You had me at beer.

I have always wanted to try beer can chicken and I found this awesome recipe that I will be trying at some point this year. You get to drink beer, it has some of the crispiest skin, super juicy meat, no stress and it just looks cool. I will be adding my little Stryker touches throughout in quotes if you want to try it my way.


  • 1 can light lager (Since we are in Texas, I would recommend trying to find Shiner Light in can)
  • 1 3 1/2- to 4-pound chicken
  • 2 tablespoons of your favorite chicken spice (Since I am from Maryland I got to recommend Old Bay, if you haven't tried Old Bay it it like sprinkling crack on your food)
  • Special equipment:A foil baking pan (for drip pan)


Pour out (Pour out? Screw that you drink half that beer you earned it) half of beer.
Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner). Add water to pan to a depth of 1/2”.

Season chicken with favorite seasoning (for me Old Bay). Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 45-60 minutes. (If using charcoal, you may need to add more to maintain heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings.( I am sure you had to buy at least a six pack to enjoy this, go ahead and finish the rest of those beers as a reward)