Food and Recipes Meat Chicken Beer Can Chicken Recipe Be the first to rate & review! Beer can chicken should be your go-to grill recipe this summer. This recipe makes two grilled chickens, perfect for company or for plenty of leftovers. Rub the chickens with the spice mixture, then refrigerate them up to a day in advance. Keep them uncovered so the skin can dry out and crisp up on the grill. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on June 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall Cook Time: 8 hrs Active Time: 30 mins Total Time: 2 hrs 30 mins Yield: 8 serves Ingredients 1/4 cup kosher salt 1 tablespoon light brown sugar 1 tablespoon ground cumin 2 teaspoons ground coriander 2 teaspoons smoked paprika 1 teaspoon black pepper 2 (3 1/2- to 4-lb.) whole chickens 2 (12-oz.) cans beer (such as Modelo Especial) Directions Stir together salt, brown sugar, cumin, coriander, paprika, and pepper in a small bowl. (If necessary, remove giblets from chickens, and discard or reserve for another use.) Sprinkle skin and cavities of chickens with salt mixture. Chill, uncovered, at least 8 hours or up to 24 hours. Preheat a gas grill to medium (350°F to 400°F) on 1 side. Open beer cans; pour out 1/2 cup beer from each can. (Drink the poured-out beer, or reserve for another use.) Working with 1 chicken at a time, hold chicken upright with cavity facing down, and insert 1 opened beer can into cavity. Pull legs forward to form a tripod, allowing chicken to stand upright. Place chickens upright on unoiled grates over unlit side of grill. Grill, covered with grill lid, until the skin is crispy and a thermometer inserted in thickest portion of thighs registers 165°F, about 1 hour, 40 minutes. Remove from grill; rest 10 minutes. Carefully remove cans; cut chickens into quarters. Rate it Print