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 heck are you supposed to do with that?


Get yourself a:

  • 4-5 lb. roasting chicken (and wash it well).

Make a rub using:

  • 2-3 tbsp. olive oil,
  • 2-3 cloves fresh garlic (minced),
  • 2-3 tbsp. chopped fresh rosemary,
  • 2-3 tbsp. chopped fresh sage,
  • ¼ tsp. black pepper (no salt).

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

  • lots of that Montreal chicken spice (don’t forget under the wings).


  • 1 can beer (any brand, light or regular).

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.


  • You can also barbecue using indirect heat.
  • Try this same style only roasting in the oven.
  • You can also put another beer in the bottom of the pan.
  • You can make this up to 1 hour before serving (just leave wrapped in foil).
  • A 3 lb. bird will take less time to cook, and a 7-pounder will need a little longer.
  • Chicken cones are also called stands. You can get them at Walmart for about 5 dollars.
    Montreal chicken spice is good but not in the States. They use a different recipe that has that Coumadin in it—yuck!

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