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Beer Can Chicken

A fun way to cook a whole chicken on the BBQ. With a simple and spicy dry rub.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American, BBQ


  • 1 Whole 3-4lbs Chicken
  • 3-4 tbsp Cajun Spice Blend Recipe below
  • 1 355ml Can of Beer Use your favourite type

Optional Brine (Brining takes 24hrs)

  • 2.5 L Water
  • 1/2 cup Koscher Salt
  • 1 Lemon quartered
  • 8 sprigs Thyme
  • 6 sprigs Oregano
  • 6 Bay Leaves
  • 5 Crushed Garlic Cloves
  • 1/4 cup Honey
  • 2 tbsp Peppercorns


Optional Brine

  • Combine all brine ingredients in a large pot. The pot should be able hold the brine and the whole chicken.
  • Bring the brine up to a boil, then remove from heat, and allow to cool fully.
  • Once the brine is cooled fully, add the chicken. Store in the fridge for 24hrs. After 24hrs, remove the chicken and pat dry completely.

Beer Can Chicken

  • Prepare your grill, by bringing it up to about 400F. If you're using a coal barbeque, you will need to make sure that the coals can stay hot for over 45 minutes. Or you will need to stoke the fire throughout. Keep the heat on one side, so that you can use the indirect heat to cook the chicken on the other side.
  • Pat your chicken dry. Rub the dry rub all over the chicken. Make sure it gets into all the nooks and crannies.
  • Prepare your beer can roaster. Open your can of beer, and drink about 1/3 of the can. Place the can into the roaster and stand the chicken up on the roasting rack.
  • Place the roaster with the chicken on the indirect heat side of your grill, with the breasts facing away from the heat. Close the grill and cook for about 20 minutes. Open the grill and rotate the chicken so the breasts are facing the heat. Close the lid, and grill for another 20-25 minutes, or until a thermometer inserted into the thigh reads 165. Or until the juices from the thigh run clear.
Keyword bbq, Beer Can, chicken