Beer Can Chicken


  • 1 can of your favorite beer
  • 1 roasting chicken (4–5 lbs. )
  • 3 tbsp. your favorite dry spice rub recipe divided
  • Olive oil

Special Equipment

  • Church key can opener
  • Vertical chicken roaster (makes life easier)


Start your grill in advance so you can do the prep while it’s heating up.

Remove neck and giblets and rinse the chicken inside and ou. Coat it lightly with oil and season with 2 tablespoons dry rub. Set aside.

Open beer can, pour out about ¼-cup of the beer and make an extra hole in top of the can with church key can opener. Sprinkle the remaining dry rub inside the can. Place the vertical chicken roaster or beer can in center of cooking grate and move legs apart so the body cavity slides over the top of the beer can. The chicken should look like it’s sitting on the grill.

Cook for 1–1½ hours or until the internal temperature registers 165° F in the breast area and 180°F in the thigh. Remove from grill and let rest for 10 minutes before carving.