Reviewed: May 15, 2012

This made some good and moist chicken. We added chopped onions and garlic in between the chicken skin and the chicken and grilled the chicken with the beer can underneath on indirect heat for 1 hour before baking. We removed the chicken and beer can from the grill and put them in the pan in the oven on 300 for about 45 minutes more to make sure it was cooked well and just put a loose fitting tent top of foil on top of the chicken. This is a keeper. The chicken was flavorful moist and very good.

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kac2research

Cooking Level: Intermediate

Reviewed: Apr. 9, 2012

Very moist chicken

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marjoriepink22

Reviewed: Mar. 4, 2012

This is a good recipe... I mixed it up a little. I put rosemary in the beer and a couple sprigs under the chicken skin. I rubbed the chix with olive oil and then the seasoning. I stuffed the top with garlic and then I tented the chicken as it was baking. I took the foil off for the last 20 minutes. Moist and Favorful!

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Kclundwwpd

Reviewed: Feb. 22, 2012

tastes great loved the rub, I cooked it in the oven and should have put foil on the top to help with an even cook (top crispy bottom not crispy.

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Reviewer:

mrkaedis

Cooking Level: Intermediate

Home Town: Monterey Park, California, USA

Living In: Bermuda Dunes, California, USA

Reviewed: Feb. 22, 2012

Chicken is a bit bland based on these seasonings, although we left out the iodized salt as the others recommended. Chicken came out cooked perfectly, but definitely I would suggest a stronger beer than what we used (Budweiser). I'd try with a Guiness next time.

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Reviewer:

yarnforbrains

Reviewed: Dec. 11, 2011

Very moist.

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Reviewer:

Greta

Reviewed: Nov. 28, 2011

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.

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Reviewer:

Whitney

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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Garland, Texas, USA

Reviewed: Nov. 28, 2011

Thanks for a really great recipe. I altered a little but stuck with it for the most part. I can only think some people may have used garlic salt making this saltier but I used Pampered chef's Jamaican jerk spice for the season salt and red onion for the green onions and it was fabulous. I used Michelob ultra for the beer, the tall can made me nervous but it all worked out tenderly :-).

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Reviewer:

hanson1326

Reviewed: Nov. 8, 2011

This was so good! Used heineken, didn't have green onions, rubbed most of seasoning on outside and 2-3 Tbs got poured into the can of beer. Next time may rub seasonings under skin to avoid the spices burning but don't know if its worth the trouble. *Put a bay leaf in the can of beer also. *Poured OJ into the bottom of pan with the beer. Didn't have a second can of beer so just basted every 15 min or so with the pan drippings. Took about 2 hours for a 4.5 lb chicken. Will definately be making this many more times!!! YUMMM

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