Vertical roaster on grill is the way to go

Yes, and it’s easier than you think.

A vertical roaster (beer can chicken holder but without the beer) gives you crispy skin all over and juicy meat because the bird sits upright, letting heat circulate inside and out. On a grill, that indirect heat is key.

Set up your grill for indirect cooking: 350–400°F. If gas, light one side only. If charcoal, bank coals to one side. Put a drip pan under where the chicken will sit. Season the bird however you like—salt, pepper, maybe a dry rub. No need to stuff it; just make sure it’s trussed or at least legs tied so it stays on the roaster.

Place the chicken on the vertical roaster, then put the whole thing on the grill grates over the drip pan, away from direct heat. Cover and cook until the thigh hits 165°F. That usually takes 60–90 minutes depending on chicken size and grill temp. Let it rest 10 minutes before carving.

One pro tip: don’t use beer. The liquid in the can doesn’t actually steam the meat—that’s a myth. But the vertical roaster design works great all by itself. Just make sure your grill lid closes fully; if your chicken is too tall, you might need to spatchcock instead.

You won’t go back to roasting flat in a pan.