An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Beer Can Chicken

Switch up the classic grill-roasted chicken by adding your favorite beer into the mix with this Beer Can Chicken recipe. (An extra beer to sip on is recommended but not required.)

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Cooking for 4 people


  • 1 can 12 oz. lager
  • 1 roasting chicken (4–5 pounds), preferably Amish, or organic
  • 3 tbsp. your favorite dry spice rub recipe divided, or kosher salt, and freshly ground pepper
  • olive oil

Special Equipment

1 Food Prep

  • First, remove the neck and giblets. Next, coat your chicken lightly with oil and season it with 2 tbsp. of your favorite dry rub recipe. For a more classic roasted chicken flavor, omit the dry rub and use only kosher salt and black pepper. Set aside.

  • Finally, open the beer, pour out about 1/4-cup of it for yourself, then make an extra hole in top of the can with a church key can opener. Sprinkle the remaining tbsp. of dry rub into the beer can.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place a vertical chicken roaster on the cool side of the grill. If you don’t have a vertical chicken roaster, just place the beer can on a grill-safe dish. Move the legs on your chicken apart so the body cavity can slide over the top of the beer can. Your chicken will appear to be sitting on the grate.

  • Cook your chicken for 1 to 1.5 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh. Remove your chicken from the grill, being careful not to spill contents of the vertical roaster or beer can, as it will be very hot.

  • Let your chicken rest for 10 minutes before carving and serving.

Elizabeth Karmel

For safe meat preparation, reference the USDA website.

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