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Beer Can Chicken Recipe

Beer Can Chicken Recipe

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
TOTAL TIME: Prep: 20 min. Grill: 1-1/4 hours + standing YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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°. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can. Yield: 4 servings.
Editor's Note: This recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle.

Nutritional Facts

7 ounces cooked chicken: 415 calories, 25g fat (6g saturated fat), 131mg cholesterol, 366mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 42g protein.

Reviews for Beer Can Chicken

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aug2295 User ID: 4631582 188360
Reviewed Jul. 7, 2012

"This was tasty and easy to make. The skin was really crispy but the chicken did not dry out."

cookbookmom User ID: 807408 138325
Reviewed May. 23, 2012

"Second favorite recipe to use on chicken this way."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.