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Root Beer-Can Chicken


Beer can chicken with a root beer twist. Serve with roasted red potatoes and a sweet-tart broccoli slaw.

Jill Hough, Cooking Light

JUNE 2010

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Rate this recipe 4.4/5 (12 Votes)


  • 1 1/2 teaspoons Hungarian sweet paprika
  • 1 teaspoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon kosher salt, divided
  • 2 (12-ounce) cans root beer, divided
  • 2 tablespoons chilled unsalted butter, cut into pieces
  • 2 teaspoons cider vinegar
  • 1 (3 1/2-pound) whole chicken, skinned


Servings 4
Preparation time 20mins
Cooking time 170mins
Adapted from


Step 1

Prepare grill for indirect grilling, heating one side to medium.

Combine first 7 ingredients, Hungarian sweet paprika, brown sugar, garlic powder, onion powder, red pepper, chili powder, allspice and 1/2 teaspoon salt in a small bowl.

Open both root beer cans; pour 18 ounces into a small saucepan. Set remaining root beer aside (in the can). Bring 18 ounces root beer to a boil. Cook until reduced to 1/3 cup (about 20 minutes). Remove from heat. Add remaining 1/4 teaspoon salt, butter, and vinegar, stirring until smooth.

Rub paprika mixture evenly over chicken. Holding chicken upright with the cavity facing down, insert reserved opened root beer can into cavity. Place chicken on unheated side of grill. Spread legs out to form a tripod to support the chicken. Cover and grill for 1 hour and 30 minutes or until a meat thermometer inserted into meaty portion of thigh registers 160°F, basting chicken every 20 minutes with sauce.

Lift chicken slightly using tongs; place spatula under can. Carefully remove chicken and can from grill; place on a cutting board. Let stand 10 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard can. Carve chicken.

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