Dry-Brined Beer-Can Chicken

Southern Living
Dry-Brined Beer-Can Chicken Recipe
Photo: Iain Bagwell; Styling: Heather Chadduck
Grilling is a delicious way to "roast" a whole bird, especially when beer is involved. Use a milder brew if you wish, but skip hoppy IPAs.
Makes 8 servings


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1/4 cup kosher salt
1 tablespoon light brown sugar
2 teaspoons pimentón (sweet smoked Spanish paprika)
1 1/2 teaspoons dried marjoram or oregano
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
3 bay leaves, finely crumbled
2 (3 1/2- to 4-lb.) whole chickens
1 large oven bag
2 (12-oz.) cans brown ale


Hands-on: 20 Minutes
Total: 2 Hours
Brine: 24 Hours

1. Combine first 7 ingredients. Sprinkle skin and cavities of chickens with salt mixture. Place chickens in oven bag; twist end of bag, and close with tie. Chill 24 hours.

2. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Reserve 1/2 cup beer from each can for another use. Place each chicken upright onto a beer can, fitting into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.

3. Place chickens upright on unlit side of grill. Grill, covered with grill lid, 1 hour and 30 minutes to 1 hour and 40 minutes or until golden and a meat thermometer inserted in thickest portion registers 170°. Let stand 10 minutes. Carefully remove chickens from cans; cut into quarters.

Created date

September 2012