Cider Can Chicken

Made with Clarksburg Savory Citrus Hard Cider

1 whole chicken

1 can of Clarksburg Hard Cider (we prefer Savory Citrus, Dry, Semi-Sweet, or Double Dry Hopped)

Spice rub

Olive oil

A grill


1 tsp dry mustard

1 tsp granulated onion

1 tsp paprika

1 tsp kosher salt

½ tsp granulated garlic

½ tsp ground coriander

½ tsp ground cumin

½ tsp freshly ground black pepper


Step 1 Rinse bird and dry.

Step 2 Rub on olive oil.

Step 3 Mix rub ingredients in a small bowl and pat onto the entire exterior skin of the bird.

Step 4 Place the bird on a half-full can of Clarksburg Hard Cider.

Step 5 Cook bird on grill upright over a half-full can of cider or on a beer can chicken cooker. Add cider to the can periodically during the cooking time to ensure it is extra moist.

Step 6 Cook until internal breast meat reaches 170° and the thickest part of the thigh is 180°.

Step 7 Let the bird rest for about 5 - 10 minutes.

Step 8 Use cooked drippings left in the pan to drizzle on meat after carving and serving.


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