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Moroccan Spiced Beer Can Chicken


The combination of herbs and lemon juice along with the beer, produces a tender and flavorful beer can chicken.

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: Serves 4 to 6


  • 1 whole chicken (4-5 pounds)
  • 1 12 ounce can beer
  • For Rub:
  • 1 small onion, finely chopped
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh parsley, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon paprika
  • 2 teaspoons ginger, minced
  • 2 teaspoons coarse salt
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric


Combine rub ingredients into a wet paste. Set aside. Wash and remove excess fat, giblets, and the neck from chicken. Pat dry. Apply most of the rub onto chicken and inside chicken cavity. Open can of beer and discard half of it. Place remaining rub into the can. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can. Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 2 hours, or until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.
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