Reviewed: Jun. 22, 2008

Awesome Chicken! I cooked in the oven, due to my not being home to grill. I brushed the chicken with butter, and seasoned with sea salt, parsley, basil and paprika. I filled the bottom of a roasting pan with water, then set the uprighted chicken in the pan; cooked on 325 for 3 hours. The meat was amazingly tender and fell off the bone. I look forward to grilling the next time I fix this recipe. Thanks so much for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Jun. 16, 2008

Beer Butt Chicken is one of my favorite foods ever. I have made it before with family members who introduced me to this wonderful way of making chicken. This recipe is the closest to the way I have made it before. I add BBQ sauce to the beer though, gives it more flavor. I also add a squirt of lime juice and some cayenne pepper for added flavor. Yummy!

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erica203

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Reviewed: Jun. 10, 2008

I make this in the oven 350 for 3.5 hours it's so good, moist, best chicken I've ever made.

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JMNEIDERER

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Reviewed: Jun. 9, 2008

This was one some of the best chicken we've ever made. We used a lager for the type of beer and basted it with seasoned butter every 15 minutes or so during cooking. It was so tender and juicy. We bought the stand to hold the beer can which we would highly recommend - they're cheap and can be found at Wal-Mart. We will definitely be making this again!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jun. 5, 2008

This chicken is awesome! I had planned on doing it in the oven, but it was in the 90's here today so off to the grill! Exellent results! We will definately be making this again. I think I had heard talk on the exchange that you could sub soda for the beer, and I think I may try that next time! Thank you for sharing a great recipe!

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countygirl28

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2008

This is the best, I will never just bake a chicken again. I used Dr. Pepper instead of beer and changed the seasonings to meet my taste. Baked in the oven at 350 for about 2 hours in a special pan designed to cook the chicken like the recipe. You must try this.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: May 26, 2008

Didn't make this "as is" (I seem to never do!!). Used just minced garlic in a 1/2 can of beer. For the outside, I rubbed the chicken with a little olive oil. Then rubbed on some of Emeril's Essence (recipe found on Foodnetwork, sorry allrecipes... and the result was outstanding. I had a 7-8 pound chicken, cooked it on the grill for 2 hours at a temp of 400, cooked internally to 180. Very good. Thanks!!!

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mariefnp1

Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: May 16, 2008

this was very good.. i added a little bbq seasoning to match my taste.. excellent!

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CookingGirl

Cooking Level: Expert

Home Town: New Castle, Delaware, USA

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Reviewed: May 5, 2008

Very good, Target has a chicken stand for the oven or grill. It was fun to prep and tasted great.

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The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: May 4, 2008

Very good, very creative! I added thyme to the butter mixture, which tasted great with this. I mixed up another 1/2 cup of butter (yeah, this was NOT a lowfat dinner!) with some garlic powder in it and basted the chicken every 1/2 hour or so. I used a 4 lb chicken and it was done in just over 2 hours. Next time I might just rub the chicken down with olive oil and spices... might as well at least attempt to cut the calories down! :) Very tasty, thank you!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: May 4, 2008

I agree with the person who said it sound just a tad more appealing to call this 'beer can chicken'. I have also tried variations of this with other beverages such as cola. I don't find that the beer and/or beverage really does anything for the flavor. Rather, I think it is the idea that the chicken is held upright and cooks more evenly, particular when cooked outside on a bar-b-que which tends to burn foods due to high temperature. Use whatever combination of seasonings you like for chicken and I think you will get acceptable results. I don't use anywhere near that much butter (just melt 1-2T) or even use olive/vegetable oil to achieve crispy skin.

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lk2cook

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Reviewed: May 1, 2008

It was raining hard outside so I cooked in the oven (as another member suggested) at 350 for a little over 2 hours - I cooked two smaller ones as I was pressed for time. Excellent! Thanks for the recipe!

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Fccswife

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Reviewed: Apr. 30, 2008

Average. I don't if I did something wrong but this recipe seems pretty simple. Tried it twice. Average both times.

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craig engelland

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

Who would of thought sticking a beer can up a chicken's butt would create something so delicious. I felt like my chicken was giving birth when I pulled the can out..LOL! So good and yummy. I did put mine in a 8x8 glass dish and only melted half the butter to put in the beer can and the other half I softened and smeared over and under the skin and rubbed all my favorite spices all over that to give it a nice stick. I baked like others 350 for approx 1 1/2 to 2 hours. Basting every 1/2 hour. I did add in a splash of water to the dish bottom because when the butter started melting it did brown up the bottom of the dish. Perfecto.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Apr. 21, 2008

ALWAYS great. The moistest chicken you will EVER eat. We don't add anything to the beer can though, we just rub the chicken with olive oil and our own blend of spices, then pull back the skin and rub underneath. We also cut one large onion in half and insert it into the neck cavity. Usually do it on the grill and use the liver and gizzard to make giblet gravy.

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jldixon

Cooking Level: Expert

Home Town: Anderson, South Carolina, USA

Living In: Tampa, Florida, USA

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Reviewed: Apr. 16, 2008

This is always good and very versital. We use fruit juice instead of beer. I add garlic and onion to the can. My husband is actually the one who cooks the chicken and as he is grilling it he sprays it every 15 mins or so with a mixture of vinegar and water. This keeps the chicken moist and makes it golden brown.

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G Pendleton

Cooking Level: Intermediate

Home Town: Collinsville, Oklahoma, USA

Living In: Claremore, Oklahoma, USA

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Reviewed: Apr. 6, 2008

Very easy! I've made it twice now and both times it was a big hit with everyone.

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Jason S.

Cooking Level: Beginning

Home Town: Jamestown, New York, USA

Living In: High Point, North Carolina, USA

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Reviewed: Mar. 29, 2008

Love this! Have made this several times and it's been fantastic every time.

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 24, 2008

Love beer butt chicken! This is a good recipe - very wet. The chicken will literally fall apart!

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Barbie

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Reviewed: Mar. 17, 2008

This chicken is fabulous and the recipe is great as is. One tip, however, is to make the seasoning mixture in two batches. One half to pour into the beer can and the other half to reserve and use as baste. This allows the seasonings that sink to the bottom of the mixture to flavor both inside and out! Yummy!

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