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One "Dish" Chicken


Bean Can Chicken

Beer can chicken is a very familiar recipe…that is placing a whole chicken on a can of beer (or coke) and slow grilling it. The process both infuses the chicken with a distinctive flavor and ensures an exceptionally moist flesh. For a twist, instead of using a can of liquid, why not try a can of beans instead? The concept is the same, flavoring and moisturizing the meat, as well as providing a side item with the entree!

I first came across this concept last summer while visiting a post by Kat at A Good Appetite and this recipe. I knew it was a must try and I have not been disappointed. My sister in law and I actually cooked several last fall while evacuating (ok, we didn’t leave) during a passing hurricane here in Florida.

To sum it all up. The beans flavor the chicken, and the chicken the beans. Up until tonight I did slip the chicken on top of the bean can, but tonight I got to use my new pan which actually holds the liquid in a core in the center, which you drop the bird over, and the round griddle allows you to add vegetables that grill along with the chicken. I wrap mine thoroughly in foil to ensure even cooking, and remove the foil in the last few minutes of cooking so that the skin of the chicken can brown.

This no doubt is the way to go for a hearty, healthy, fuss free meal. It is a regular dinner staple at our house. I promise you won’t be disappointed.


No Butts About It!

Bean Can Chicken


  • 1 whole chicken
  • 1 large can of beans, choose any flavor
  • Chicken rub or desired seasonings (I use McCormick Grill Mates)
  • Fresh vegetables of choice, cut into large chunks: 
    •   1 onion
    •  3 potatoes
    •  3 medium carrots
    •  1 zucchini squash
    •  4 ears of yellow corn
  • Melted or spray butter for keeping vegetables and chicken moist during cooking


Rinse outside of chicken with water and slide the neck of the chicken over the opened can of beans, or onto core of chicken roaster. If using chicken roaster, fill well of core with beans before dropping chicken over. Thoroughly coat the skin of the chicken with desired rub. Place the cut vegetables around the chicken and wrap entire dish with foil. Place on grill and slow cook at 350 degrees for about 1 1/2 hours, or until internal temperature of chicken has reached at least 165 degrees. Remove foil during the last 10 – 15 minutes of cooking to brown the chicken skin. Remove from the grill and let sit for about five minutes. When chicken is cool enough to handle, remove from bean can or metal core, cut and serve with beans.

*If using the can of beans as the base, you may find it a little difficult to slide the chicken all the way down. You may need to manipulate the chicken cartilage to lower the bird entirely. Also, I suggest you place the entire chicken and can on a grill safe pan covered with foil. The chicken and beans will produce a lot of juice that you do not want dripping all in your grill.