Absolutely delicious! I did not do it on the grill, as it is January and I live in Wisconsin... so I roasted it in the oven instead. Actually, I completely changed up the recipe and just used what I had on hand, but I still wanted to rate it because I had never made a beer-butt chicken and both my fiance and I loved it. If you haven't tried this method, do so... you won't be disappointed. The chicken comes out so juicy and flavorful, and you can flavor the chicken any way you would like by varying what you add to the beer can and how you season the outside. If you roast it in the oven like I did, I recommend patting the chicken dry with paper towels and generously seasoning the outside with salt and pepper or a rub. I also added some fresh parsley to the beer, as well as various dried herbs. Finally, I capped the top of the chicken with a halved lemon to keep the moisture in and add another element of flavor. For extra crispy skin, preheat the oven to 425-450, and roast for 15-30 minutes this way, then lower the temperature to 350.
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4 users found this review helpful
Absolutely delicious! I did not do it on the grill, as it is January and I live in...
