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Beer Can Chicken (5/18/2007)

Beer Can Chicken

1 whole Chicken
½ of 1 12 oz. Can light beer (room temperature)
2 teaspoons minced garlic
2 sprigs fresh rosemary
2 teaspoons olive oil
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
Juice of 1 lemon


1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon fresh rosemary, chopped
1 teaspoon dried thyme
½ teaspoon black pepper, ground
½ teaspoon lemon zest
½ lemon, sliced


Combine all rub ingredients in a small mixing bowl, except lemon slices. Remove giblets and the neck from chicken. Sprinkle rub all over the chicken, inside and out. Place lemon slices in between skin and breasts. Place in the refrigerator for 5-6 hours. One-half hour before cooking, remove chicken.

Open a can of light beer and discard half of it (pouring it in a glass and consuming is allowed). Let the remainder of the beer come to room temperature. Make sure to pierce two or three more holes in the top of the can of beer. When beer is at room temperature add minced garlic, rosemary, thyme, olive oil, lemon juice, pepper, cayenne pepper and salt to it. Place chicken on top of can and insert can into cavity.

Preheat grill to 350-degrees. Use indirect cooking. For example, if you grill has three burners, use your outside burners. Turn off middle burner. Place bird on center part of grill and cook for about 1 hour or until the internal temperature of the bird is 180-degrees (insert thermometer in thickest part of breast without touching bone). Remove chicken when finished and let set for about 5-10 minutes before carving. Be careful when removing chicken, contents of beer can may very hot, and could spill.

This Week's recommended wine...'Goats do Roam' Rose
Fairview Winery

A pink wine that's not sweet! Juicy, vibrant and mouthwatering with
strawberry aromas and flavors of herbs and raspberries. $6.99 this
weekend at Van's in East Dubuque - The Tri-States' Wine Specialist

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