Comida Kraft
Recipe Box

Beer Can Chicken Grill

Prep Time
30
min.
Total Time
1
hr.
30
min.
Servings

8 servings

Serve up our Beer Can Chicken Grill recipe. Beer Can Chicken Grill makes tender, crispy skinned chicken a cinch and may just make you a barbecue legend.

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What You Need

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Make It

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  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
  • Mix first 5 ingredients; rub onto chicken.
  • Open beer can; discard half the beer. Place can on work surface; lower chicken over can, inserting can into tail end of chicken. Stand chicken on grate over unlit area, using the legs to help the chicken stand upright; cover. (Can should remain in chicken on grill.)
  • Grill chicken 1 hour; brush with 1/4 cup sauce. Grill, uncovered, 15 min. or until chicken is done (165ºF), monitoring for consistent grill temperature and brushing chicken frequently with remaining sauce. Remove from grill; cover loosely with foil. Let stand 10 min. before removing chicken from can and carving chicken. Discard any beer remaining in can.
Please use alcohol responsibly.

Serving Suggestion

Balance this special-occasion entrée with smart side dishes, such as a mixed green salad and hot steamed vegetables.

Substitute

Prepare using BULL'S-EYE Original Barbecue Sauce.

How to Grill with Indirect Heat

When grilling over indirect heat, the food is not cooked directly over the heat source. The covered grill then acts like an oven, so there is no need to turn the food. Use this grilling method for foods that require at least 25 min. of grilling time or foods that are so delicate that direct exposure to the heat source would dry them out, such as roasts, whole chickens, thick steaks, ribs or delicate fish fillets.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 250
Total fat 12g
Saturated fat 3.5g
Cholesterol 80mg
Sodium 250mg
Carbohydrate 8g
Dietary fiber 0g
Sugars 7g
Protein 25g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This is the absolute best way to "roast" chicken .... This is the absolute best way to "roast" chicken .... in particular when supermarket sales allow the purchase of fresh chickens at 50 - 60 cents/pound. While I have not used this exact recipe, I have made use of similar recipes with the beer can format. Any basting/rub recipe works quite well. Our favorite is a 2 - 1 butter and maple syrup. It is possible to "roast" a beer can chicken in the oven. 350 degrees for 20 -30 minutes per pound. Place chicken and rack in deep kettle/pot. I make use of a deep sided 6.6 L/7.4 qt. non-stick coated caldero. The deep sided caldero confines spatters and such to caldero interior. Non-stick coating makes for super easy clean-up when chicken roast is complete. Prior to roasting, using a food injector, I also "inject" chicken breast area, from the inside (so as not to puncture skin), with a chicken broth/white wine mixture. Wonderful wonderful, moist, tender, tasty, and delicious way to prepare chicken!!!
Date published: 2010-07-23
Rated 5 out of 5 by from Excellent recipe. Excellent recipe. I make two "modifications" though. 1) I use a can holder (available at any store that sells bar bq supplies. It provides more support to the chicken, and won't tip over when basting or rotating the meat. 2) I "plug" the top opening (neck part) with a small apple or potato to seal in the flavor.
Date published: 2011-06-14
Rated 4 out of 5 by from This was very easy to make. This was very easy to make. the only problem was that it took about an extra hour to cook. i'm not sure why. i followed the instructions on the recipe but for some reason the chicken wasn't done by the time it was supposed to. very delicious though and totally worth the wait.
Date published: 2011-03-24
Rated 5 out of 5 by from This was fabulous actually used an 8lb chicken with special pan for beer can roasting from Williams... This was fabulous actually used an 8lb chicken with special pan for beer can roasting from Williams Sonoma which stabalizes chicken better. Baked in early afternoon and just placed in oven from fridge for a little bit to reheat. Awesome!
Date published: 2011-06-01
Rated 5 out of 5 by from I bought the beer can holder at Wal-mart to keep it steady. I bought the beer can holder at Wal-mart to keep it steady. We put an onion or potato in top to hold in the flavor, plus you have something to nibble on later.
Date published: 2010-07-23
Rated 5 out of 5 by from I have actually been making this recipe foe years now. I have actually been making this recipe foe years now. When I made it before I never pit the BBQ sauce on - but this time I did and it tasted great....
Date published: 2010-07-23
Rated 5 out of 5 by from this was by far the moistest chicken i have ever had! this was by far the moistest chicken i have ever had! we had different sauces on the side so everyone could tailor it to their taste
Date published: 2012-05-26
Rated 4 out of 5 by from This recipe produces the most tender, juicy meat with a golden, crispy brown, skin. This recipe produces the most tender, juicy meat with a golden, crispy brown, skin. There is NEVER any leftovers when this is made.
Date published: 2011-01-21
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