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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

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  • 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 milliliters) 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° to 230°C).
  • 04 Open the beer can and pour off half of the beer. Using a church key–style can opener, make two more holes in the top of the can. Set the can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the chicken-on-a-can to the grill, keeping the can upright. Carefully balance the chicken on its two legs and the can. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 70° to 74°C in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
  • 05 Using tongs, grasp the bird and slide a sturdy, wide spatula under the beer can. Carefully transfer it in an upright position to a platter and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Using tongs to hold the chicken and paper towels to hold the can, give the chicken a little twist to loosen the can before trying to remove it. Carefully lift the chicken off the beer can, keeping the can upright to prevent the hot beer from spilling (the beer will be very hot). Discard the beer. Cut the chicken into serving pieces. Serve warm.

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