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Beer Can Chicken


What’s not to love about a Beer Can Chicken? Seriously it’s THE summer hit at our place!  “It’s like Friday night, a 3-day weekend......something in a jar just made for sippin......” (Thanks Kenny!)

Our own beer can chicken rule is that the weather has to be warm enough to enjoy a few hours of doing absolutely nothing but waiting on the chicken. And maybe a cocktail or two......most definitely!

Just turn on the music, enjoy the patio, and most definitely no work when waiting on it.......!

You’re welcome!


                                     BEER CAN CHICKEN


1 can of American Style Lager(drink 1/2 or pour out)

5 # Whole Chicken( insides removed)


2 Tbsp OkieSpice Smoked Paprika

2 Tbsp OkieSpice Smoked Hot Paprika

2 Tbsp Brown Sugar

4 Tsp OkieSpice Smoked Garlic Powder

4 Tsp Onion Powder

2 Tsp Kosher Salt Flakes

1/2 tsp Black Pepper

1 cup Smoklahoma Beer-B-Que Sauce

Heat one side of grill to med/high, leaving burners off other side. Mix together dry ingredients. Spoon 2 Tbsp spice mixture into into beer can (it will fizz a little). Rub 3 tsp spice mixture under skin of chicken. Rub down chicken with a little vegetable oil and remaining spice mix.


Push chicken, legs down, over the can.  Thread a toothpick through the skin to close the neck opening in order to trap the steam in. Place chicken in 9 x 13 disposable pan, using the can and legs to prop the chicken up.

Cover with foil tent and place on unheated side of grill for about 90 minutes, rotating pan about halfway through. (Depending on size of the chicken , it may take longer.....just check temp at 90 minutes and see where it’s at) During last 15 minutes, remove foil and baste the bird from all angles with the Beer-B-Que Sauce. (Chicken needs to register at 160 degrees with an instant read thermometer to be cooked thoroughly.) When finished cooking, remove from heat and let rest at least 10 minutes before using oven mitts to carefully twist the can off.

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  • Kim Zieg