter 3 rough chopped scotch bonnet peppers 2-3 TBSP of Old Bay Seasoning 3 Garlic Cloves cut in half Put bird on Beer Can, put in grill about 325 for 45-50 minutes (not sure on temp, not clear - this is what I did and turned out well). Take chicken off the beer, dump contents of beer can into sauce pan. Add in: 1 bottle of Thick/Hearty Lee Perrins Worstershire / Steak Sauce - doesn't appear what he used is really available 1/4 C Molasses 1/2 C Ketchup Stir & Reduce the sauce. Serve over the chicken & enjoy.

[@alansanders3008]

THANK YOU FOR WRITING IT OUT!!!

[@cheffrankmiller]

Hey man - thank you! yeah is a great dish... I'm putting up a bunch of new technics and recipes! Thanks for the view! Chef FM

[@chaddevine8360]

If I dont want too big of a kick, can I use a weaker pepper for this recipe? Would you recommend anything specific?

[@jasup2010]

Man that looks good. Great job Chef!

[@normlor8109]

thanks ...mouth watering!!!

[@pologod9941]

I have to try this. Cool video and this morning i want some chicken lol...

[@Lausayi48]

What did you use on the outside of the chicken. The volume wasnt good and I couldnt hear it!

[@greedymcmean]

Chef... for the sauce at the end... do you use 1 can of beer per bottle of Lee & Perrins or 2 cans of beer?

[@ignaciomartinez718]

What melasas? Why ADD ketchup if the Worcestershire sauce has everything. Thanks