Recipe by staycd
"This chicken always turns out juicy and tender with robust flavor. Are you tired of the same old boring chicken? Try this one! It is so easy to prepare and cook. There are other versions that can be cooked on the grill but we prefer ours in the oven. It's a dinner our whole family loves."
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1 1/2 teaspoons
ground black pepper
1 (12 fluid ounce) can
light-flavored beer (such as Bud Light®)
1 (3 pound)
green onions, sliced
green onions, cut in half crosswise
The blend of seasoning was very good. However, the salt content is extremely high and was overpowering if you ate the skin of the chicken (and I only used half of the seasoning mixture) and I had a larger chicken. I would reduce the amount of salt (seasoned & regular). Chicken was very moist! I did mine in the oven, but will try sometime on the grill also. Will be using the carcass for making stock.
The chicken was great - we loved the seasonings, however, this recipe took us far longer to cook in the oven. I followed the instructions and we probably ending up cooking twice if not three times as long. We also increased the temperature from 350 to 375 and then 385 to get it to cook.
I have been making this for a long time now, the whole family loves it! I made it with the seasonings in the recipe and yes it was alil salty but still good. The next time i made this i used season salt, cajun, and italian seasoning...It was even better!! Oh and another review said it took twice to three times longer to bake- this can be true depending on the size of the bird. I cooked mine at the temp it said for as long as it said and well it was sooo not done. I jacked up the heat to 400 and cooked for another 40min MUCH BETTER!
Gread Recipe, but I changed it a little. I drank the beer, rinsed the can, and used wine in the can instead. Worked out great !!!
i made this last night for my parents it was a hit needless to say there was nothing left on the bone and every one ranted on how good it was it was the most tenderest and juicy chicken we have ever had i have to say that i didn't follow the recipe all the way but that was only because i didn't have any onion powder but the flavor was all there i will deffinatly make this again my father said he could eat it every night ps it did take a little longer to bake than it says on the recipe
Very good; using green onions to plug the top and covering with foil at the end made a big difference over more simple beer can chicken techniques. I left out the seasoned salt and salt because I rarely add salt (especially that much); it definitely didn't need it added as there was plenty of salt in the liquid the chicken was packaged in. I threw some cut up potatoes in the bottom of the pan while cooking and they came out great too.
Try with Bud Lime beer for a unique taste.
Firstly, I would like to say I fully-appreciate the style of this as I generally have just always cooked/grilled from outright-scratch-freestyle. I agree with the other folks who had to bake longer and I took their advice. I also would suggest cutting back on the the salt. I've baked plenty of chickens and thought trying out this website/read reviews would be fun. IT WAS.... and THANKS! Overall, a real nice change of pace of the random Chicken-Bakes I do. I made a few additions w/ fresh vege's for the juices, but stuck real close. I look fwd to this site and using it for a bit of hinting in what I already do. Rock On!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Beer Can Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 234
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