Citrus & Serrano Beer Can Chicken

Serves 4-6


  • 1 whole chicken, giblets removed, rinsed & pat dry
  • 16 oz can of beer
  • salt
  • pepper
  • handful of crushed garlic cloves
  • serrano peppers
  • rosemary
  • Poe-Co-Loco seasoning (see ingredients below)
  • butter for basting
  • 1 tsp white pepper
  • 1 tsp ginger, minced

Poe-Co-Loco Seasoning

  • 1 tsp ground cumin
  • 1 tsp dark chili powder
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper

Minted Tuffle Sea Salt (optional)

  • 1 lb sea salt
  • 1 can of truffle peelings
  • 1 large bunch of mint, chopped

Vanilla Sugar (optional)

  • ½ lb sugar
  • 2 vanilla beans, split in half


Make Poe-Co-Loco Seasoning

  1. Combine cumin, chile powder, paprika, coriander, cayenne, white pepper and ginger together in a large mixing bowl and stir thoroughly to mix

Minted Truffle Sea Salt (optional)

  1. Combine all ingredients. This mixture will last indefinitely if kept covered tightly

Vanilla Sugar (optional)

  1. Remove the inner vanilla from the bean and mix with sugar.  Place vanilla bean shell into the sugar, cover and store in a plastic container

Season & Grill Chicken

  1. Season chicken with salt and pepper
  2. Place serrano chilies and rosemary sprigs under the chicken skin on both sides
  3. Rub a handful of crushed garlic cloves over the skin
  4. Drizzle with yuzu citrus juice, fresh lemon and lime juice
  5. Pour ½ can of beer into a glass
  6. Prop chicken on the half-empty can
  7. Place can and chicken upright on grill and cook 45 minutes to 1¼ hours over medium heat.  (Grilling times vary depending on the size of the chicken. With a meat thermometer, check for an internal temperature of 160° to know your bird is done!)