Beer Can Chicken Cooking Method

This simple cooking method uses evaporation from a beverage can to provide the tastiest, juiciest chicken you’ve ever cooked on your barbecue. The only equipment required is a can of beer and a beer can chicken holder. Some of them even come with built in reservoirs that you can fill with any liquid you desire. 

Beer Can Chicken Cooking Method - Master Your Grill | Barbecues GaloreBeer Can Chicken Cooking Method - Master Your Grill | Barbecues GaloreBeer Can Chicken Cooking Method - Master Your Grill | Barbecues Galore


  1. Coat the bird – inside and out – with spice rub of your choice. Be generous with the rub.
  2. Drink about half a can of something, and then poke a few holes in the top of the can for extra evaporation.
  3. Put the half-full can in the centre of the drip pan and lock the support rods into place around the can.
  4. Settle the bird (business end first) over the can and wire frame.
  5. Grill over indirect heat until the internal temperature reaches 180 degrees Fahrenheit – about an hour.
  6. Use a temperature gauge to know for sure.
  7. Be careful when removing your bird from the grill; the drip pan will likely contain hot drippings.
  8. Let the bird rest a while (foil it to keep the moisture and heat in), so that it can reabsorb the juices before carving.


  • Almost any canned beverage works – try a few different varieties to find your favourite.
  • You can also add herbs and spices to the liquid inside the can if desired.
  • Chickens cooked on the barbecue tend to cook more quickly because the heat and moisture are delivered right to the centre of the bird.
  • Consider a remote thermometer if you really want to relax and not have to keep lifting the lid every few minutes to find out the temperature.
  • Work rubs into the meat for best results, the longer it sits before cooking the stronger the flavours will be.
  • To keep more moisture in the bird place the stand and bird in a roasting pan instead of directly on the grill if yours doesn’t come with a catch pan.
  • Put half an onion over the neck cavity of the chicken and secure with a toothpick.
  • Brine the chicken overnight before cooking it.
  • Let the chicken warm up to room temperature before cooking
  • For extra flavour inject marinade or beer into the chicken with a marinade injector.
  • Oil up the can and stand to prevent sticking.
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