Beer-Can Chicken

0.0/5 rating (0 votes)
Beer Can Chicken

Use your favorite homemade or store-bought spice rub for this chicken and use whatever convenient non-soda drink that comes in a can (I like juices). The important part about the beer can is the can and the liquid, not so much the beer. Original recipe by Claire Fitts.


  • 1 4–6 lb. chicken with gizzards removed
  • 2 qts. cool water
  • 1/2 cup kosher salt
  • 1/4 cup spice rub
  • 1 can of drink


1) Place your chicken in a good-quality plastic bag with no holes and place the bag in a large bowl or pot. Mix the salt and water thoroughly and pour the brine over the chicken. Pull the bag up tight around the bird and close it with a twist tie. (If there isn’t enough brine to cover the bird, make more in the same ratio.)Place it all in the fridge and soak for 1 hour to overnight.

2) Move one oven rack to the lowest notch in your oven and remove any other racks. Preheat oven to 350°F.

3) Remove the chicken from the brine, pat dry, and coat with spice rub. Open your can and drink approximately half of the contents. With a pointy can opener (churchkey), make two more openings in the top of the can. Place your can in the center of a large baking dish or a pan with sides. Lower the rear end of the chicken over the can. The can and chicken legs will form a tripod to hold it steady.

4) Bake the chicken for 1 to 11/2 hours, depending on the size, rotating the pan gently halfway through, until a thermometer inserted between the thigh and body registers 160 °F. Let the chicken rest for 5 to 10 minutes after removing it from the oven. Remove the can and enjoy!

Leave a comment

You are commenting as guest. Optional login below.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply.