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Beer Can Chicken with Corn on the Cob


'Tis the time of the year we fly our flag high. To celebrate the nation's big 49, we go all rustic with the Beer Can Chicken with Corn on the Cob. Tender and moist on the inside, crispy and fall-off-the-bone on the outside, there's everything to love about this whimsical dish. Being the patriots that we are, our beer of choice is the local lager Tiger beer—available now in limited edition red. If you want a dish you can count on, our beer can chicken recipe will do you proud.

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Rate this recipe 4.5/5 (13 Votes)


  • For beer can chicken:
  • 4 lbs of Whole Chicken
  • 1/2 Can of Beer
  • For chicken marinade:
  • 100 g of Malt
  • 1 tbsp of Olive Oil
  • 1 tbsp of Salt
  • 1 tbsp of Brown Sugar
  • 1 tsp of Paprika
  • 1/2 tsp of Cayenne Pepper
  • 1 Clove of Crushed Garlic
  • For corn on the cob:
  • 2 to 4 Ears of Corn
  • Large knob of Butter
  • Salt (to taste)
  • Cayenne Pepper (to taste)
  • For honey beer sauce
  • 2 Shallots (Minced)
  • 1/2 Cup of Beer
  • 1 tbsp of Dijon Mustard
  • 2 tbsp of Soy Sauce
  • 1 tbsp of Honey
  • Pinch of Cayenne Pepper (to taste)
  • Olive Oil


Servings 4
Adapted from


Step 1

1. To prepare the marinade, combine malt, salt, brown sugar, paprika, cayenne pepper and crushed garlic in a bowl. Mix well. If the mixture is too thick, pop it in the microwave for a few seconds to loosen it.
2. In a large baking dish, evenly rub chicken with the marinade. Cover with plastic wrap and allow the chicken to marinate in the fridge for at least 2 hours or preferably overnight.
3. Preheat oven to 190C. Allow chicken to come to room temperature before roasting. When the chicken is ready, open the beer can and reserve 1/2 cup of beer for the sauce later. Carefully stuff the chicken’s bottom with the can. Roast in a upright position for 40 to 50 minutes or until golden and cooked through.
4. In the meantime, prepare corn on the cob. Generously coat corn with butter and evenly season it with salt and cayenne pepper to taste. Roast it for 30 to 40 minutes until soft at 180C.
5. To make honey beer sauce, heat a saucepan and add in a little oil. Fry shallots till translucent and stir in the rest of the sauce ingredients. For added flavour, add in the jus from the roasting dish as well. Stir well and continue to cook till the mixture is slightly reduced. Transfer to a dipping bowl.
6. Remove the beer can from the chicken (be careful! It’s hot) and serve with corn on the cob, honey beer sauce and cold beer! Enjoy!

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