Guava Glazed Beer Can Chicken

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Guava Glazed Beer Can Chicken

Serving Size


15 min


2 hours

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Another delicious submission from Rosie Benner, former Nutrition/Culinary Specialist at HEB Grocery Company. A summertime staple! CLICK HERE to watch it come together...


  • 1 WHOLE FRYER (4 ½ -5 pounds)
  • 2 Tablespoons OLIVE OIL
  • 1 can (12 oz) BEER
  • 2 GARLIC CLOVES, chopped
  • 2 tablespoons chopped ONION

For Guava Tropical Glaze:

  • ½ cup remaining BEER

Recipe Info

  1. 1. For Charcoal Grill: Prepare a charcoal fire for indirect grilling by removing the grate and placing the charcoal briquettes to one side of the grill. Line the other side of the grill with foil to collect drippings and replace the grate. Burn charcoal for 30 minutes until ashen. 

  1. 2. For Gas Grill: You can use a gas grill that has dual or individual control burners. Remove the grate and line one side of the gas grill with foil to collect drippings and replace the grate. Heat the grill to 325°F. Remove the giblets and neck from the fryer, rinse and pat dry with paper towels. Brush the fryer with the olive oil and season to taste with salt and pepper inside and out.

  1. 3. Remove ½ cup of beer from the can and save for the Guava Tropical Glaze. Add the garlic and onion to the beer and place in the beer can roaster. Insert the seasoned fryer cavity over the beer can and place on the indirect side of the charcoal or gas grill. Close the lid and begin grilling. Add 4 to 5 charcoal briquettes to the fire every 20 minutes to keep the temperature at 325°F. If using the gas grill, check the temperature every 20 minutes to maintain the 325°F adjusting as needed.

  1. 4. After 45 minutes of grilling, rotate the fryer. Cover the fryer with foil if it begins to get too golden brown and continue to cook until the internal temperature from the thickest part of the thigh and breast reaches 170°F and juices run clear.

  1. 5. Carefully remove the fryer from the grill and place in a foil pan. Lay the fryer down and remove the beer can and holder. Discard the juices. Cover chicken with foil and allow to rest 15 minutes before carving. Serve with the roasted chicken with Guava Tropical Glaze over a bed of white or brown rice. 

For Guava Tropical Glaze:

  1. Combine the guava nectar, orange juice and beer in a heavy bottomed 2 quart sauce pot or skillet and bring to a boil over medium heat. Boil the liquids gently until the reduced to 1 cup of Guava Tropical glaze (about 30 minutes). Cool, place in a small bowl and refrigerate. This Glaze can be made a day ahead.

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