Guinness Beer Can Chicken with Mustard Glaze: Roasty, Tangy, and Glazed With Malty Mustard Depth

Guinness Beer Can Chicken with Mustard Glaze is where bold stout meets golden skin. This bird gets steamed from the inside out with the deep, roasty flavor of Guinness while the outside gets brushed with a tangy, sticky mustard glaze that caramelizes as it roasts.

The result? Crispy, savory skin, moist meat, and the perfect blend of dark beer and sharp mustard in every bite.

Ingredients (Serves 4–6)

• 1 whole chicken (3½–5 lbs), giblets removed
• 1 tbsp olive oil or melted butter
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp smoked paprika
• 1 can (12 oz) Guinness Draught or other dry stout
• Optional for beer can: 1 clove garlic + sprig of thyme or rosemary

Mustard Glaze

• ¼ cup Dijon mustard
• 2 tbsp whole grain mustard
• 1 tbsp honey or brown sugar
• 1 tbsp stout (from the can or separate bottle)
• 1 tsp apple cider vinegar
• Pinch of salt and pepper

Instructions

Step 1: Season the Chicken

1. Pat chicken dry and rub all over with olive oil or butter.
2. Mix salt, pepper, garlic powder, and smoked paprika. Rub over the entire bird, including under the skin.

Step 2: Prep the Guinness Can

1. Open the can, pour out (or drink) about ¼.
2. Add a garlic clove and fresh herb sprig to the beer if desired.
3. Place the chicken over the can so it stands upright.

Step 3: Grill or Roast

• Grill: Preheat to 375–400°F (indirect heat). Place chicken over a drip pan and close the lid.
• Oven: Preheat to 400°F. Place chicken upright on a baking sheet or roasting pan.

Step 4: Mix the Glaze

1. In a bowl, combine Dijon, whole grain mustard, honey, stout, vinegar, and a pinch of salt and pepper. Whisk until smooth.

Step 5: Roast & Glaze

1. Cook chicken for about 45 minutes, then begin glazing every 10 minutes during the final 20–30 minutes.
2. Roast until internal temperature hits 165°F in the breast and 175°F in the thigh (total 70–90 minutes).
3. Let rest 10–15 minutes before carefully removing the can and carving.

Serving Suggestions

• Pair with garlic mashed potatoes, roasted carrots, or grilled cabbage
• Serve with crusty bread and extra mustard glaze on the side
• Shred for sandwiches with sauerkraut or slaw
• Add to a stout-themed dinner board with pickles, pretzels, and sharp cheddar

Beer Pairing

In the Can

• Guinness Draught or Extra Stout — smooth, roasty, low bitterness
• Avoid sweet pastry stouts or high-ABV imperials

In Your Glass

• Same Guinness used for steaming
• Irish red ale for a malt-forward contrast
• Porter or brown ale for matching toastiness
• Dry saison for a bright, herbal cut

Final Thoughts

Guinness Beer Can Chicken with Mustard Glaze is rich, tangy, and dripping with depth — where the beer steams, the mustard caramelizes, and the skin stays crispy. It’s a roast with pub flair, beer character, and enough glaze to keep you licking your fingers.

Cheers to malty steam, golden glaze, and beer in every roasted bite! 🍗🍺🥄🔥

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