Beer Can Chicken

While the chicken may look a little ridiculous perched on top of a can of partially consumed beer, this method of cooking actually results in a flavourful and tender piece of meat. The chicken dry roasts on the outside while simultaneously is bathed with beer on the inside resulting in a perfectly cooked piece of protein.

Serves 4

Add a spice blend for extra flavour.

You’ll Need

  • 1 whole chicken, washed and dried
  • 1 Tbsp olive oil
  • 3 Tbsp roast chicken spice blend

Prep and Cook

  • Preheat the oven to 425° and line a rimmed baking sheet with aluminium foil.
  • Drizzle olive oil over the chicken and rub into the skin, taking care to cover both sides of the bird. Cover the chicken with two tablespoons of the spice blend, sprinkling some inside the cavity and under the skin.
  • Drain ¼ of the beer from the can (preferably by drinking it) and add remaining spice rub to the can. Place open can on baking sheet and slide the bird over the top allowing the legs to form a tripod shape. Transfer to the oven and cook for 30 minutes.
  • Reduce the heat to 350° and continue cooking until the internal temperature reaches 165°, about 1 hour. Remove and loosely cover chicken with foil. Allow to rest for 10-20 minutes before carving.
  • To cook chicken on the BBQ, prepare the grill for indirect heat by placing charcoal to one side and leaving the other side free. In the case of a gas grill, fire up half the burners, leaving the others unlit. Place the chicken on the gill, (on the side with indirect heat), cover and leave for 1 hour. Check, refresh the coals if necessary and continue cooking until a thermometer inserted into the thickest part of the thigh registers 160-165°, about 1 ½ hours total.
  • If the juices don’t run clear when the meat is pierced the chicken is not fully cooked.


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