Baked Chicken Recipe: South of the Border Beer Can Chicken
Prep time
Cook time
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This south of the border beer can chicken is an easy baked chicken recipe that doesn't need a grill. Mexican spices, beer, & chicken is all you need.
Recipe type: Dinner
Cuisine: Mexican
Serves: 4
  • 5 Tablespoons McCormick Grill Mates Chipotle & Roasted Garlic Seasoning
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon McCormick Smoked Paprika
  • 1 Tablespoon McCormick Dried Oregano
  • 2 Teaspoons Liquid Smoke
  • ¼ Teaspoon McCormick Freshly Ground Black Pepper
  • 1 12 Ounce Can Mexican Beer
  • 2 Large Cloves Fresh Garlic
  • 4 Pound Chicken
  1. Mix the first 6 ingredients together to form a really thick paste.
  2. Rub the paste all over and inside of the chicken. Try to rub some of the paste underneath the skin of the chicken so you get even more flavor in the meat.
  3. Place the chicken into a baking pan and put it into the refrigerator over night (uncovered).
  4. Pre-heat oven to 450 degrees Fahrenheit.
  5. You'll be using the lower third rack in your oven, so you may want to remove the rack that's above that one.
  6. Open the can of beer and drink/pour out about ½ cup. Then use a can/bottle opener to open up the top of the beer. I used a bottle opener to punch open large holes that would bend back and open up the top.
  7. Drop the garlic cloves into the beer can.
  8. Place the can into the center of a deep, and heavy, pie pan or a baking pan. Now, carefully place the chicken onto the can and settle the can well into the bird. The can will go in the larger of the two holes, between the legs (yes, I'm snickering too).
  9. Now make sure to open up the hole at the top. Remove anything that might be obstructing the hole. We want that open so that it can vent.
  10. Slide the bird into the oven and cook for 10 minutes.
  11. Reduce the temperature down to 350 degrees Fahrenheit and continue cooking for another hour and twenty minutes. (If you notice the top is getting a little charred, Just cover the charred area with a piece of foil.
  12. Remove from oven and let cool until you can handle the bird.
  13. Hold the can and carefully pull the bird off of it and onto a platter.
  14. Serve and eat!
You don't have to let the chicken rest overnight in the refrigerator if you don't want to. But this is how you get a nice crispy skin on it when you bake it.
Recipe by My Man's Belly at