Beer Can Chicken

Have we talked about Beer Can Chicken? It’s my favorite way to cook a whole chicken on the grill. I’ve been known to ask the butcher to butterfly the bird and then grill the whole thing flat, but it’s easier to plop the thing on a can of Bud and let the heat do it’s thing.

Here’s how to do it:

Beer Can Chicken


1 can of beer
1 whole chicken
Salt and Pepper
Some kind of rub, if you want

1. Heat the grill up.

2. Open the can of beer, and pour out (or drink) about 1/3 of it.

3. Prop chicken snugly on beer can: legs pointing down like it's going to sit down.

4. Season the chicken w/ salt and pepper. [I sometimes add some ground coriander, and sometimes I use a rub.]

5. Carefully put the beer can on the grill. Make sure it is steady and that it won’t topple (mess).

6. Cook the chicken until a meat thermometer, stuck into the bird’s thigh, reads 170 degrees.

7. Carefully take the chicken and beer can off the grill with good pot holders and tongs.

8. Even more carefully, take chicken off of the beer can and let the chicken rest for a few minutes.

9. Carve and serve.

Note: A can of bud is fine for the chicken, but pour yourself one these for a good beer: Sierra Nevada Pale Ale, Blue Point's Hoptical Illusion, or Captain Lawrence Pale Ale