Chicken on a Beer Can

A perfectly roasted chicken every time! The steam from the beer preserves the meat’s juices and the high heat provides a crisp crust.


  • 1 whole chicken
  • 1 can of beer
  • 2 tbsp. salt
  • 1 tsp. black pepper
  • 3 tbsp. of your favourite dry marinade
  • 2 tbsp. vegetable oil




  1. Rinse the chicken inside and out. Pat dry with paper towels. Brush the chicken with oil and then season with pepper, salt and dry marinade, inside and out. Set the chicken aside. Heat the barbecue to a high temperature. Open the beer can and empty half of it. Place it in the centre of the chicken roaster. Then place the chicken upright on the tank, using the proper tools.
  2. Turn off one burner completely and turn the other burner to medium heat. Place the chicken roaster on the turned off burner and use the indirect grilling method. Make sure the chicken roaster is balanced before closing the lid.
  3. Roast the chicken for 1 hour and 15 minutes on medium indirect heat until the inside of the chicken breast reaches 77°C and the thickest part of the chicken reaches 83°C. Carefully remove the chicken roaster from the grill with potholders. Allow to rest for 10 minutes before removing the chicken from the roaster. Be careful not to burn yourself. Cut up the chicken and serve immediately.