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5 recipes improved by beer

By: Enrique Gili on Nov. 1, 2013, 3 p.m.
Beer Can Chicken

Photo: Enrique Gili

3 of 7

Beer Can Chicken

Recipes are usually easy or delicious, but not both. Beer can chicken is the exception to the rule.

Prep time: 10 minutes

Total time: 1 1/2 to 2 hours

Yield: Serves 4-6

Beer Can Chicken


  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried rosemary
  • 1 teaspoon paprika
  • 1 4-pound roasting chicken, rinsed and giblets removed
  • 4 tablespoons olive oil
  • 12 ounces beer, lager or pilsner at room temperature
Cooking directions
  1. Prep grill and bank coals to one side when white.
  2. Combine salt, pepper, rosemary and paprika in a mixing bowl. Set aide. Prep chicken. Rub olive oil into skin from top to bottom on both sides. Evenly coat skin with seasoning blend from top to bottom on both sides. Open beer can, take a good swig then place can on kitchen counter. Hold chicken upright, so body cavity faces downward and lower it onto the open container.
  3. Place chicken on grill pan, pulling legs forward, so that it forms a tripod. Place pan on grill about 8 to 10 inches away from banked coals and cover grill with vents open. Cook for 1 1/2 to 2 hours, turning once to ensure bird cooks evenly. The chicken is done when juices run clear and the flesh between drumstick and breast is gray in color. Remove chicken from grill using oven gloves to carefully extract beer can from body cavity. Cool slightly before carving.