cup McCormick GRILL MATES® Montreal Chicken Seasoning, divided
can (12 ounces) beer (Alternate: juice, soda)
Potato or Apple
Preheat gas grill to medium-high heat. Remove giblets from chicken cavity. Rub chicken with oil. Sprinkle cavity with 1 1/2 tablespoons of the Montreal Chicken Seasoning. Sprinkle remaining Montreal Chicken Seasoning evenly over chicken.
Remove half of beer. Place can in ChickCAN® rack. Place chicken onto rack in upright position, with legs downward. Insert potato or apple into neck cavity to retain steam. Place rack in pan on grill to catch drippings.
Using the indirect cooking method (turn off one burner and set chicken on that side, keeping the mounted bird away from the direct heat) with lid closed, grill 1 1/2 hours or until chicken is done (internal temperature of breast reaches 170°F and thigh reaches 180°F). Remove PERFECT ROAST® Thermometer and chicken from can before serving.
*This stand holds the chicken and can upright for ease of grilling!
Additional seasoning can be added to can for extra flavor.
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Total Fat13g (0%)
Saturated Fat 4g (0%)
Trans Fat 0g
Total Carbohydrate7g (0%)
Dietary Fiber 0g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Paul - Ellicott City, MD
12/11/2014 1:41:58 AM
What makes beer can chicken so good is the moisture and flavor that the steaming beer imparts to the chicken while cooking. I use Guinness exclusively. And olive oil and ground black peppercorns on the exterior for initial seasoning, about an hour before cooking. Wrap the wings with bacon strips to prevent burning. I use an electric smoker with digital temperature control set for 275. Preheat smoker, put chicken in on rack over catch pan; one hour later add hickory chips to smoker; remove chips in about 30 minutes before they burn (which can impart a nasty flavor); let cook in sealed smoker for another hour or two, depending on bird weight; when 'done' indicator pops, pull the bird from the smoker; slice and serve hot with Silver Queen corn on the cob and grilled asparagus. Watermelon for desert.
Twig - Waupaca, WI
2/10/2011 11:07:57 AM
I'm intrigued about using Everclear but I have concerns about using a 190 proof alcohol around an open flame. But I guess if it tastes good its worth the risk.
Stan - Lancaster, PA
6/29/2010 8:17:43 PM
This is the best way to cook chicken, However, a very shallow pan and turn Chicken half way through so the lower part get crispy brown also. Try Perdue Cornish Game Hens also. The trick is the can. I used a small tomato paste can without the CHICK CAN , worked GREAT. Atleast two times a week.
RR - Miami, FL
6/10/2010 11:14:07 PM
Note from Webmaster: Everclear is a brand of neutral grain spirit.
Mantis - Dallas, TX
12/3/2009 11:06:19 PM
You are right! The Everclear works much better.
ella - laredo, TX
9/4/2009 2:51:11 PM
I HAVE MADE SEVERAL VERSIONS OF THIS - TRY USING A TERIAKI GLAZE & ORIENTAL SPICES ON THE CHICKEN AND PLACING IT ON A CITRUS OR PINEAPPLE FLAVORED SODA. ALSO BBQ SAUSE & SEASONING IS GOOD FOR A ROOT BEER OR DR. PEPPER SODA.
TO KEEP WINGS & LEGS FROM BURNING WRAP WITH FOIL AND UNCOVER LAST 30 MINUTES OF COOKING - OTHERWISE FOLLOW DIRECTIONS AS INDICATED IN RECIPE.
Sheldon - Austin, TX
8/16/2009 5:55:06 PM
Instead of beer, try using Everclear. It keeps the chicken really moist.
ARP - Bartlesville, OK
8/1/2009 1:19:03 PM
GLUTEN FREE Needed to find a way to make this gluten free. Used a gluten free beer (Budweiserâ€™s Red Bridge) give it a hint of sweetness must be from the Sorghum Based Beer.
linda - southampton, NJ
2/13/2009 8:18:02 AM
I roast this in the oven @350, takes about 1 1/2 hrs or until tester pops. I put some garlic under the skin & also add 3 or 4 cloves into the can. I have also added 1 tsp of liquid smoke to the can. Absolutely the best. Just make sure you put the chicken into a shallow roasting pan.
Pat Melson - georgetown, DE
9/18/2008 11:00:13 PM
really enjoyed it and I used diet coke with mine and it done the trick
linda - perkiomenville, PA
6/26/2008 12:52:08 PM
I love this recipe. There are many variations as well. I put a spicy rub on the chicken and under the skin, then added some to the can as well. A beer can was too small for the chicken I used, so I put some beer in an empty vegetable can. It was really sturdy. It Came out really juicy, cooked quickly and the extra spice in the can provided extra flavor.
Hilda - Byron, GA
6/26/2008 10:49:08 AM
A fan of the beer can chicken, I have found that the use of soda pop makes the chicken so much sweeter, in fact even a diet soda is great. Just make sure to pour out 1/3 of the liquid.
Danielle - NJ
5/29/2008 4:02:19 PM
Love this recipe. Be aware: you can not cook the chicken directly on the heat. Make sure the burner you are putting the chicky on is off. I burnt a bird once by doing that. Otherwise I LOVE IT>>>DELICIOUSNESS!!!!
Marilyn - Washington, DC
3/16/2008 9:26:27 PM
I used the oven to cook this Beer Can Chicken [Oven Roaster] with a can of Mountain Dew. I didn't feel that the recipe had enough seasoning on it and by the time it was done, it didn't taste as though I had seasoned it at all. I was truly disappointed. And, the oven roaster had an almost gamey flavor -- something I wasn't expecting and this too disappointed me. I will try again; but, I will heavily season it my own way. I can decide whether or not I will use the "beer/soda can" again. The roaster was moist though. Kudos on that point only.
mann - p a, NJ
8/23/2007 7:05:25 PM
Best and easiest thing cooked on grill. Didn't stuff neck so marinade bubbled down the side. Very good made at two barbacues already
blah - boothwyn, PA
8/5/2007 11:41:58 AM
I think this is one of the easiest ways to do a chicken, everyone loves it!
MARILU LOPEZ - BAY SHORE, NY
7/18/2007 12:48:58 PM
This recipe is great, I did with spices blended, white wine, chili pepper in the oven ,delicioussssssssssssssss!!!!
Kathy M - Burlington, WI
7/9/2007 3:08:00 PM
We too have a name for the beer can chicken. My twins thought it was funny to stick a can in a chicken's butt so we call it "Chicken Butt". Anytime they see the chicken defrosting they know we are having Chicken Butt for dinner.
Also try the McCormick Rotisserie Chicken Seasoning as a rub. It is excellent. ENJOY...
Shelley SADOW FRANKEL - MILLBURN, NJ
7/4/2007 12:23:16 PM
I am having a hard time visualizing what type of pan would catch the drippings? Would the pan be solid and the chicken woud cook by the heat of the grill? Thanks Shelley originally from Brooklyn New York
NOTE FROM WEBMASTER: I found that an aluminum pie pan worked best. The indirect heat of the grill is indeed what cooks the chicken.
Windy - Cincinnati, OH
7/3/2007 3:48:11 PM
Try orange juice instead of beer for a much better flavor.I use kosher salt , black pepper and cayene pepper for a rub with no oil.I use toothpicks to hold the wings out so the entire chicken gets brown and crispy.A little foil over the wings keeps them from burning and if you squeeze it tight over the wings they will get crispy without burning. Yes some people eat the wing tips or at least gnaw on them.
Todd Bross - Union, ME
6/27/2007 7:18:21 PM
A great recipe & technique for a moist bird. Here's a little trick to help the thighs cook evenly with the breast meat so the white meat isn't dry. Place the bird breast side down and hold the bird with both hands. Place your thumbs over the hip joints and, pressing down firmly & slowly, *pop* the hips out of joint/socket. This will flay the legs open & away from the bird's torso and expose the thighs to the same heat every other part of the bird is getting. No more raw thighs & moist breast or done thighs & dry breast.
Phil Redmond - Bethesda, MD
6/26/2007 2:34:02 PM
We Love it!!! Our family has nicknamed this recipe "Hoo Ha Chicken".... (because the beer can goes up the "hoo-ha" of the chicken).
David J. Cherochak - Gaithersburg, MD
6/25/2007 9:15:25 AM
I made this recipe yesterday using my favorite red wine and a small amount of lime juice and Emirl's Chicken Rub. Absolutely fantastic in my oven.
deborah cotton - wilmington, NC
6/24/2007 12:50:33 PM
We've been making chick-can chickens on the grill for a few years now. The key is to open the beer & pour off about a third of the can for the chef to drink before proceeding. We use a small onion or a medium onion cut in half in lieu of potatoe or apple. The cooked onion is the prize for the guest of honor! This is definitely easy enough for family, but often requested by guests! You can let the chicken set (in the fridge for about an hour) in a mixture of olive oil, lemon and basil or oil, cilantro and lime instead of the premade seasoning. All 3 of these are excellent alternatives to boring, dried out chicken on the grill and need so much less monitoring! Enjoy!
Craig - Stratford, NJ
6/24/2007 12:13:39 PM
With charcoal smoker and hickory wood, I wrapped bird in aluminum foil, 4 hours. Oh So good.
DAVE BRAZEZICKI - BALTIMORE, MD
6/22/2007 12:41:58 AM
NEVER DONE BEER CHICKEN BEFORE BUT I WILL TRY THE BEER CAN THING. I GRILL WITH CHARCOAL YOU NEED TO TELL PEOPLE HOW TO COOK WITH CHALCOAL. I GRILL WITH GRILL MATES CHICKEN RUB & THE CINNAMON CHIPOTLE RUB . I ALSO GRILL ALL YEAR ROUND, IN THE RAIN OR SNOW . I CONSIDER MYSELF A GRILL MASTER . MY NEIGHBORS ALL COME OVER TO TASTE WHAT I'M GRLLING THAT DAY . BEEN GRILLING FOR ABOUT 25 YEARS. MONTREAL IS A GOOD STEAK RUB . ANY OF THESE COULD HAVE WATER,VINEGAR AN OIL FOR A GOOD MARINADE.
Luann - East Hartford, CT
6/16/2007 11:43:07 AM
THE BEST CHICKEN THAT I HAD IN ALONG TIME... TRY IT... YOU WILL>>> love it <<< BEST BY FAR ! ! !
CDR Jasper Smith - Williamsburg, KY
6/11/2007 2:58:28 PM
The perfect chicken recipe! I cooked it in my smoker and by the looks of everyone's face who had ate it you would have thought we had smoked more than Perdue chicken!
Tillie Polen Scholz - Bay Shore, NY
6/8/2007 1:51:53 PM
I make the Beer Can Chicken in the oven, I use soda or water as I don't usually have beer in the house. Its great, and so easy. and everyone loves it.
Paris - Westover, MD
6/6/2007 8:30:13 PM
This was excellent. I have a recipe like this one, only mine is called Beer Butt Chicken. Still your recipe was great, only I never had the rack, You literally saved my chickens butt. Thank you Jim Perdue.
Meredith Parker - Waldwick, NJ
6/3/2007 7:17:17 PM
This was a "BIG" hit with the family and will be made for the rest of the summer, every week for lunch and dinner, At every family function and The recent Block Party we are planning with barbecue roasted chicken. Thanks Frank!
ROLAND - NEW ROCHELLE, NY
6/2/2007 1:46:42 PM
VERY EASY, YOU CAN USE ANY SPICE BLEND OR YOUR OWN RECIPE. THE TRICK IS THE CAN! KEEPS EVERYTHING TENDER & JUICY!
Tyrone Soholaces - Rivera Beach, FL
5/30/2007 7:55:38 AM
This was some good stuff!!!
Kay Kelly - Burlington, MA
5/21/2007 8:04:33 PM
Had this at my brothers house this past weekend...was..SOOOOOOOOOO mouth watering... can't wait to cook it and impress my guests !!
Guadalupe - Lagrange, KY
5/19/2007 1:42:34 PM
it was hhhhhhhhhhhooooooooooootttttttttttttttttttttttttttttttttttttt!!!!!!!!!!!!!!!!!!!
Keith Johnson - Congers, NY
5/14/2007 7:38:15 PM
Outstanding recipe, the chicken was moist and delicious!