Grilled Beer Can Chicken

We had Kramer’s dad and his girlfriend over last night for dinner, so we made grilled beer can chicken and roasted red potatoes. I love grilled beer can chicken because it’s got a great flavor from the grill, but it’s still really moist because the chicken is cooked with a can of beer inside of it, haha. This recipe is actually really simple and very impressive! Recipe after the jump!

Grilled Beer Can Chicken
We used a rub that we got at Trader Joe’s, but you can use a simple mix of minced garlic, rosemary/thyme, olive oil, salt, and pepper.

Grilled Beer Can ChickenGrilled Beer Can Chicken
Rub the whole chicken (inside and out) in about 1/2 cup of olive oil, then use the rub.

Grilled Beer Can Chicken
Kramer ready to become the grill man.

Grilled Beer Can ChickenGrilled Beer Can Chicken
Open your beer can, pour out (or drink) about 1/3 of the beer, and place it on the grill.

Grilled Beer Can Chicken
Then sit the chicken on top of the beer.

Grilled Beer Can ChickenGrilled Beer Can Chicken
Cook over indirect heat for about 1 hour and 30 minutes.

Grilled Beer Can Chicken
Now onto the potatoes!

Grilled Beer Can Chicken
Wash them thoroughly and cut into quarters, then place in a large plastic bag.

Grilled Beer Can Chicken
Place Parmesan cheese, minced rosemary, salt, pepper, paprika, and olive oil inside the bag and shake everything up until the potatoes are coated.

Grilled Beer Can ChickenGrilled Beer Can Chicken
Place them on lined or greased baking tray and cook at 350 degrees F for 40-50 minutes.

Grilled Beer Can Chicken
Now get that chicken off of the grill!

Grilled Beer Can Chicken
I got the a leg (a coveted piece of the chicken/turkey in my family)! And it was delicious.

Grilled Beer Can Chicken
I love roasted potatoes!

Grilled Beer Can Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
Grilled Beer Can Chicken:
  • 4-5 lb. whole chicken
  • 1.5 oz. of any store-bought or home-made rub
  • ½ cup olive oil
  • salt and pepper to taste
  • 1 12 oz. can of beer, ⅔ full
Sydney's Roasted Red Potatoes:
  • 2-3 lbs. small red potatoes
  • ⅓ cup olive oil
  • 1 tablespoon smoked (or regular) paprika
  • ⅓ cup freshly grated Parmesan cheese
  • salt and pepper to taste
  • 1 tablespoon fresh or dried rosemary (optional)
For the Chicken:
  1. Clean the chicken as needed and be sure to rinse it really well. Pat dry.
  2. Rub the chicken with generously salt and pepper, then with the olive oil, then the rub.
  3. Heat the grill so as to allow for medium indirect heat. Place the opened and ⅔ full can of beer on the grill and prop the chicken on top of it. Close the lid of the grill and cook over medium indirect heat for 35 minutes.
  4. Rotate the chicken 180 degrees and grill for another 30-45 minutes, or until the juices of the chicken run clear and the thickest part of it is 160 degrees F when checked with a meat thermometer.
  5. Allow to rest for a few minutes before attempting to remove the beer can (be careful!). Allow to rest for a few more minutes before carving.
For the Potatoes:
  1. Preheat oven to 350 degrees F. Wash potatoes and slice into quarters. Place in a large plastic bag.
  2. Add the olive oil, paprika, cheese, salt, pepper, and rosemary into the bag. Shake it up really well until everything is thoroughly coated.
  3. Dump the potatoes onto a greased or lined baking sheet and bake for 45-50 minutes or until fork-tender.



10 Responses

  1. Joanne says:

    I have to try the chicken that way, always have seen it never tried it. It have a beautiful color. Great job with the roasted po-tats!
    Love Mommy

  2. I wonder how that would come out with some oatmeal stout or a chocolate stout.

  3. beth says:

    omg those potatoes.. im drooling.

  4. Great picture! That chicken looks like it’s settling into its seat. =)
    I’ve been wanting to do a beer can chicken, but alas, my grill is too small. Time to get a new grill, I say.

  5. Amber says:

    That looks amazingly yummy. And you used a pretty nice beer might I add. We call it Beer Butt Chicken though, it just has a nice ring to it. Particularly if everyone is drinking beer also. I don’t eat a lot of meat but this, you may have to fight me. And your potatoes…Yeah, carbs are a favorite love of mine. Good job and a cute photo of you and the bird.

  6. chiff0nade says:

    GAWD! If I see one more post on beer-can chicken I think I will throw up.
    Enough is enough.
    WTF? Why does everyone on the planet think THEIR beer butt chicken is better than everyone else’s beer butt chicken?
    I should have never tuned in to this blog.

  7. Lee says:

    Wow, so much misdirected anger towards some poor beer-can chicken.
    Keep in mind, however, that we call ours “drunk-ass chicken,” and IS better than everyone else’s.
    In your FACE, “chiffonade!”

  8. Elizabeth says:

    That’s not the real chiffonade.
    That’s Charles Treuter (aka “DocChuck”), the so-called “Trainspotting Stalker.”

  9. […] used leftover Beer Can Chicken for this recipe (Kramer made it the night […]

  10. […] roast chicken, deboned (I used a leftover beer can chicken that we had) 7 medium sized potatoes, peeled, diced (I didn’t peel mine, just scrubbed […]

Leave a Reply

©2022 The Crepes of Wrath