Published Apr 4th
Prep 20m Cook 2h 10m Additional 6h Ready In 8h 30m
Servings 1 whole chicken Calories 392.6

A great way to cook whole fryer chickens. I added my mopping sauce to keep the birds from drying out.

Recipe Ingredients

  • 1 (3 pound) whole fryer chicken
  • 2 lemons, quartered
  • 2 limes, quartered
  • ½ teaspoon garlic salt, or to taste
  • ¼ teaspoon ground allspice, or to taste
  • salt and ground black pepper to taste
  • 6 tablespoons minced garlic, divided
  • ¾ (12 ounce) can beer
  • 4 cups water
  • 1 (12 fluid ounce) can or bottle beer
  • 1 cup vinegar
  • 6 tablespoons Worcestershire sauce
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 3 tablespoons minced garlic
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper

Cooking Directions

  1. 1 Rinse chicken and pat dry with paper towels. Squeeze lemon and lime quarters over the chicken. Mix garlic salt and allspice with salt and black pepper to taste in a bowl and rub the spices over the chicken skin; place squeezed lemon and lime quarters inside the chicken cavity. Place 3 tablespoons minced garlic into cavity. Wrap chicken in plastic wrap and refrigerate 6 to 8 hours.
  2. 2 Preheat grill for medium-low heat; a grill thermometer should read 275 degrees F (135 degrees C) with the lid closed.
  3. 3 Place remaining 3 tablespoons garlic into the partially full can of beer and sit chicken upright on the beer can, taking care not to lose any lemon and lime quarters and garlic.
  4. 4 Pour water, 1 12-ounce can of beer, vinegar, and Worcestershire sauce into a saucepan over medium heat; stir in red onion, red bell pepper, 3 tablespoons minced garlic, salt, and black pepper. Bring the mopping sauce to a boil, reduce heat, and simmer for 10 minutes. Set sauce aside.
  5. 5 Place chicken upright with beer can onto the preheated grill and cook until the skin is browned and the meat is no longer pink inside, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Use a brush to spread mopping sauce on the chicken every 30 minutes as it cooks. Discard leftover sauce.

Nutrition Facts

  • Calories 392.6
  • Carbohydrate 21.2 g
  • Cholesterol 96.9 mg
  • Fat 17.4 g
  • Fiber 3.7 g
  • Protein 33 g
  • Saturated Fat 4.8 g
  • Sodium 1588.1 mg
  • Sugar 3.8 g

Chef's Notes

The nutrition data for this recipe includes the full amount of the mopping sauce ingredients. The actual amount of the sauce consumed will vary.


  1. Neither husband or myself liked the seasoning Will not make it again.
  2. I chicken was moist it lacked flavor. The next time I will rub the dry seasoning between the skin and the meat.
  3. I used Texas rub and Yuengling ale turned out very good.
  4. Meat was very moist but not very flavorful for the amount of work involved in mopping sauce. Would not make this again. Too much work for a regular tasting chicken.
  5. Beer can chicken is awesome and I make it all the time. Today I found we were out of propane on the grill so I decided to use my infrared (NuWave) oven to prepare it. I also wanted to jazz up my normal recipe which is usually just rubbed with simple spices due to my - Read more ...
  6. Make two of these for Thanksgiving--- excellent results! Very moist nice light citrus/garlicky taste- very moist. Sort of a crazy recipe stuffing all those limes and lemons into the chicken- but it worked great. The mopping sauce is highly recommended. If you are only doing one chicken you could cut the mopping sauce recipe in - Read more ...
  7. This was a great recipe! The chicken was excellent. I cooked it without the mopping sauce but I will definitely try it with the mopping sauce next time

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