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Herbed Beer Can Chicken

 Herbed Beer Can Chicken
Our July Fourth tradition is to grill chickens that stand up on a can of beer. It’s a fun conversation piece. — Karen Barros, Bristol, Rhode Island
4 ServingsPrep: 15 min. Grill: 1-1/4 hours + standing


  • 2 tablespoons canola oil
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 garlic cloves, minced, divided
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 1 fresh rosemary sprig
  • 1 can (12 ounces) beer


  • In a small bowl, combine the first seven ingredients; stir in half of
  • the minced garlic. Rub mixture over outside and inside of chicken.
  • Tuck wings under chicken.
  • Prepare grill for indirect heat. Completely cover all sides of an 8-
  • or 9-in. round baking pan with foil. Place a beer-can chicken rack
  • in pan. Remove 1/3 cup beer from can; save for another use. Using a
  • can opener, make additional large holes in top of can. Insert
  • rosemary and remaining garlic into can. Add beer can to rack.
  • Place chicken vertically onto rack. Place pan on grill rack. Grill,
  • covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a

2 of 2

Herbed Beer Can Chicken (continued)

Directions (continued)

  • thermometer inserted in thigh reads 180°.
  • Remove pan from grill; tent chicken with foil. Let stand 15 minutes.
  • Carefully remove chicken from rack. Yield: 4 servings.
Nutritional Facts: 6 ounces cooked chicken equals 474 calories, 28 g fat (6 g saturated fat), 131 mg cholesterol, 412 mg sodium, 4 g carbohydrate, trace fiber, 42 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.