This recipe is good, but I found it slightly lacking in flavor. The breast in particular was a bit bland, although it was quite moist. I prepared the recipe almost exactly as written, with a few exceptions. First, I cooked it in the oven instead of the grill. I roasted it at 350 for an hour and 20 minutes; it registered 170 on the instead-read thermometer. Also, I used Spanish Smoked Paprika instead of regular because I enjoy its smokey flavor. Like most posters, I sprayed the can with non-stick cooking oil for easy removal. I would make this again, but I would make a few modifications. First, I would drastically cut down on the amount of butter. The recipe calls for a full two sticks, but I found that I only used about half that to baste the entire chicken. Next time I'll just melt down a single stick, baste the chicken, and then use the remainder for the beer can. Like some posters have already suggested, I would try and get the spices really rubbed under the breast skin prior to basting in an effort to increase the amount of flavor. I would also add some other seasonings and herbs, such as cayenne pepper and rosemary, for a little extra flavor.
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