Beer Can Chicken – It Doesn’t Actually Make It Juicier
Mid-way into my week off—and instead of camping like I originally planned (thanks to one of my dogs not feeling well)—I’ve been compensating by grossly overusing the BBQ. And what’s more fun than shoving a tall boy up a chicken’s ass?
Let’s be clear: the beer doesn’t actually do much. It doesn’t magically flavour the chicken. It doesn’t make it juicier. But it does give you an excuse to say you roasted a whole bird while cracking open a cold one—and sometimes that’s reason enough.
CUISINE
Barbeque
Cooking Process…
I started by buttering up a cast iron pan—partly to prevent sticking, mostly because I’ll butter anything to add flavour. Then I grabbed a whole chicken and slid a tall boy into its cavity. The bird stood upright like a weird poultry statue and went straight into the pan. I seasoned it with salt, black pepper, and lemon pepper.
Around the chicken, I tossed in carrots, potatoes, and onions—seasoned those too, because bland roasted veg is a crime.
The whole setup went onto the BBQ with the lid closed for about an hour. You’ll want to monitor it closely—every grill runs differently, and the size of your bird definitely matters. Some parts started browning faster than others, so I tented those spots with foil to avoid burning.
As it cooked, I basted the bird with a melted butter and brown sugar glaze, which gave it a sticky, golden crisp that had my backyard smelling like a summer dinner party.
Verdict
Honestly? Gimmick or not, it turned out great. The chicken was juicy, the veggies caramelized beautifully, and that brown sugar glaze added just the right touch of sweetness. If I make it again, I’ll probably toss some garlic cloves and fresh rosemary into the pan for added flavour. And next time—maybe I’ll actually go camping with this meal in mind.
BEER CAN CHICKEN
INGREDIENTS
Chicken
Glaze
GUIDE / INSTRUCTIONS
- 1Preheat your BBQ to medium heat (~375–400°F).
- 2Grease the base of a cast iron skillet or roasting pan with butter.
- 3Open the beer and pour out (or drink) about 1/3 to prevent overflow.
- 4Insert the beer can into the cavity of the chicken and stand it upright on the pan.
- 5Season the chicken all over with salt, pepper, and lemon pepper.
- 6Add the carrots, potatoes, and onions around the chicken. Season the veg with more salt and pepper.
- 7Place the pan on the BBQ, close the lid, and cook for about 1 hour, monitoring periodically.
- 8Mix melted butter and brown sugar. Brush the chicken every 15–20 minutes.
- 9Use foil to tent any areas that brown too quickly.
- 10Chicken is done when it reaches an internal temp of 165°F at the thickest part.
- 11Carefully remove from heat and let rest for 10 minutes before carving.
