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Roasted Ginger Beer Can Chicken

Makes 4-6 servings


  • Makes 4-6 servings


  • 5-6 pound oven roaster whole chicken thawed
  • 2 teaspoons vegetable oil
  • 1/4 cup Tony Chachere's seasoning or similar Creole seasoning
  • 12 ounce can ginger beer or half fill an empty can with a bottle of Reed's Ginger Brew like I did


  • Rinse chicken inside and out with cold running water; pat dry with paper towels.
  • Move oven racks to the lowest level; preheat oven to 350 degrees.
  • Rub oil over all sides of chicken.
  • Rub seasoning all over chicken and sprinkle some inside the cavity.
  • Pour out half of the beer in the can.
  • I use a chicken roasting rack inside a baking pan (purchased at Wal-Mart).
  • Place the half-filled can of beer in the center of a roasting pan.
  • Carefully ease the cavity of the chicken onto the beer can. Place chicken into oven.
  • Bake for about an hour and a half or until chicken is nicely browned and thoroughly cooked. The internal temperature should reach about 180 degrees when inserted into the thickest part of the thigh, and the legs should move freely at the joint.
  • Using oven mitts, carefully remove chicken from oven.
  • Allow chicken to rest for 10 minutes.
  • Carefully lift chicken off can of beer and place on serving platter.
  • Slice and serve.


Recipe adapted from :http://www.betterrecipes.com/blogs/daily-dish/2011/01/14/beer-can-chicken