Champagne in a Can?
Several years ago, our friends Patrick and Jennifer introduced us to Beer Can Chicken. I had seen it online for years, and admit I was skeptical about it. “What’s the big deal?” I wondered. Then Pat made it for us, and I found out what a big deal it is. The method creates a really flavorful and incredibly moist roast chicken on your grill, and all the parts – breasts and thighs – are equally cooked to perfection, with no parts over or undercooked.
My recipe is “upgraded” from the original, as I never have beer on hand. I’m simply not a fan. Instead, I used champagne because… why not? Sadly, champagne cans are not the right size for the beer can holder, so I just poured a little champagne into a seltzer can I had saved for the purpose, and everyone (except the chicken) was happy. As I was pairing this grill-roasted chicken with a rosé for the Provence WineZine, I went one step beyond the champagne and switched out the typical seasoning of dried thyme for Herbes de Provence. It tasted fantastic and was a wonderful pairing with the rosé. Click the link above to read more about the wine.
~ David
Champagne Roast Chicken
To print this recipe, please click the small printer icon below.
Ingredients
- 1 4–pound organic chicken
- extra virgin olive oil
- 1 tablespoon kosher salt (I use Morton’s — see notes)
- 1 tablespoon freshly ground black pepper
- 1 tablespoon Herbes de Provence
Instructions
- Bring the chicken to room temperature about 30 minutes before grilling. Heat the outer burners on a gas grill to high. (My grill has three burners, I light the first and third. If you are using a charcoal grill, search for “beer can chicken charcoal grill” online to find many recipes with instructions for charcoal grills.) Check the grill temperature after 20 minutes and adjust the heat so that it maintains a temperature of 350°F to 360°F.
- Meanwhile, wash and dry the chicken. Rub it all over with the olive oil. Mix together the salt, pepper, and Herbes de Provence; rub this mixture all over the chicken.
- Place a half-full can (see notes) into the can holder (which are readily available online) and spray the can and the holder well with cooking spray. Alternatively, rub these all over with oil. This will ease removal of the chicken when it is done.
- Carefully lower the cavity of the chicken down over the can, with the legs downward and facing you to form a tripod of sorts (see photo below the recipe card). Place the whole thing in a disposable aluminum roasting pan with the legs toward one end, then set it on the grill. Center the pan between the two working burners with short ends of the pan toward the front and back of the grill. Close the lid and do not open for at least 1 hour. Keep an eye on the temperature and make sure it stays around the 350°F mark.
- The chicken will be done anywhere from 1 hour, when you first check it, to an additional half hour. You can use an instant-read thermometer to check the temperature, or you can use the old-fashioned method I use of poking the chicken with a skewer between the thigh and torso to see if the juices run clear. Make sure you go deep, especially in the thigh area; if you see any red, it needs more time.
- Turn off heat and bring the pan to a practical work surface. Removing the chicken from the can and frame takes two people. Have one person stick the handle of a wooden spoon through the neck opening down until it hits the can; push down. A second person will use two large forks to lift the chicken off the frame and onto a cutting board. Tent will foil and let it rest for 5-10 minutes.
- Carve and serve!
- Serves 6.
- Notes:
- • Why do I tell you what brand of salt I use? If you weigh a tablespoon of Morton’s salt and compare it with the weight of a tablespoon of Diamond Crystal, you will notice that Morton’s is almost double the weight, thus double the salt flavor. You would need to adjust your salt amount to account for the difference.
- • If you make this with beer, simply pour off or drink half the can. Alternatively, you can reuse and empty soda can, half-full of whatever you like. The whole point it is that whatever is in the can keeps the interior of the chicken moist with steam. Wasn’t it fun using champagne, though?
© 2026 Copyright Cocoa & Lavender
Mimi Rippee
July 5, 2025 at 4:58 amNice! I always have champagne on hand!
Cocoa & Lavender
July 5, 2025 at 7:33 amThanks! It’s the perfect kitchen staple, Mimi.
Barb
July 5, 2025 at 6:37 amI love Beer Can Chicken! I’ve been making it for at least 20 years. I’ve used white wine instead of beer, but never champagne. I smoke the chicken which gives it incredible flavor. You can smoke on a gas grill by simply creating a package of wood chips using aluminum foil and then taking a knife and making small slits in the foil to allow the smoke to escape. Rosé is perfect with the chicken. Like you, I don’t care for beer. I also use Herbes de Provence to season the chicken.
Cocoa & Lavender
July 5, 2025 at 7:34 amThanks, Barb — doesn’t it make the most succulent chicken? I’ll have to try smoking it — I’ve never done that. Herbes de Provence go perfectly with this!
Mad Dog
July 5, 2025 at 7:06 amWhile I don’t suppose the chicken enjoyed the can, I’m sure it appreciated the champagne! That looks delicious, I’ve never done a beer or wine can chicken – perhaps it’s time to give it a go.
Cocoa & Lavender
July 5, 2025 at 7:37 amGood point, Mad Dog — the champagne was definitely an upgrade for the chicken! I do recommend that you try it — the results are quite amazing.
Cindy Cook-Keller
July 5, 2025 at 7:54 amSounds delicious…and fun! I don’t see the photo of chicken on the can…can you send, please, as this would be helpful☺️
Cocoa & Lavender
July 5, 2025 at 8:02 amHi Cindy — Glad you like the sound of the recipe! I just emailed the photo to you, but it’s above just below the recipe card. You can see the stand and a little bit of the blue-ish can. Let me know if you need info on a holder!
angiesrecipes
July 5, 2025 at 10:35 amWhat a fantastic idea! The bird is perfectly roasted, David.
Cocoa & Lavender
July 5, 2025 at 2:58 pmThanks, Angie — it really works so well!
Eha Carr
July 5, 2025 at 2:44 pmHave read about this ‘forever’ but never had the chance to make or taste. Looks lovely the way you have presented it. I interesting to read that white wine also works . . . homework needed 🙂 !
Cocoa & Lavender
July 5, 2025 at 2:59 pmOnce I tasted it, Eha, I was convinced. And, when it’s especially hot outside, there is no need to heat up the kitchen.
FEL!X
July 5, 2025 at 5:48 pmDefinitely it was fun to use Champagne!
I’m not a beer lover too, made it already with white wine sometimes – thank you for the reminder!
David Scott Allen
July 6, 2025 at 2:25 amI’m glad to know I’m not the only one who doesn’t live beer! White wine is a great option!
Ronit
July 6, 2025 at 11:20 amI’ve yet to try this way of preparing chicken. The photo of the prepared chicken, with its crispy skin, is very tempting!
Using Champagne in lieu of beer is brilliant. 🙂
David Scott Allen
July 7, 2025 at 3:11 pmRonit — Now that I know from the comments that white wine works, I might use that. I wasn’t sure if the bubbles made a difference! It really is a brilliant way to prepare a roast chicken!
Ben | Havocinthekitchen
July 6, 2025 at 4:06 pmI’m not a fan of beer either, so your version is right up to my alley (and I bet apple cider works nicely, too.)
David Scott Allen
July 7, 2025 at 3:12 pmI think the apple cider is a wonderful idea, Ben — I will be trying that next!
sherry
July 6, 2025 at 11:00 pmI do love a roast chook! I had to read the recipe a few times as i wasn’t getting what happens. I see now – the half-full can of champers acts like a steam bath 🙂 Looks really delicious. I usually use Maldon salt, and also some aussie brands. Really good salt makes a difference to your food i reckon.
cheers
sherry
David Scott Allen
July 7, 2025 at 3:13 pmThe right salt makes all the difference, Sherry. I use Maldon all the time as a finishing salt but a good kosher salt for general cooking. I am so with you on the roast chicken!
Gerlinde de Broekert
July 7, 2025 at 7:37 pmI have to show this recipe to my Grillmeister aka husband. It looks amazing.
Cocoa & Lavender
July 8, 2025 at 11:52 amIt’s really worth doing, Gerlinde — let me know what the Grillmeister thinks!
Raymund
July 8, 2025 at 3:20 pmLove this twist on Beer Can Chicken! Using champagne instead sounds like such a fun and delicious upgrade. I’ve always been curious about that cooking method, and now I’m definitely inspired to try it with my own spin. Thanks for sharing!
David Scott Allen
July 10, 2025 at 7:29 amI think you should try it, Raymund. The can stand is really inexpensive and is worth the minor investment to achieve the4se results!
Jeff the Chef
July 9, 2025 at 3:22 amI thought you were joking about champagne in a can, but quick internet search showed that you’re serious! Anyway, as you, I’ve heard of this kind of thing, but have never tried it. Now I feel I must!
David Scott Allen
July 10, 2025 at 7:28 amNo joke, Jeff — I learned about it when I was in Provence. They started making it for boaters so they could adhere to the “no glass on board” the boats. It makes great sense. You really do need to try this recipe — it is quite amazing.
Valentina
July 9, 2025 at 9:51 pmI’m definitely trying this, and I love that without beer in the house you came up with this elevated champagne method. I’ve never liked beer and I do love bubbly drinks. Perfect. 😉 ~Valentina
David Scott Allen
July 10, 2025 at 7:23 amThanks, Valentina — I am glad you like the champagne version! It seemed so much more “French” than “beer butt chicken!”
Pauline McNee
July 10, 2025 at 12:48 amSuch a nice idea using champagne for the steaming of the chicken David, much better than beer, which is what I have always heard of. Such a fun way to cook a chook. We really enjoy roast chicken, and this would be hard to beat and such a talking point over the dinner table. A wonderful Summer dish. Cheers, Pauline (Happy Retirees Kitchen)
David Scott Allen
July 10, 2025 at 7:22 amThanks, Pauoine — it is really fun to show people how it is done. And the results are incredible. It is a wonderful summer dish — no heating up the kitchen! We had lots of leftovers, too, so chicken pot pie is coming!
speedy70
July 10, 2025 at 7:12 amOttimo il pollo così cucinato, lo farò, grazie!!!
David Scott Allen
July 10, 2025 at 7:20 amGrazie lei!! È davvero fantastico! Buona giornata.
2pots2cook
July 11, 2025 at 2:43 amAs most of your followers say, I must try! Sounds great! Thank you!
Cocoa & Lavender
July 12, 2025 at 10:36 amIt’s definitely worth it, Davorka.
Frank | Memorie di Angelina
July 11, 2025 at 6:11 amBrilliant idea, David! You know, I’ve never tried beer can chicken. Seemed gimmicky to me. But if you’re endorsing it, I know I’ll have to try it! And though I do drink beer, champagne sounds even nicer!
Cocoa & Lavender
July 12, 2025 at 10:36 amYour feelings are the same as mine were, Frank. I always thought it was too tik-tok-y, but it cooks the chicken so beautifully. Definitely give it a try! It’s worth the $10 to get the little can holder.
Inger
July 17, 2025 at 6:57 pmGood ol’ Yankee ingenuity David! Interestingly I also still clearly remember my beer can chicken introduction perhaps 2 decades ago! (My brother made it and I had the same skepticism, but I should know better than to doubt him on food.)
David Scott Allen
July 20, 2025 at 3:58 pmI totally get the skepticism, Inger — how could this possibly work so well. But it does!
Susan Manfull
July 20, 2025 at 11:25 amTowny and I made this chicken dish shortly after David posted it! We thought it was fantastic! We had it with a rosé from Chateau Barbebelle — excellent pairing! Cheers David!
David Scott Allen
July 20, 2025 at 3:58 pmI am so glad you both liked it so much. I would love to try it with the Château Barbebelle!