Beer Can Chicken

a.k.a Drunken Chicken

This is probably my favourite way to prepare a roasted chicken. It is so simple to make, and the end result is a very moist and flavourful roast chicken that  has a slight bit of a heat kick to it. Perfect for Sunday suppers, sandwiches and the carcass can be turned into a delicious broth for making soups, sauces and gravies.

Serves Serves 4


Beer Can Chicken

A very simple way to ensure your end result is moist and succulent, and loaded with flavour.

15 minPrep Time

1 hr, 15 Cook Time

1 hr, 30 Total Time

1 Delicious Roast Chicken


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All You Need

  • 1 Whole Fresh Chicken
  • 1 Can of your Favorite Beer
  • 2 TBSP of Vegetable , Canola or Olive oil (you may need more)
  • 1 TBSP EACH of Paprika; Dried Mustard; Garlic Powder; Chili Powder; Cayenne (or adjust to your preference)
  • Salt and Fresh Cracked Black Pepper

The Fun Parts

  1. In a small bowl, add all of the dry ingredients together and mix well.
  2. Rub the whole chicken with the oil. Ensuring that you evenly coat the whole bird, so that the seasonings and spices will adhere to the skin.
  3. Liberally season the chicken **inside and out** with the seasoning blend. If you need to, add more of each ingredient so that the bird is evenly and completely seasoned.
  4. Drink half of the beer, or all of it, or dump it down the sink. (you don't really need the beer for the recipe) but you do need a can, half filled with liquid (beer, water etc.) so the steam it produces while it is roasting cooks and perfumes the cooking chicken. This is the key to a juicy, moist bird for this recipe.
  5. Slide the can up the bottom end of the seasoned chicken carcass. (obviously it won't fit where the neck used to be, so use the other end.) Once the bird is sitting nice and snug, and balanced on the can. Place it on a baking sheet to catch the drippings.
  6. Using a pre-heated oven set to 350F; Roast the chicken for approximately 90 minutes (for a 3-4 lb. bird) checking after 75 minutes. Basting the bird with the collected drippings, or melted butter every 15 mins or so (optional).
  7. Roast the chicken until it reaches an internal temperature, when an instant read thermometer inserted in the thigh (but not touching the bone) reads 165F +
  8. Allow the cooked chicken to 'rest' for approximately 15 minutes, tented with tin foil, to allow the juices to redistribute themselves amongst the bird. Do Not Skip This Step, resting is crucial!


Be sure to experiment with various spice blends and rubs. Play with various liquid flavourings in the 'beer' can.



392 cal


27 g


13 g


2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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