How to Make Beer Can Chicken
Print Pin

Grilled Beer Can Chicken Recipe

Adapted from Bayou Classic® ChickCAN® Rack recipe.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6
Author Olives-n-Okra

Ingredients

  • 3-1/2 or 4 pound chicken
  • 12- ounce can beer or soda
  • small potato or onion
  • 1 tablespoon extra virgin olive oil
  • seasonings
  • minced garlic
  • chopped onion
  • fresh herbs

Instructions

  • Light the grill and let the coals get hot and white. Slide the coals to the edges to make a ring.
  • Clean a whole chicken, removing the giblets and neck from the cavity. Rinse chicken inside and out with cool water. Pat dry with paper towel.
  • Pour out half the beer or soda. If desired, add smashed garlic clove, a slice of onion, or a tablespoon of fresh herbs to the liquid in the can. Place the can inside the rack, then place the chicken over the can. Stuff the neck cavity with a small potato or onion. If using olive oil, rub generously over chicken then apply a seasoned rub. Place a small tin pie plate in center of grill and fill with about 1/4 cup of water. Place chicken in center of pie plate.
  • Close the grill lid. Cook chicken for 1-2 hours until internal temperature reaches 180°F and the chicken is dark golden brown and crispy. Note: if you use olive oil, the chicken will become dark brown early. Check internal temperature before eating.
  • Using tongs, carefully remove chicken from the rack and beer can in an upright position. CAUTION: The liquid hot could be boiling!
  • Carve or quarter chicken as desired.

Notes

Make sure you use a grill with a lid large enough to cover a chicken standing.