Ginger Ale-Can Chicken Recipe

Cooking chicken over a can of ginger ale will ensusre that it stays moist while baking. If you're expecting a large crowd for Easter, this recipe that uses two whole chickens is the perfect main dish for your crowd.

Ginger Ale-Can Chicken
Perfectly roasted chickens bake vertically over opened cans of ginger ale. In the hot oven, the ginger ale steams, keeping the chicken moist. This easy roasting method allows fat to drip through and around the chickens, giving them a rich roasted flavor a. Photo: Ralph Anderson
Prep Time:
10 mins
Chill Time:
8 hrs
Bake Time:
1 hrs 40 mins
Stand Time:
10 mins
Total Time:
10 hrs
8 servings


  • 2 (3-lb.) whole chickens

  • 1/4 cup vegetable oil

  • 1/2 cup liquid steak seasoning

  • 1 tablespoon salt

  • 1 tablespoon chopped fresh rosemary

  • 2 teaspoons minced garlic

  • 1 teaspoon pepper

  • 2 (12-oz.) cans ginger ale

  • Garnishes: red leaf lettuce, green grapes, rosemary sprigs


  1. Remove giblets and necks, if necessary. Rinse chickens with cold water; pat dry. Place each chicken in a large zip-top plastic freezer bag.

  2. Whisk together oil and next 5 ingredients. Pour evenly over chickens. Seal bags, and chill, turning occasionally, 8 hours. Remove chickens from marinade, discarding marinade.

  3. Using a can opener, carefully remove lids from cans of ginger ale. Remove one-fourth ginger ale from each can, and reserve for another use, leaving remaining ginger ale in can. Place cans in a lightly greased large roasting pan. Place each chicken upright onto a ginger ale can, fitting can into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.

  4. Bake, uncovered, at 325° for 1 hour and 40 minutes or until a meat thermometer inserted into thigh registers 170° and chickens are golden brown. Let stand 10 minutes; carefully remove cans before serving. Garnish, if desired.

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