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How to Grill Beer Can Chicken

We bet you never thought you could use a cold brew—can and all—to make a moist, tender delicious chicken.


  • Step 1: Preheat Preheat your grill to medium, and prepare to use indirect heat. For a charcoal grill, arrange the briquettes along the edge so none are directly beneath the center grating.
  • TIP: For a gas grill, you will place the meat on an area of the grill away from a burner.
  • Step 2: Clean and dry chicken Remove the giblets, excess fat, and skin from the chicken. Rinse the chicken with cold water inside and out, and pat it dry with paper towels. Set it aside.
  • TIP: When handling raw meat, wash your hands often, and avoid touching other surfaces and food until your hands are clean.
  • Step 3: Pop the can Rinse, then open a can of beer. Empty just enough so that the can is half to three-quarters full.
  • Step 4: Prep the bird Rub the chicken inside and out with the oil, dry rub, salt, and pepper.
  • Step 5: Position the chicken Oil the exterior of the can, and place it upright into the open cavity of the bird.
  • Step 6: Put the bird on the grill Place the chicken on the grill, and balance the bird so that its legs form a tripod along with the beer can. The bird should not be directly over a burner or hot coals.
  • Step 7: Cook the chicken Cover your grill, and cook the chicken for approximately 75 to 90 minutes. Your bird will be done when its internal breast temperature reaches 165 degrees.
  • TIP: When you take the temperature of the bird, be sure to insert the thermometer into the thickest part of the breast, and do not touch bone.
  • Step 8: Show off your bird Before removing the chicken from the grill, alert your dinner guests, and show them the ridiculous sight.
  • Step 9: Serve Carefully remove the chicken and the can from the grill, and allow the bird to cool for 5 to 10 minutes before carving.
  • FACT: The first canned beer hit the market in 1935.

You Will Need

  • An outdoor grill
  • A can of beer
  • A whole 4-pound chicken
  • 2 tsp. vegetable or olive oil
  • 2 tbsp. dry meat rub
  • Salt and pepper
  • Instant-read thermometer
  • Pot holders
  • Paper towels

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