Using a hoppy beer will impart more flavour into the chicken.

Equipment Needed

Measuring spoons, a vertical chicken roaster, barbecue, thermometer, small bowl, small brush and tongs


Preheat the barbecue to 375°. 

Begin by poking holes on the inside cavity of the chicken to allow the beer's steam to penetrate. 

Season the inside and outside of chicken liberally with sea salt and cracked black pepper. Melt the garlic butter and brush it over the chicken. Do this while the chicken is still cold, the garlic butter will solidify on the skin and then it won't drip off while roasting. 

Using a tall can of beer, remove half of the liquid. Then poke approximately 15 holes around the top of the can from the middle up. 

Using a a vertical chicken roaster (this is a common item that most barbecue sections of any department store will stock for under $20) heat the beer on the barbecue before adding the raw chicken. This will allow the beer to begin to boil and steam before the chicken is put on which will maximize flavour.  

When the beer is sufficiently heated slide the chicken on to the vertical roaster over top of the beer can. Cook for 60-90 minutes or until the skin is browned and crispy. 

Add wood flavour. Throw a hardwood chunk in the corner of the hottest part of the barbecue to smoulder during the cooking process. This will impart a smokey note into the chicken. 

Once chicken has come to temperature and is golden brown remove it from the barbecue and lightly cover with foil. Let it rest for 15 minutes before serving. This will allow all the juices to redistribute and avoid the chicken being dry.

By the way, notice that tasty, creamy dish in the picture below? That's our barbecued scalloped potatoes recipe... a delicious side to the beer can chicken!