Saucy Rossy BBQ
Chicken

Beer Can Chicken on the Charcoal Grill

A whole chicken roasted upright over a can of Coldstream Clear Nova Scotia Lager on a charcoal grill with cherrywood smoke for crispy skin and juicy meat.

Time~1 hr CategoryChicken Watch5:55
Beer Can Chicken on the Charcoal Grill — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Preheat the charcoal grill to 400–425°F with Kingsford charcoal briquettes.
  2. 2Pat the chicken dry with paper towel — dry skin helps it crisp up — then rub softened butter all over the skin.
  3. 3Season generously with Top Shelf BBQ Seasoning, covering the entire chicken.
  4. 4Open the Coldstream Clear Nova Scotia Lager, pour out (or drink) about a quarter of the can, and carefully seat the chicken upright over the can.
  5. 5Add a chunk of Furtado Farms cherrywood to the charcoal for a light smoky flavour.
  6. 6Place the chicken upright over indirect heat and cook for 45 minutes to 1 hour, until it reaches 165°F in the breast and 175°F in the thighs.
  7. 7Remove the chicken carefully, rest for 10 minutes, then carve and enjoy.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Chicken
Chicken is a lean, versatile source of complete protein, B vitamins (especially niacin and B6), and selenium. Skinless breast is leanest; thighs and skin add flavour and a little more fat. Always cook poultry to a safe 165°F.
Beer
Beer adds malt flavour and helps tenderize and steam in barbecue, and most of the alcohol cooks off with heat. As a drink, it's best enjoyed in moderation.
Butter
Butter adds richness and helps carry sauce into the meat, but it's high in saturated fat and calories, so it works best as a finishing touch rather than by the cupful.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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