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Beer Can Chicken

 Beer Can Chicken
This is a stand-up chicken that you'll be proud to serve at any family gathering. Treated to a savory rub, then roasted over a beer can for added moisture, it's so tasty you'll want to call dibs on the leftovers now! —Shirley Warren, Thiensville, Wisconsin
4 ServingsPrep: 20 min. Grill: 1-1/4 hours + standing


  • 4 teaspoons chicken seasoning
  • 2 teaspoons sugar
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons paprika
  • 1-1/4 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 1 tablespoon canola oil
  • 2 lemon slices
  • 1 can (12 ounces) beer or nonalcoholic beer


  • In a small bowl, combine the first six ingredients. Gently loosen
  • skin from the chicken. Brush chicken with oil. Sprinkle 1 teaspoon
  • of spice mixture into cavity. Rub the remaining spice mixture over
  • and under the skin. Place lemon slices in neck cavity. Tuck wing
  • tips behind the back.
  • Prepare grill for indirect heat, using a drip pan. Pour out half of
  • the beer, reserving for another use. Poke additional holes in top of
  • the can with a can opener. Holding the chicken with legs pointed
  • down, lower chicken over the can so it fills the body cavity.
  • Place chicken over drip pan; grill, covered, over indirect medium
  • heat for 1-1/4 to 1-1/2 hours or until a thermometer reads 180°.

2 of 2

Beer Can Chicken (continued)

Directions (continued)

  • Remove chicken from grill; cover and let stand for 10 minutes.
  • Remove chicken from can. Yield: 4 servings.
Nutritional Facts: 7 ounces cooked chicken equals 415 calories, 25 g fat (6 g saturated fat), 131 mg cholesterol, 366 mg sodium, 3 g carbohydrate, 1 g fiber, 42 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.