Ginger Ale Can Roasted Chicken On The Grill

Try this fun twist of making chicken on the grill with a can of Ginger Ale and a whole chicken. An easy way to cook a moist and flavorful chicken.

Ginger Ale Can Chicken on the Grill. What a cool idea! Love the glaze. Yum!

Ginger Chicken on the Grill

I love trying different grilling recipes each summer. Like this Pork Tenderloin and Apple with Onion Recipe, or Greek Pizza on the grill

When I saw a chicken sitting over a can of ginger ale on the grill in a Southern Living magazine, I knew I had to try it. I have to say my favorite part of this chicken was the glaze. Heads up – It’s a little spicy. If spicy isn’t your thing, dial the red pepper back.

The glaze is so delicious. I thought that it would be a perfect sauce for Chinese Food Recipes.

Ginger Ale Can Chicken on the Grill. What a cool idea! Love the glaze. Yum!

And, Voila’ – A chicken sitting on a can of ginger ale roasting on the grill.  

Suggested Equipment:

[box] [/box]

Here’s the recipe, and printable

ginger ale chicken

Ginger Ale Can Chicken on the Grill

No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8
Calories: 239cal
Author: Melissa
Cost: $15



  • 1 Tbsp. salt
  • 1 tsp. paprika
  • 1 tsp. sugar
  • ½ tsp. black pepper
  • ½ tsp. ground ginger
  • ¼ tsp. cayenne
  • 1 whole chicken about 4 lbs.
  • 1-2 cups water
  • 24 0z. Ginger Ale 2 cans


  • 1 cup Ginger Ale
  • 2 Tbsp. brown sugar
  • 1 tsp. ground ginger
  • tsp. ground red pepper


  • Preheat the grill, heating it to around 400 – 475 degrees
  • Mix all of the rub ingredients together in a small bowl
  • Place the chicken in a roasting pan, and spread the rub all over
  • Sprinkle some on the inside, as well
  • Open the Ginger Ale, and pour 1 cup of ginger ale into a sauce pan
  • Add brown sugar, ginger, and pepper
  • Place the chicken over an open can of ginger ale that is at least half way full of soda
  • Use the legs of the chicken, and the can as a tripod
  • Pour enough water to cover the bottom of the pan, and measuring about 1 inch high
  • Place the pan on the grill, and close the lid
  • Grill for about 1&1/2 hours, turning the pan occasionally, and basting chicken with juices in the pan each time your turn it
  • While that is grilling, make your sauce – turn the heat on the stove to med/high, and bring sauce to a boil
  • Reduce heat, and simmer for about 15 minutes, or until the sauce has thickened a little, and has reduces by half
  • When the chicken is ready, remove it from the can, slice, and serve with the glaze


  • I have a thermometer on my grill which helped me adjust the temperature. If you don’t just turn some of the burners off – leaving 1/2 to 3/4 of them going on medium/high heat
  • Check doneness of chicken by inserting a meat thermometerinto a thick piece of meat. It should be 165 degrees
nutrition facts are only an estimate 


Serving: 4g | Calories: 239cal | Carbohydrates: 8g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 788mg | Potassium: 220mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 535IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

[box] [/box]

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.