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Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Beer Can Chicken

  • People

    Serves 4

  • Prep Time

    10 min.

  • Grilling Time

    1:15 to 1:30 h

Serves 4
Prep Time
10 min.
Grilling Time
1:15 to 1:30 h

the Ingredients

20151023095404 Row Poultry 9


  • 1 teaspoon mustard powder
  • 1 teaspoon granulated onion
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon granulated garlic
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • 1 whole chicken, about 1.8 kilograms, neck, giblets and excess fat removed
  • 2 teaspoons vegetable oil
  • 1 can (480 millilitres) of lager or other beer (tall boy)

Special Equipment

  • church key-style can opener


  • 01 In a small bowl combine the rub ingredients.
  • 02 Lightly brush the chicken all over with the oil and season, inside and outside, with the rub.
  • 03 Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • 04 Depending on which poultry roaster you use, either pour out half the beer and place the can in the poultry roaster and plunk the chicken on top of it. Or pour half the beer into the centre cup if your poultry roaster has such, plunk the chicken over the cup so it sits firmly. Tuck the tips of the wings behind the chicken’s back. Now transfer the chicken on the poultry roaster to the grill. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 70°C to 74°C in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
  • 05 Wearing insulated barbecue mitts, remove the poultry roaster from the grill and transfer the chicken to a cutting board. Let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time.) Carefully lift the chicken off the poultry roaster, preventing the hot beer from spilling (the beer will be very hot.) Discard the beer. Cut the chicken into serving pieces as desired. Serve warm