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Recipes
Beer Can Chicken with Potatoes and Corn
6 servings
1 hour, 50 minutes total (Active 20 minutes)

Ingredients

  • 1 tablespoon kosher salt
  • 1 tablespoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon crushed dried rosemary
  • 3 ears fresh corn
  • 24 oz baby gold (or red) potatoes
  • Large aluminum roasting pan
  • 3 tablespoons canola oil, divided
  • 1 can beer (24–25.4 oz)
  • 1 whole chicken (5–6 lb)

Steps

    1. Preheat grill on medium. Combine salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary. Cut corn into thirds. Place corn and potatoes in pan. Add 1 tablespoon oil and 1 tablespoon seasoning mixture; toss to coat. Pour in one-half beer.
    2. Remove neck and giblets from chicken; coat chicken with remaining 2 tablespoons oil and seasoning mixture (about 2 tablespoons). Stand beer can in pan; hold chicken upright and press cavity onto beer can (use can and chicken legs as tripod to stabilize); wash hands.
    3. Place pan on grill; cover and grill 75–90 minutes, stirring potatoes and corn occasionally, until vegetables are tender and chicken is 165°F. Let stand 10 minutes before removing hot beer can. Carve chicken; serve with corn and potatoes.
    Chef's Tip: Chicken and vegetables can also be cooked in a preheated 350°F oven; place pan on rack in lower third of oven and bake 75–90 minutes until chicken is 165°F.

Amount per ⅙ recipe serving: Calories 840, Total Fat 53g, Sat Fat 14g, Trans Fat 0g, Chol 225mg, Sodium 1190mg, Total Carb 23g, Fiber 4g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 60g, Vitamin D 6%, Calc 6%, Iron 20%, Potassium 25%