Beer Can Chicken

Beer Can Chicken


For Rub:
2 Tbsp light brown sugar, packed
2 Tbsp paprika · 1 Tbsp salt · 1 Tsp Cayenne
2 Tbsp light brown sugar, packed
2 Tbsp Ketchup · 1 Tsp hot sauce
2 Tbsp Cider Vinegar
2 Tbsp Beer
Beer & Chicken
2 (12oz) cans of beer
2 whole chickens, 3 - 3 1/2 lbs each
4 Bay leaves, crumbled
4 Cups Wood Chips


1. Prepare rub - mix all ingredients. Prepare glaze - mix all ingredients add 1 tbsp rub mix.

2. Measure 1 Cup beer from each can and make a wide opening on the top of the can with can opener. Place bay leaves between each can.

3. Soak wood chips in water for 15 min and prepare charcoal chimney (about 90 briquettes). Apply rub under and on skin of chicken and poke tiny holes all over the skin of each chicken with a bamboo skewer.

4. Place a disposable aluminum roasting pan in the center bottom of grill pouring coals evenly on each side. Place wood chips on coals. Apply grate and close to allow to heat for 5 minutes.

5. Place chickens on cans and place on grill (using drumsticks to stabilize). Cover and grill 40 - 60 min, apply glaze and grill until instant thermometer reaches 170, about 20 minutes.

6. Remove chickens (still on cans) to rest at least 10 min. Remove cans and carve.

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