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  • Aluminum foil
  • 1 (3 1/2-pound) chicken
  • 1/4 cup Olive oil
  • 2 teaspoons coarse salt
  • 1 teaspoon 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.

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The recipe was originally published as Beer Can Chicken on

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