Beer Can Chicken

    Beer Can Chicken

    (926)
    3saves
    3hr30min


    907 people made this

    About this recipe: A whole chicken is seasoned and slowly cooked on the barbecue. The cooking method is a bit unorthodox, but the end result is moist, flavourful and amazing. All you'll need is some chicken, butter, beer and seasonings.

    Ingredients
    Serves: 8 

    • 280g butter
    • 2 tablespoons garlic salt
    • 2 tablespoons paprika
    • salt and freshly ground black pepper to taste
    • 1 can beer
    • 1 whole chicken

    Directions
    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. Preheat barbecue for low heat.
    2. In a small frying pan, melt 1/2 the butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt and pepper.
    3. Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking tray. Set chicken on beer can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
    4. Place baking tray with beer and chicken on the prepared barbecue. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 80 C.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (926)

    Reviews in English (919)

    by
    1180

    I have made a version of this recipe for several years and have some suggestions, mix 6 tablespoons McCormick Ckicken seasoning with 1 tablespoon garlic powder, onion powder, black pepper, Accent (optional) and 1/2 teaspoon Cayenne pepper. Loosen skin and spread 1/2 of mixture under skin, dont miss the legs, rub remaining mixture on outside of chicken. Let sit in fridge overnight. Use a 16 oz. can of beer so that a couple of inches stick out the bottom to grab with the tongs after cooking, very important, spray the can with Pam to make removal much easier. put a tablespoon of garlic and onion powder in beer to season. Fill smoker box with hickory chips and cook chicken at 350 for 1 1/4 to 1 1/2 hours for 5 lb. bird. Skin will be a deep mahogany and it will taste fantastic  -  18 Mar 2003  (Review from Allrecipes US | Canada)

    by
    826

    Gotta love this recipe. I have made this quite a few times on the grill AND in the oven (350 degress for about 1 1/2 hours). There are stands "chickcan rack" on the market that make this quite easy too. I add a "montreal chicken blend" to the recipe and a small potato or onion in the neck cavity to hold in the vapors. Thanks for sharing.  -  29 Oct 2005  (Review from Allrecipes US | Canada)

    by
    664

    MAAAVELOUS DAHLING!!! Make SURE you don't overcook this baby (devastating!!!) Guaranteed to be the most delicious chicken you've ever tasted! Also most of the fun of this is DRINKING HALF THE BEER!!! (Discard???--whatever there, chief!) No grill?--bakes easily at 350 for about 15 minutes per pound--if ya lather the ole' girl up with dijon and honey as one member recommended it's even better (if that's possible?) OH YEAH--forget that flimsy foil cookie sheet--basic physics here folks...just doesn't have the tensile strength to handle a 7lb. roaster carried from the counter to the oven or grill--especially when precariously perched on top of a partial can o' brew! Regarding that--you can position the legs forward in tripod formation for better balance. Use a glass baking dish--a bit more cleanup but you won't look like the village idiot when you have to lift it! Try this recipe with any fowl--you'll be glad you did!!! (Use fruit preserves of choice on the outside of a duck--yeah baby!!!)  -  20 Nov 2002  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate