Fermentation Riot All Grain Beer Brewing

Beer in Chicken on a Can Recipe

This recipe will give you a deliciously moist and tender chicken. Some like to use cheap beers for this but I am confident that using a maltier flavorful ale will result in an even better tasting chicken.



Remove neck and guts from chicken and rinse out thoroughly with water. Lightly coat the inside and outside with oil or butter and rub the salt, pepper, and your favorite dry rub on the chicken.

Open a beer can and pour it out if is is a light lager because it wont taste the same. Place can on a solid surface and refill 3/8 of the beer can. This is so the beer will boil and volatilize within the can. Grab a chicken leg in each hand and place the bird cavity over the beer can. Transfer the bird-on-a-can to your grill or oven and place in the center of the oven or grill, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over indirect heat at 315°F (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill or oven and let rest for 10 minutes before carving.

Enjoy your Chicken on a Can aka Beer in Chicken Recipe













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I drink when I have occasion, and sometimes when I have no occasion.