Beer Can Chicken

Beer Can Chicken
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 60 mins


Aluminum foil
1 (3 1/2-pound) chicken
1/4cup Olive oil
2teaspoons coarse salt
1teaspoon freshly ground black pepper
1 (12-ounce) can beer (any brand)
0 Fresh rosemary, thyme, and marjoram, finely chopped


  1. Prepare grill.
  2. Rinse chicken with cool water. Pat dry. Rub skin with olive oil. Sprinkle salt, pepper and herbs inside and out.
  3. Open can of beer, take a big swallow or pour out 1 ounce. Add more fresh herbs to can of beer. Slide chicken over can of beer. Stand beer can on a small baking sheet. Place baking sheet on grill rack. Close grill and cook until juices run clear and chicken is done, about 1 hour. The internal temperature should be about 165F.

—Recipe courtesy of Coon Rock Farm, Hillsborough, N.C.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 610
  • Fat 39g
  • Saturated Fat 9g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 20g
  • Cholesterol 165mg
  • Sodium 1080mg
  • Potassium 460mg
  • Carbohydrate 4g
  • Fiber 0g
  • Sugars 0g
  • Protein 52g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 15%