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“I got this recipe from my mom. She got it from a grilling cookbook. When my mom made this chicken she used another chicken seasoning. My family really liked this chicken. This chicken is so moist and doesn't have a beer taste. The skin gets nice and crisp. When I prepared the chicken, I used a cookie sheet per my mom's advice to help coat the chicken evenly. When we made our chicken we turned off the right burner. We also had to have our chicken more in the front on the right as it fell over and burned.”
1hr 15mins

Ingredients Nutrition


  1. Fire up your grill for medium indirect grilling. There's a note that says see page 31. It says to heat on high then turn off the burner on the side the chicken is on.
  2. In a small bowl, mix the grilling blend, brown sugar, and salt.
  3. Remove the giblets and fat from inside the chicken. Rinse the chicken inside and out, and pat it dry with paper towels.
  4. Rub 1 teaspoon of the salty sugar grilling blend inside. Coat the outside with cooking spray, then rub the remaining blend over the outside.
  5. Chug 1/2 of the beer.
  6. If you have an old fashioned pointy manual can opener, pop a few extra holes in the top of the beer can. Hold the chicken upright with it's butt facing down and slide it over the beer can. Tuck it's wings behind it's back.
  7. Put it on the grill, over indirect heat. Pull the legs forward to make a tripod. Close the lid (with the vents partly open).
  8. The chicken will be done 1 1/4 - 1 1/2 hours later.
  9. (If your using a charcoal grill, you'll have to add more coals after 45 minutes, when the old ones burn out).
  10. It's done when an instant read thermometer shows about 180F, the skin is brown and crisp, and the juices run clear in the thickest part of the thigh. Rest on a platter for 5 minutes. Lift the bird off the can and onto a cutting board. Carve and serve.

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