beer chicken

Happy Friday. Here's a really good way to make your weekend memorable. My Aunt told me about this recipe and once I got a couple birds, I was so excited to try it out last weekend. Recently I've seen some fancy contraptions to help you make this, but I think it was just fine with the bird and a Heineken up there... I used a young organic chicken so I was able to close the lid but obviously if your birds big...well you get the point.

Put the spice rub on before cooking. I put the beer can up the cave. You're gonna pop a top and take a few sips and reserve 2 T for the glaze. Crumble 2 bay leaves and put those in the beer can. While she was perched, rub on:
  • 2 T packed brown sugar
  • 2 T paprika
  • 1 T salt
  • 1 T black pepper
  • 1 T cayenne pepper

Throw her on the grill. I moved mine around a bit as there were quite a few flames. About 20 min before she's done (sorry maybe it was a he..) brush on the glaze:

  • 2 T packed brown sugar
  • 2 T ketchup
  • 2 T white vinegar
  • 2 T beer
  • 1 T hot sauce

when she's done- you'll know because the juices will run clear although if you have a meat thermometer this would be prime time to take that out- remove and dive in. I found this was really best eaten hot off the grill so invite some friends over and enjoy.


  1. When I make beer can chicken I place it in a disposable pan to catch all the juices and help keep flames away from the bird.