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Beer-Belly Chicken

About this recipe

This recipe started with our dear friend Carol, who is a good cook in her own right, but her version only uses a pinch of salt and a dash of oil. What the hell are you supposed to do with that?


Get yourself a:

Make a rub using:

Rub the rub all over the bird, and then generously shake over top:


Pour out 1-1½ inches of beer into a small pan suitable for the barbecue. Stand the beer can in the pan, put a chicken cone over top, and place your chicken on the cone (facing upright, with the beer and cone up its bum).

Pre-heat the barbecue on high for 10 minutes. Then put your chicken on and turn the heat down to medium (approx. 350-400°F). Barbecue for approx. 1½ hours. When you stick your meat thermometer in the thigh, it should read 180°F when done (and be a little crispy). Towards the end, squeeze fresh lemon over top.

Wrap in foil for 15 minutes before carving.