Jun 10, 2011

Beer Can ChickenRecipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

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Grocery List

Meat / Poultry / Seafood

  • 1 whole chickens, each about 4 lb

Oil and Spices

  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp granulated garlic
  • 1 tsp granulated onion
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tsp mustard powder
  • 1 tsp paprika
  • 2 tsp vegetable oil

Wine / Beer / Spirits

  • 1 cans beer (tall boy, each 16 oz)



  • 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 4 pounds, neck, giblets, and excess fat removed
  • 2 teaspoons vegetable oil

  • 1 can (16 fluid ounces) beer (tall boy)


  1. In a small bowl combine the rub ingredients.

  2. Lightly brush all over with the oil and season, inside and outside, with the rub.

  3. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

  4. Open the beer can and pour off half of the beer. 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 160° to 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.

  5. Wearing barbecue mitts, carefully remove the chicken-on-a-can from the grill, being careful not to spill the beer—it will be hot. Let the chicken rest for 5 to 10 minutes (the internal temperature will rise 5 to 10 degrees during this time) before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

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Beer Can Chicken