The Art of Beer Cooking: Beer Can Chicken

My mom is a grill master. You might think grilling is a ‘man’s job’ but she really has the secret grill touch. Unfortunately I did not inherit this.

A few years ago she came across a recipe for beer can chicken. Basically what you do is stick your can of beer up the chicken and it infuses the meat with flavor and moisture. It looks hilarious but the beer makes the chicken incredibly tender and perfectly moist. Hands down the best chicken I have ever had. You can use any beer you like but I would suggest one with a bold flavor so you can really taste the beer soaked into the meat.

Try this grill technique at your Memorial Day barbecue this weekend. Enjoy!


  • 1 (4-pound) whole chicken
  • 2 tablespoons vegetable oil
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons of your favorite dry spice rub
  • 1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub.

Open you favorite beer and take several gulps until about half full. Grabbing a chicken leg in each hand, slide the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Courtesy of Food Network


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