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Recipe Reviews
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Reviewed by: mcjj
Very good. I used the oven as it was too cold outside when I did this recipe. I just lowered the cooking rack, and added some water into the roasting pan where I placed the beer into the chicken on a nifty "beer can chicken" rack I found at my local supermarket. I even ended up running out of water as I didn't check it - which was fine. As the beer kept it very moist!!!
 
Reviewed by: kelly
This chicken was fun to cook. Kids loved it! I got great reviews on this dish.. my husband said he's never tasted such a great chicken. We all loved cooking it and stuffing the beer can in the cavity of the chicken. Great!
 
Reviewed by: CulinaryRookie
Absolutely delicious! I did not do it on the grill, as it is January and I live in Wisconsin... so I roasted it in the oven instead. Actually, I completely changed up the recipe and just used what I had on hand, but I still wanted to rate it because I had never made a beer-butt chicken and both my fiance and I loved it. If you haven't tried this method, do so... you won't be disappointed. The chicken comes out so juicy and flavorful, and you can flavor the chicken any way you would like by varying what you add to the beer can and how you season the outside. If you roast it in the oven like I did, I recommend patting the chicken dry with paper towels and generously seasoning the outside with salt and pepper or a rub. I also added some fresh parsley to the beer, as well as various dried herbs. Finally, I capped the top of the chicken with a halved lemon to keep the moisture in and add another element of flavor. For extra crispy skin, preheat the oven to 425-450, and roast for 15-30 minutes this way, then lower the temperature to 350.
 
Reviewed by: eab1112
I had never made a beer can chicken before, but i don't think i'll ever make it any other way from now on!!! i put it in the oven because my grill skills are non existent...but i don't think it really matters...threw a potato in with the beer can....this was SO MOIST i wouldn't have believed it if i hadn't eaten it myself...FABULOUS!!!!!
 
Reviewed by: Jen
There is a beer can chicken holder that makes it much easier, I got mine at wal-mart. We always put an onion at the neck of the chicken to keep in the heat and add a little extra flavor.
 
Reviewed by: lorena
I'm baking the chicken in the oven at this very moment, since i don't have a bbq grill. I have no idea how it tastes but it smells sooooo good that i needed to tell you!!! Made a few changes. I used chicken breast, gave it a rub with garlic powder, paprika, red/white/black pepper mixture, salt and olive oil. Let in the fridge for about 2 hours. Then made the "italian restaurant-style salad dressing I" i found at this site (good, but made it a little bit thicker and added more garlic though). Made a cut on one side of the chicken breast and rubbed with salad dressing the inside. Omitted the mustard and added an extra garlic clove, chopped onion and mushrooms. I will tell you later how it turns out!!!!....... WOW!!!!!!! Extremely tasty and tender!!!!!!! Highly recommended!!!! I had to tell you that i've tried to make this recipe again but using pork tenderloin and it's soooo good!!! since i'm the onlyone who likes chicken at home and wanted my family to try this, i had to use a different meat and i assure you this is amazing!!!! The process was exactly the same but i marinated the meat with paprika, garlic powder,.... for 12 hours. Outstanding!! :)
 
Reviewed by: Shonda
OMGosh! This was so easy and soooooo good!! I covered the bird w/ foil and added some potatoes to bake on the grill also....total cook time was less than 2 hours. Sauteed mushrooms and onions in leftover beer dressing!
 
Reviewed by: Marie K
I have made this recipe a few times and have passed it along to several friends. We all agree, this is an easy way to cook a whole chicken and it always comes out perfect!
 
Reviewed by: GolferGirl
The moistest and best chicken ever!! I did add some onion slices and two tbsp of chicken seasoning to the cavity.
 
Reviewed by: donna
I have made this with just spices to the chichen & with a beer. This was a really good variation, although I forgot the dijon mustard.
 
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