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Chicken on the Can

Chicken on the Can


  • 1 teaspoon Kosher Salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon white pepper 
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 2 tablespoons fresh cilantro, chopped
  • Soy sauce


Wash the bird thoroughly inside and out.  
Make the spice blend. Rub the bird with soy sauce inside and out. Sprinkle with spices.  
Place the bird in a large zip lock bag and refrigerate for at least an hour to absorb the flavors. 

Break out your favorite cast iron skillet. Place it on the counter...Grab your favorite can of beer and take a big slug. Place the can in the center of the cast iron skillet. Grab a big nail and poke a few extra holes in the top of the can. Remove the bird from the bag and Lower it legs side down and wings up n Over the can, adjust the legs and tail so the bird sits comfortably and is stable On the can. 
Fashion a bow tie out of aluminum foil to complete the look . Fire up the grill, place the bird on the skillet in the center of the grille Close the cover and let it cook for about an hour until the juices run clear or until the bird has a interior temperature of 160-degrees in the fattest part of the leg. 

Get a pair of of welders gloves to use for removing the CHICKEN ON THE CAN from the grille. 
Be careful when you try to take the bird from the can, I do it over the sink.

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