It’s beer can appreciation day, and here at Weber we truly appreciate the beer can. This recipe is a favorite at the restaurant and is simple to recreate at home on your Weber Grill. Try it out if you like juicy and flavorful chicken!



You can use Weber’s Beer Can Chicken rub or make the rub from scratch using the following ingredients.


1 teaspoon kosher salt

1 teaspoon paprika

1 teaspoon finely chopped fresh rosemary leaves

1 teaspoon dried thyme

½ teaspoon lemon zest

½ teaspoon freshly ground black pepper


1 whole chicken, about 4 pounds, neck, giblets, and excess fat removed

2 teaspoons extra-virgin olive oil

1 can (12 fluid ounces) beer, at room temperature

2 sprigs fresh rosemary

1 clove garlic, crushed

Juice of 1 lemon

1 teaspoon dried thyme

½ teaspoon crushed red pepper flakes



In a small bowl mix the rub ingredients.

Lightly rub the chicken all over with the oil. Season the chicken inside and out with the rub. Tuck the tips of the wings behind the chicken’s back.

Prepare the grill for indirect cooking over medium heat (350° to 450°F).

Open the beer can and pour out about half the beer. Put the rosemary, garlic, lemon juice, thyme, and red pepper flakes into the beer can to add flavor to the steam. Using a can opener, make 2 more holes in the top of the can. Place the beer can on a solid surface. Place the chicken cavity over the beer can.

Transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 160° to 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours. Carefully remove the chicken and can from the grill (do not spill contents of beer can, as it will be very hot), and let rest for 5 to 10 minutes (the internal temperature will rise 5 to 10 degrees during this time). Lift the chicken from the beer can and cut into serving pieces. Serve warm.


The above recipe comes from Weber’s New Real Grilling Cookbook by Jamie Purviance, which can be purchased here.