This was a new concept five or six years ago and by now has become something of a griller’s cliché. But it still makes killer chicken. Figure one whole chicken (3 to 4 pounds) for every two people.

Wash and dry the birds, pat them dry, and rub them inside and out with salt and pepper or your favorite rub. You can oil them down with a little olive oil while you’re at it. Also can marinade in italian dressing first. Open one can of beer for each bird and prop each bird up vertically on the open can of beer, neck to the top, legs down.

Place the beer-can-impaled birds gently on a charcoal grill (so they don’t topple over), lower the lid, and let them bake for about 45 minutes to an hour, depending on the size. As the birds roast, they also bathe in the steam of the beer. The result is as moist and tender a roasted bird as you’ll find this side of Heaven.


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See also:

• Bratwurst
• Charcoal-Roasted Ham
• Charcoal-Roasted Turkey
• Classic Side Dishes
• Fish & Seafood
• Grilled Vegetables
• Perfect BBQ Chicken
• Pork Ribs
• Pretty Good Brisket
• The Perfect Burger
• The Perfect Steak