Grilled Herb Chicken on a Can

Grilled Herb Chicken on a Can

The secret to perfectly tender and exceptionally juicy chicken is balancing a bird on a beer can. Don’t worry; it's easier than it looks!

Prep Time



Total Time






tablespoon paprika
teaspoons salt
teaspoon garlic powder
teaspoon onion powder
teaspoon pepper
whole chicken (4 to 4 1/2 lb)
can (12 oz) regular or nonalcoholic beer
  1. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. In small bowl, mix paprika, salt, garlic powder, onion powder and pepper.
  2. Fold wings of chicken across back with tips touching. Sprinkle paprika mixture inside cavity and over outside of chicken; rub with fingers.
  3. Pour 1/2 cup of beer from can. Hold chicken upright, with opening of body cavity down; insert beer can into cavity. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
  4. Cover and grill chicken upright over drip pan or over unheated side of gas grill over medium heat 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut.
  5. Using tongs, carefully lift chicken and place in 13x9-inch pan, holding large metal spatula under beer can for support. Let stand 15 minutes before carving. Remove beer can; discard.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use a 12-ounce can of lemon-lime soda pop instead of the beer. The flavor will be slightly different, but the chicken will be tender and juicy.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 160 ),
  • Total Fat 18 g
    • (Saturated Fat 5 g,),
  • Cholesterol 115 mg;
  • Sodium 500 mg;
  • Total Carbohydrate 4 g
    • (Dietary Fiber 0g,
  • Protein 35 g;
Percent Daily Value*:
    • 5 Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.