Beer Can Chicken Recipe

  • Yield:

    4 to 6 servings

  • Total Time:

    2 hrs 10 mins

  • Prep Time:

    10 mins

  • Cook Time:

    2 hrs


  • 1 whole chicken, about 5 pound s)
  • 2 teaspoons Mazola® Corn Oil
  • 1/4 cup beer can chicken seasoning
  • 1 can beer OR cola
  • 1 tablespoon beer can chicken seasoning


  1. Step 1) Remove and discard the neck, giblets and any excess fat from the chicken. Rinse chicken with cold water and pat dry with paper towels. Lightly brush chicken with oil and season, inside and out, with 1/4 cup seasoning.
  2. Step 2) Open beer can and pour out half of the beer. Add 1 tablespoon seasoning to can (it may foam). Set the beer can on a flat surface and slide the chicken over the top so the can fits inside the cavity. To reduce grill flare-ups, place the chicken in a disposable foil pan, or position pan directly underneath the chicken. Carefully balance the bird on its two legs and the can.
  3. Step 3) Grill over indirect medium heat (350°F to 450°F) until the juices run clear and the internal temperature registers 180°F in the thickest part of the thigh, 1-1/2 to 2 hours.
  4. Step 4) Wearing heavy mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer - it will be very hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard beer. Cut the chicken into serving pieces.
  5. Some helpful tips:
  6. If you'd rather not use beer, substitute a can of cola instead.
  7. Make sure to add a tablespoon of seasoning to the beer can, it helps season the chicken from the inside out!
  8. Use care to balance the chicken. It needs to rest on the two legs and the can. Beer can chicken holders are also available at many retail outlets.
  9. Watch your heat; the chicken needs to cook slowly over indirect heat. On a gas grill, turn off one or more burners. If you're using charcoal, position the charcoal around the edges of the grill and the chicken in the center.
  10. To reduce the danger of grease flare-ups, position the chicken inside or over a disposable foil pan.
  11. Insert an instant-read thermometer into the thickest part of the thigh - the temperature registers in seconds, but the heat thermometer is not heat-resistant, so remove it promptly!
  12. Use heavy mitts (not tongs or a meat fork) to remove the chicken from the grill. Let the chicken rest for 10 minutes before removing from the beer can. Remember the can will be very hot.
  13. Beer Can Chicken is delicious served with just about anything...baked potatoes, sweet corn, a green salad or garlic bread. Refrigerate leftovers for a delicious sandwich or salad tomorrow.