The secret to perfectly tender and exceptionally juicy chicken is balancing a bird on a beer can. Don’t worry; it's easier than it looks!
Grilled Herb Chicken on a Can
- Prep Time 10 min
- Total 1 hr 55 min
- Servings 6
- Ingredients 7
Ingredients
- 1 tablespoon paprika
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 whole chicken (4 to 4 1/2 lb)
- 1 can (12 oz) regular or nonalcoholic beer
Instructions
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Step1If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. In small bowl, mix paprika, salt, garlic powder, onion powder and pepper.
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Step2Fold wings of chicken across back with tips touching. Sprinkle paprika mixture inside cavity and over outside of chicken; rub with fingers.
-
Step3Pour 1/2 cup of beer from can. Hold chicken upright, with opening of body cavity down; insert beer can into cavity. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
-
Step4Cover and grill chicken upright over drip pan or over unheated side of gas grill over medium heat 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut.
-
Step5Using tongs, carefully lift chicken and place in 13x9-inch pan, holding large metal spatula under beer can for support. Let stand 15 minutes before carving. Remove beer can; discard.
Nutrition
320
Calories
18 g
Total Fat
35 g
Protein
4 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 160
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Cholesterol
- 115 mg
- Sodium
- 500 mg
- Potassium
- 300 mg
- Total Carbohydrate
- 4 g
- Dietary Fiber
- 0g
- Protein
- 35 g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 10%
- 10%
Exchanges:
5 Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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