Reviewed: Nov. 8, 2009

Excelleny

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bibwest

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Reviewed: Nov. 3, 2009

Very tender, but not a crazy amount of flavour even though I heavily buttered and seasoned under the skin.

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Michelle

Home Town: Windsor, Ontario, Canada

Living In: Coaldale, Alberta, Canada

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Reviewed: Nov. 2, 2009

So delicious and so moist! I baked at 380 (that is my oven's temp for 350) for about an 1 hour and 20 minutes and it was PERFECT! I lifted the skin off the chicken with the end of a butter knife and put soft butter and herbs between the skin and meat and then rubbed it all on the outside of the skin. It truly couldn't have been better!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Oct. 22, 2009

I liked this the only problem I had was burnt chicken butts.

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cabbagehead

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Reviewed: Oct. 13, 2009

I tried this on the weekend for the first time and we and our company LOVED it, better than the roasted-nicely browned chickens I had in the oven. The only change I made was that I only used 1/2 cup butter in total and 2 fresh garlic cloves in each of the places called for. YUMMY is all I can say! It smelled soooo good every time I went out to the bbq! Thanks for a very delish recipe, I'll be making this again and again.

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JFer

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Reviewed: Oct. 9, 2009

Everybody I make this for loves it! Best beer can chicken ever!

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jon

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Reviewed: Oct. 6, 2009

My husband and I have experimented w/ many versions of beer-butt chicken, and as long as you use seasonings and beer that you like it will be awesome. But I would like to say that when it says to discard of half the beer, that would be "alcohol abuse" and you should definitely just drink it... =)

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Krista

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Kearney, Nebraska, USA

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Reviewed: Sep. 30, 2009

Chicken doesn't get much better than this. If you're a kitchen gadget lover like I am, there are stands for preparing this on the grill to set the beer can in, and place the chicken on. If you use this, then the cavity of the chicken will still be open to stuff with celery, onions, and carrots for even more flavor! The flavor is excellent, I also like to put parsley and a little chicken grill seasoning on mine.

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bleu

Cooking Level: Intermediate

Home Town: Manchester, Iowa, USA

Living In: Marion, Iowa, USA

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Reviewed: Sep. 26, 2009

This is so tasty! The chicken is so moist and delicious

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tessak

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Reviewed: Sep. 24, 2009

It's delish, beer keeps the chicken moist and it's funny.

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Ali J

Home Town: Billings, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 23, 2009

AWESOME!!!!!!!!!!!!!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Sep. 21, 2009

Great Recipe thank you!!! I made a few minor changes and it was perfect. I melted all of the butter & seasonings except the paprika and I used 2 cloves of fresh garlic instead of the garlic salt. I then poured half into the beer can and inserted in the chicken. Next time I will take the advice of spraying the can with a nonstick spray as it was a little hard getting it out of the chicken. I also used a small glass Pyrex dish and the chicken stood up perfectly. I poured the remaining butter (I like margarine) mixture over the chicken and baked at 350 in the oven for about 1.5hrs basting every 25 mins or so. Some little changes but again a GREAT super easy recipe. Thanks!!

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BellaGracie

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Reviewed: Sep. 20, 2009

Finally decided to try this! Glad I did! I melted the butter in the microwave and used 2 Tbsp Montreal Seasoning Roasted Garlic Chicken Seasoning, 3 Tbsp Lawry's Seasoned Salt and 1 tsp cayenne pepper. I also baked mine in the oven for 1 1/2 hr at 350, placing it in a shallow broiler pan minus the broiler rack. I had no problem with it standing and did not use a special store-bought stand. I came out perfect and flavorful. The one down-side, I wish it had more skin because that was the bomb!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Sep. 15, 2009

I must have done something wrong. I made this in the oven at 350. It's probably better on the grill, like the recipe calls for. I followed the directions exactly, but the chicken didn't have much flavor. I should have marinated overnight. I had high expectations, both my husband and I were disappointed.

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WannabeBaker

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Reviewed: Sep. 12, 2009

So good! Skin was packed with flavor, and surprisingly crisp, and flesh was plump and juicy. Added a couple of sprigs fresh rosemary to neck cavity, which didn't impart any flavor. Would like to add that it'd be easier to melt both sticks of butter, take off the heat, add spices. Pour half into can, leave half out for basting. this may be common sense for most folks, but I was left scratching my head. Only thing missing was a better flavor in the latter; will try marinating or rubbing down (or both) the night before. Thanks for great base recipe.

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Jacqueline Hanson

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Reviewed: Sep. 7, 2009

This is a great way to "roast" a chicken and keep it moist and flavorful while getting that wonderful browned skin all over the bird. I found that 3 hours on our grill was a little long, usually 2 is sufficient and I used Lawry's season salt instead of the other seasonings and only a half a stick of butter(basting about every 30 minutes). I also love adding fresh herbs to the beer (rosemary especially because the scent permeates the whole chicken). I plan to try this in the oven after reading the other reviews. Wonderful recipe that never disappoints.

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RidgewayRuth

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2009

This chicken was so good. I followed the directions except coated the chicken a few hours before cooking, put it in ziplock bags and refrigerated. I also added a little onion powder and cheyenne pepper to the coating. Everyone loved this chicken. It was a great way to make chicken without heating up the house.

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