The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 6, 2009
Very Good! However, it took longer then expected. Very, very moist after it was cooked. Husband added his own spices, and turned out well seasoned. Would make again.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Living In: Youngsville, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: May 11, 2009
Like some of the other reviewers I too added and changed the spices to my familys taste. Also did two chickens at the same time, useing the 20 min a pound rule. Not total weight of two chickens but the weight of the heavest bird. I also always use a meat thermometer. Don't skimp on the price get a good one. I'm not into the "high teck" kind just a really good themomerer. The best advise my grandmother ever gave me was to buy good equipment for the kitchen. Save up if you have to baby, but get the good stuff it's your family were talking about. Mine came out fall off the bone tender and juicy. I used extra stout dark beer from a bottle, washed out two soda cans and split the beer between the two followed the recipe adding a little more spice and lime juice and some garlic cloves to the beer. Thank you LAQUINNA for the oven recipe as I'm not much of a grillen gall.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by robograndma
Home Town: Pensacola, Florida, USA
Living In: Meridian, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: May 5, 2009
I followed the directions perfectly and my chicken didn't taste anymore like lime than it did when it started out :(
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by JEDIRACHAEL

Cooking Level: Intermediate

Living In: Hazel Green, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 24, 2009
I have tried this two ways and I find it better on the grill. I stuff the beer can with garlic and rosemary and then stuff either an onion or lemon in the neck of the chicken. I also wet down some wood chips and place those on top of the coals. Put one piece of foil under the chicken so not to burn the little wings. Spray the outside with either butter or oil about half way through grilling it. Takes about an hour for a 4 to 5lb chicken and once the internal temp. is about 165 to 170, take beer can out of it, lay it down in a pan, cover it with foil for about 15 Min and then cut away. Always juicy and taste great! Hint...don't leave the vents open on the charcoal grill...just let it smoke up...too much air will kill the coals and
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Angelin72

Cooking Level: Expert

Home Town: Bedford, Virginia, USA
Living In: Mathews, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 18, 2009
just made this chicken for the first time. we used an apricot beer, which gave a really nice flavor to the chicken. i also added some garlic, lime juice and maple syrup to the beer, and stuff the chicken with 2 limes. it took longer to cook, maybe 2 hours, but our chicken was pretty big. delicious.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 30, 2009
I have been making "buzzed bird" for years, but this is the best. I didn't have limes, so I used lemons. My son suggested next time (you bet there will be!) to use both. Since I used lemons, I seasoned with lemon pepper. I guess that makes it Beer Roasted Lemon Chicken huh. At any rate, this is chicken!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 16, 2009
Tender and juicy with crispy skin. I didn't have a lime so I used an orange. Also plugged the top with a slice of orange. I was actually able to carve the bird right off the can. Very moist! I will be making this often and trying others suggested variations. This technique is definatly the way to cook a whole chicken.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Duniel

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 4, 2009
I've done many beer can chickens on the Weber but never thought about doing it in the oven! Upped the oven temp to 400 and used a Penzey's spice mix - Turkish - it was absolutely delicious.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 4, 2009
I give this recipe 3 stars only because it wasn't outstanding. The chicken was very moist, but a whole baked chicken always comes out moist. No one could detect any lime flavoring. It was simply good, moist chicken...period.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 1, 2009
This was the first time I had ever roasted a whole chicken and it turned out great. I followed the recipe exactly with one exception. I stuff the chicken with about a 1/2 bunch of cilantro, for more of that Mexican flavor. Will make again, thanks for posting
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 28, 2008
This is one of my favorite recipes to make during the summer. My oldest gets a real kick out of helping his Dad BBQ a chicken on top of a beer can. I throw on some foil covered onions (with butter and a beef bouillion cube) to serve with it. It's like eatin' all high class, only you aren't. TIP: I add rosemary and garlic to the beer can before adding the chicken. Makes it even better.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 9, 2008
One word: amazing!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Pensacola, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 15, 2008
Fantastic!!! We usualy do (Beer In The Rear) chicken on the barbee. Never tried it with lime. We drink 1/2 of the beer then add our spices to the can, rub the chicken with more spices. Then put the bird on the can. Then stuff a piece of onion in the neck hole to keep the steam in the bird. cook for 2 hrs. or till temp is 190 deg.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Home Town: Wenatchee, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 3, 2008
This a family favorite..I usually use a can of gingerale instead of beer which complments the lime flavor incredibly and I always make 2 chickens so we have leftovers over the next few days. I also love to use a yummy Montreal Steak spice rub on the chicken after I squeeze the lime juice on. We like the skin to be extra savory and a little crispy. The drippings from the chicken with the lime juice, the spice rub, and steamed gingerale makes the most amazing flavorful gravy that goes great with garlic mashed potatoes. I just add a little flour to the drippings about a 1/4 c. (if there's not quite enough drippings I just add a little oil so there's something for the flour to absorb) and then add about 1/2 a liter of chicken stock...mmmm yummy!! The best chicken dinner ever!!!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 28, 2008
AMAZING!!! No matter what seasonings you use, the beer and lime are awsome complements to it. No need to carve the bird, the chicken literally falls apart. This is a family favorite, even to those who don't like lime.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 27, 2008
This came out really tender and juicy
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Hermiston, Oregon, USA
Living In: Davenport, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 27, 2008
Was good. I will make again. The flavoring was a bit dull, and the chicken was moist but needed some extra gravy or spicing. In all very good. The Lime and Beer combination is a winner.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Aladyinredpolish

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Pecs, Baranya, Hungary

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 11, 2008
This was ok, a little bland. I don't think the lime really added anything extra to the chicken.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by hgrether

Cooking Level: Beginning

Home Town: Lincoln, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 5, 2008
Awesome flavor and texture! I'll be making this for my next family dinner with the in-laws...and they are picky eaters.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 13, 2008
Many of the previous reviews for this recipe indicate that there is not much flavor. I have been doing Beer can Chicken for a number of years. I use Montreal Steak seasoning. Mix 3 Tbsp. Montreal Steak seasoning and 1 Tbsp. Brown Sugar. Rub the outside of the chicken with butter (I have also sprayed it with cooking spray) Then use about a third of the seasoning mix and rub it all around the INTERIOR of the chicken. Rub the remaining seasoning over the outside of the chicken."Sit" the chicken down over the half can of beer. On the grill, heat the grill, then turn one side off.Set at medium heat. Place the chicken "sitting up" on the side that is off (you can use the legs to form a sort of tripod to keep it up) Close the cover and leave it to cook for 1 1/2 hours. It may need a bit more time. But no more than 2 hours! Remove the sitting chicken from the heat, let it sit 10 minutes then remove it from the can and cut up. This is THE BEST chicken we've ever had!! It is ALWAYS moist and very flavorful! I have made it in the oven as well. You can use soda in the can, but the taste is a little different than with beer. I heard someone say that it is the hops in the beer that infuse the chicken with some of the flavor.
Was this review helpful? [ YES ]
35 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 75) reviews
« PREV 1 | 2 | 3 | 4 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?