Beer Can Chicken

 Beer Can Chicken

Main Dish: Grill

Roast a whole chicken on the grill and reward the Chef with a beer while they tend to the grill.


Want more recipes like this?  Check out my Leisure Adventure cookbook at:


Cooking time: 80-90 minutes

Serves: 4-6


Whole chicken 4-5 lb. , (remove neck, giblets, packaging and excess fat)
2 teaspoons vegetable oil
1/2 of a 16oz. tall stout beer in aluminum can
rub of choice*

Simple rub to try or use one you enjoy:
Combine the following in a small bowl or ziplock bag:

1/2 teaspoon fresh ground pepper
1/2 teaspoon coriander
1/2 teaspoon cumin

1 teaspoon ancho chili powder
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon onion powder

1 teaspoon celery seed

grilled chicken

Open the beer save 1/2 for the bird and enjoy the rest! Add 1 teaspoon of the rub into the can of beer and add a vent hole near the top of the beer can, just under the open tab area of the beer can.  Rinse chicken inside and out after removing (neck, giblets, excess fat). Pat the chicken dry. Rub vegetable oil on outside of the chicken and brush a light coat of oil on the inside cavity (or spray with vegetable oil spray). Apply rub inside the bird and out.
Place chicken ‘feet first' onto the beer can and place on beer can chicken holder for additional stability.  Cook over indirect medium heat with the grill lid down, cooking until the juices run clear (when tugging on the thigh) and the chicken is 170 degrees breast and 180 in the deepest part of the thigh. When cooking is complete, remove the chicken and beer can from the grill carefully while wearing heat resistant mitts. Let chicken rest for 10-12 minutes, then lift the chicken up and off the beer can. Discard the beer and can. Cut chicken into serving pieces and enjoy with a side dish of choice.

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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