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Three Many Cooks: Beer Can Chicken
Three Many Cooks: Beer Can Chicken: How to grill a whole chicken on a beer can stand.
Beer Can Chicken / David Baratz/USA WEEKEND

From the Cooks:

Pam: Grilling chicken on a beer can stand is a fun tasty way to cook a whole chicken in the summer. If you’ve got time let the bird stand after rubbing it with the herb/spice mixture so the flavors have time to permeate. For extra flavor, squeeze the grilled chicken with fresh lemon, if you like.

Sharon: I love this method for cooking chicken! It delivers succulent, tender, and flavorful results every time. (Plus, a chicken perched on a beer can is always an utterly hilarious sight!)

Maggy: Sounds funny to say, but Beer Can Chicken is healthier and lighter than most other cookout foods. Make a salad and bring out a loaf of good bread and you’ve got a simply delicious dinner. It’s fun for a crowd or an easy weeknight meal, either way, it will definitely get a giggle.

Put these ingredients on your Family Organizer shopping list


1 whole small chicken (about 3 1/2 pounds rinsed, patted dry, giblets reserved for another use)

1 Tb. kosher salt

2 tsps. each: ground black pepper, Italian seasonings, paprika and finely grated lemon zest

1 tsp. granulated garlic or garlic powder

1 can dark beer, such as stout or ale

Mix salt, pepper, Italian seasoning, paprika, lemon zest and garlic. Pat chicken all over—including cavity—with seasoning mix. If time permits, let stand on a wire rack over a plate for 1 to 2 hours or refrigerate overnight.

When ready to grill, heat a gas grill igniting all burners on high for at least 10 minutes or build an indirect charcoal fire. Open beer; pour off (and enjoy!) 1/3 of it. If using a gas grill, turn off one of the burners; set chicken’s leg cavity on open beer can. If using a gas grill, set chicken on turned off portion of grill. If using a charcoal grill, set chicken on charcoal-less portion of grill. Cover and cook (maintaining a temperature of 400 or so degrees until chicken is impressively brown and cooked through (about 170 degrees in the leg/thigh), 50 minutes to 1 hour depending on grill temperature and chicken size. Remove from grill and let rest for 10 minutes. Carve (see our video for the best carving method) and serve.

6 servings

Per serving:
313 calories, 2g carbohydrates, 33g protein, 19g fat (5g saturated), 104mg cholesterol, 1g fiber, 1061mg sodium

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Meet Pam Anderson and her daughters, Maggy and Sharon, together known as Three Many Cooks. Pam and the girls are contributing editors who write our CookSmart column. Check out their blog