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Beer Can Chicken With Fogo Lump Charcoal
WEDNESDAY 02.10.2016

Here is a recipe for a delicious charcoal grilled beer can chicken. Try it! 


  • 1 12-ounce can beer
  • 1 tablespoon spices (your choice – Cajun, lemon-pepper, curry, etc.)
  • 1 (2-1/2) pound roasting chicken
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon ground black pepper
  • 1/2 tablespoon chopped fresh thyme
  • 1/2 tablespoon chopped fresh sage and font


Preheat outside grill to 400°F.

Pour out a quarter of the beer from the can. Add 1 tablespoon of your favorite spices (Cajun, lemon-pepper, curry, etc.) to the remaining beer in the can.

Place the compound butter under the skin of the chicken breast, and rub the olive oil, black pepper, thyme, and sage (or substitute your favorite spices) on the outside of the chicken.

Insert the entire beer can into the cavity of chicken. Arrange the chicken upright and place it directly on the barbecue or smoker grill. Shut the lid and smoke/bake for approximately 1 to 1.5 hours, or until the internal temperature reaches 180°F and the juices run clear when the thigh is pierced with a fork. Remove and let rest for 15 minutes.

Carve into 6 serving pieces.

Serve with your favorite side dishes.


Try one of those big 5-7LB chickens for your beer can chicken recipe, this will feed the entire family and some more. Just add to the cooking time. Remember chicken needs to be well done. Clear juices = ready. Better yet, can a meat thermometer and eat save.


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