Beer-Can Chicken

Real Simple
Makes 4 servings


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2 whole dried chiles, such as chipotle or New Mexico
2 tablespoons sugar
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon oregano
1 tablespoon ground cinnamon
1 3 1/2- to 4-pound whole chicken
1 12-ounce can of beer


In a blender, food processor, or spice grinder, combine the chiles, sugar, salt, and spices.

Remove the neck and giblets from the chicken and discard. Rub the chicken inside and out with the spice rub. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Drink half the beer; leave the other half in the can. Slide the chicken over the can and place in the center of the cooking grate, balancing the chicken on its two legs and the can, like a tripod. Cover grill.

Grill about 1 1/4 hours or until an instant-read thermometer registers 170° F inserted in the breast and 180° F in the thigh, or until the juices run clear. Carefully remove the chicken and hot can from grill. Let the chicken rest 10 minutes before lifting it from the can.

Created date

May 2004

Nutritional Information

Calcium 84 mg
Calories 528
Caloriesfromfat 0 %
Carbohydrate 9 g
Cholesterol 223 mg
Fat 28 g
Fiber 2 g
Iron 5 mg
Protein 56 mg
Satfat 8 g
Sodium 1912 mg