Spicy Beer Can Chicken

  • serves 6
Matt Dunigan
Matt Dunigan Road Grill


31 Ratings
Directions for: Spicy Beer Can Chicken


Spicy Beer Can Chicken

1 5 lbs. whole chicken rinsed and patted dry

1 can tallboy beer

Jamaican Marinade

3 scallions finely chopped

tsp ground allspice

tsp cinnamon

½ tsp nutmeg

½ tsp cloves ground

Splash of soy sauce

Juice of 2 limes

1 Tbsp finely chopped fresh ginger

¼ cup vegetable oil

2 fresh habanero chilies, seeded and minced (optional)


Spicy Beer Can Chicken

1. Place chicken in a large sealable bag and pour the marinade over the chicken. Shake the bag to ensure the chicken is evenly coated. Marinate in the refrigerator for 6-8 hours. Remove from marinade and allow chicken to come to room temerpature. Prepare barbeque for indirect cooking medium high temperature 375F (190C). Leave one burner off and place a drip pan under the burner that is off.

2. Remove half of the beer from the can.

3. Using dry towels, carefully remove the chicken from the barbeque. Cover the chicken loosely with foil and let rest for 15-20 minutes. Once rested, remove the chicken from the beer can. Carve and serve.

Jamaican Marinade

1. Combine all the ingredients for the marinade in a blender and puree until smooth.

See more: North American, Caribbean, Main, Poultry, Grill, Chicken, BBQ


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