smoked chicken in pan standing up with herbs in top

Beer Can Chicken with Beer Salt

Beer can chicken is even better when rubbed with beer salt. This recipe uses imperial stout salt for a malt finish with a kiss of fresh herbs.
Course Main Course
Cuisine American
Keyword beer can, chicken
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 6
Calories 445 kcal
Author Christie Vanover


  • 1 chicken roaster
  • 1 bottle Guinness beer
  • The Walter Imperial Stout salt
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Fresh herbs (rosemary, sage, oregano, parsley)
  • Vegetable oil


  1. Empty a soda or beer can. Fill it with Guinness. Place the can in a beer can chicken roaster rack.
  2. Rinse off the chicken. Pat it dry with paper towels. Sprinkle with the salt, garlic powder, onion powder and paprika. Place the chicken cavity over the can. Fill the can with stems of fresh herbs.

  3. Heat the smoker to 225 degrees with hickory and apple wood, chips or pellets.
  4. Grill for about 3 hours or until the thigh meat reaches 155 degrees.
  5. Increase the grill heat to 325 degrees. Brush the bird with vegetable oil. Continue cooking until the skin gets crispy and the meat registers at 170 degrees.
  6. Remove from the grill and enjoy right away.
Nutrition Facts
Beer Can Chicken with Beer Salt
Amount Per Serving
Calories 445 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 9g56%
Cholesterol 141mg47%
Sodium 132mg6%
Potassium 357mg10%
Carbohydrates 1g0%
Protein 35g70%
Vitamin A 265IU5%
Vitamin C 3.1mg4%
Calcium 21mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.