Your Next BBQ Star: Jerk-Spiced Beer Can Chicken

If you’re an amazing host (like me!), you probably ended the July Fourth weekend with BBQ fatigue and a bare fridge, save for a few cans of light beer. But your friends are depending on you to bring it on again this weekend. Fortunately, I’ve got the fix. This beer can chicken recipe is easy and impressive thanks to the sweet and spicy jerk rub. Turn up the heat with this new twist on grilled chicken.

Jerk-Spiced Beer Can Chicken

Jerk-Spice Beer Can Chicken

  • Prep time: 15 minutes
  • Cook time: 1 hour


  • 1 3 lb roaster chicken
  • 2 tbsp jerk seasoning
  • 1 tsp kosher salt
  • 1 12 oz can light beer


  • Preheat grill to high on one side, and low on the other. Alternatively, you can preheat an oven to 400 degrees F. Regardless, make sure there is enough room for the chicken to stand upright.
  • Pat the chicken dry with paper towels. Trim any extra fat and skin from around the cavity opening. Combine the jerk seasoning and kosher salt together, and rub the chicken all over with jerk seasoning mixture. Pour out (or drink!) about half of the beer, this doesn’t need to be exact. Insert the beer into the chicken, and place on the grill over the low side. Close the lid and cook for about 1 hour, checking on the chicken every 15 minutes. Take the temperature of the chicken in the breast and in the thigh, making sure to reach an internal temperature of 160 degrees F.
  • Carefully remove the chicken from the grill, and very carefully remove the beer from the cavity. Let the chicken rest for 10 minutes before carving and serving.
Jerk-Spiced Beer Can Chicken

#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

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