Reviewed: Jun. 20, 2009

Most excellent. Added my spices to the beer...after drinking half of it...voila...excellent chicken butt!!!!

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Jun. 20, 2009

This turned out great! I made this for the first time and I was amazed! The white meat was never juicier! I made my own dry rub using season salt,white pepper,cummin and because I like a bit of heat I also added some cajun pepper. I would like to suggest buying a chicken stand. I went to our local Walmart and bought one for five bucks, not a bad investment for making your life a little bit easier!

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Old Biker

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Fond Du Lac, Wisconsin, USA

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Reviewed: Jun. 20, 2009

I've used this method for years but I keep it simple. #1 Do NOT "discard" half a can of beer!!! After drinking half a can I simple mix BBQ sauce in the remaining half and grill it.

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tarawood94

Home Town: Avon, Indiana, USA

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Reviewed: Jun. 20, 2009

I have made a recipe similar to this for years, and everyone raves about it. My changes are: Add chopped onion and garlic to the beer - nothing else. If you can't use beer, use a soda can filled with chicken broth and onion/garlic. Greasing the outside of the can will make it easier to remove from the chicken after it is cooked! (I spray mine with PAM) I lightly oil the outside of the chicken, and then use a rub of brown sugar - chili powder - pepper - salt - garlic powder & onion powder; mixed to your taste. This adds flavor and crisps the skin nicely. Keeping your grill at around 300 - 350 works best, and IMO smaller chickens cook quicker (obviously) and have more flavor. Leftovers are great for chicken salad or quesadillas. (I always cook an extra chicken to insure I have leftovers.) For a special dinner, use cornish hens and small juice cans...each guest gets their own!

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sophie

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Reviewed: Jun. 20, 2009

I consider myself a master of this recipe, and have cooked about 15 chickens using it thus far.

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Johndogg

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Reviewed: Jun. 18, 2009

My chicken turned out very moist and flavorful. I did add some generic seasoning for Chicken to the spices to add a little more flavor. I used a large can of Miller Lite from the convenience store. The larger can seemed to hold it pretty steady. Using a disposable aluminum pan made clean up a cinch. I used a thermometer to make sure it was cooked to the right temp on the grill. Used leftover chicken to make chicken salad sandwiches the next day. Will make again! Thanks.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Jun. 15, 2009

I made this for a dinner party and it turned out great. Very moist, perfectly browned skin. After reading some of the reviews I decided to make it in the oven. The house smelled so good while it was roasting. Everyone really liked it. I will definately be making this again this summer on the grill. :)

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mich&rich

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Reviewed: Jun. 10, 2009

Great recipe, I have been making this for years and love it! It always comes out very flavorful and juicy. Make sure you add some liquid smoke and garlic powder to the half beer and also poke a few extra holes in the top of the can(this allows the flavors to basically steam the bird. I always rub the chicken with the following seasoning before hand( cayenne,garlic,paprika,salt&pepper)and plug the neck cavity with a small apple or onion.Throw it in the fridge for a few hours or longer if time allows. Tastes equally as good in the oven as on thebbq in my opinion.1 1/2 hours@350 Guaranteed every time!

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RustyDuck

Cooking Level: Expert

Home Town: Cheshire, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Jun. 10, 2009

Really good chicken. You can switch up the spices/rub to whatever you want it to be. I didn't have the special rack so I just stuffed the can in and put it on a glass baking dish and slid it on the grill.....good stuff.

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Jun. 8, 2009

This chicken recipe was so easy. The outcome was an incredibly moist bird. I used a 6lb. chicken and it took a little over two hours. We will defiantly be doing this again! Thank you!!

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kat

Cooking Level: Intermediate

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Reviewed: May 27, 2009

We love this chicken!!! Don't overcook though - the white meat will dry out - 3 hours at 325 on my gas grill was too long (thermometer broke - ugh). Usually about 2 hours is good for my grill.

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Jamie Girl

Cooking Level: Intermediate

Home Town: Walling, Tennessee, USA

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Reviewed: May 25, 2009

This is so good and so easy. I checked mine after 2 hours and it was done. Will make again!

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PeachTBear

Cooking Level: Intermediate

Living In: South Bend, Indiana, USA

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Reviewed: May 25, 2009

Perfect roasted chicken and easy! I hate the taste of beer but love this chicken.

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inaminute

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Reviewed: May 24, 2009

This chicken was amazing. I didn't change the recipe at all. I did baste it several times while it was cooking. I will definitely be making it again.

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blueskyz

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Reviewed: May 22, 2009

This chicken is kick - or should I say kick Butt! I only have one problem w/ the Recipe "Discard 1/2 the beer"? No Friggin way! Drink the Beer... in fact drink several beers while you wait. U got 3hrs before it's done! I slamed down a bunch and was Really Ready for that Chicken. I pulled out my knife, slit the breast after 3hrs - no tmp probe. That was the best chicken I ever had! There was chicken debris from my eye-brows to the end of my beard! I'll make it again this weekend after I pick up a case of Beer!

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george

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Reviewed: May 9, 2009

The best chicken I have ever tasted! the whole thing was juicy and moist, we can't stop eating it!

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nguardo13

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Reviewed: May 9, 2009

My son makes this quite often. I don't like beer but I love the chicken cooked this way. He pushes a whole head of garlic in the top and it roasts while it is grilling. I've never made it myself but am very happy whenever he invites me for dinner.

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