Reviewed: Jun. 19, 2009

Very good. Next time I will marinade it overnight to allow time for all ingredients to soak in.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aussiemum

Cooking Level: Expert

Home Town: Laguna Hills, California, USA

Living In: Sydney, New South Wales, Australia

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

Reviewed: Jun. 1, 2009

I used chicken breasts and lemon pepper instead of seasoning salt (because that's all I had), and really loved it! The chicken was very moist. We will be using this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennifer

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

Reviewed: May 31, 2009

Excellent; used leftovers in a green salad the next day. Will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

leslie

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

Reviewed: May 29, 2009

Excellent, much better than chicken over beer cans. Meat stayed moist and held flavors, would definately make this again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

anitaj

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

Reviewed: May 24, 2009

Not crazy about this but it may have been my choice of beer - an amber. The chicken was super moist though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy M.

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

Reviewed: May 19, 2009

I used a whole chicken split lenghtwise as instructed. I followed the recipe as written until it came time to close all the vents. After 45 minutes on the grill bone side down, the meat only registered 153 degrees. I went ahead and flipped the chicken halves over, threw garlic powder on the coals, closed the vents and set the timer for 5 minutes. After 10 minutes the coals began to die and to lose heat and the chicken was not registering over 153 degrees - it had stopped cooking. I ended up opening the vents again to give oxygen to the coals. The chicken started cooking again and the dish registered 165 degrees by the time the marinade was used up. Very moist and delicious. I will make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KitchenDiva

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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

Reviewed: May 14, 2009

Used this as a marinade and just didn't have a whole lot of flavor, BUT I used a light beer, so I will make it once more with a dark beer to see if there is a difference.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shnooter8

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

Reviewed: May 13, 2009

I don't have a BBQ so I put the whole chicken with the 1/2 the butter/beer mixture in my slow cooker. After about 6 hours I took off the lid and transferred it to the oven to crisp the skin. IT WAS DELICIOUS. Next time I may try another reviewers suggestion of a brown sugar/chilli mixture just to mix up the flavours a bit.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Gail

Cooking Level: Expert

Home Town: Scarborough, Yorkshire, England, U.K.

Living In: Senija, Communidad Valenciana, Spain

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

Reviewed: May 11, 2009

This was great and easy. The taste was very flavorful and most important it was cooked through and moist. My wife says I always under cook grilled chicken but this was done to perfection. I split a 7 lb oven-stuffer roaster. Well save this one for future BBQ's

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TONY C

Cooking Level: Intermediate

Living In: Union, New Jersey, USA

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

Reviewed: May 11, 2009

I still find it best to put the chicken on the beer can... and then there is no turning of the chicken needed..the chicken turns out with a crispy skin and a very tender and juicy meat.. YUM

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

megara26

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

Reviewed: May 11, 2009

I went straight to the recipe review (which I usually do) for this one and read the two reviews complaining about the picture of the two whole chickens on the grill. It appears to me that someone has apparently adapted the original recipe into their variation of a "Beer But Chicken" recipe. No big deal - looks great to me! Thank you to the submitter for what sounds (and looks) like a great recipe!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shults3

Cooking Level: Expert

Living In: Salem, Missouri, USA

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

Reviewed: May 10, 2009

Adhered to the ingredients pretty tight, but cooked different: first smoked with hickory at 225F for an hour, then spit and transfered to the grill. The garlic on the coals produces an awesome aroma!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

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

Reviewed: May 9, 2009

marinade tasted great and basting it in the cut-up half bowl is a terrific idea.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

phoenix

Cooking Level: Intermediate

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

Reviewed: May 9, 2009

Deceptive photo. This is NOT BEER CAN CHICKEN! Made this today, and it was wonderful. WOULD do it again. THE char and the flavor of the garlic were wonderful. THE beer kept it moist throughout. No more tomato sauced bbq chicken for us!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Miss Judith

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

Reviewed: May 9, 2009

I agree the beer can up the whatsit works very well. I mix dried tarragon with olive oil and finely grated garlic. I put this under the breast skin and microwave the chicken for 10 mins then rub the outside with the tarrogon mixture put it on the can of beer and place in the weber. About 45 mins should do it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cathyr1711

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

Reviewed: May 9, 2009

Great recipe, but you have to watch for flareups with the drippings. And I can't figure out why the picture shows chickens sitting on top of beer cans when the recipe calls for splitting a chicken in half and using a marinade of beer.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

WisconsinMom

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

Reviewed: May 9, 2009

The recipe I use - adds 1 cup mayonnaise to the rub with seasonings - and I guarantee you the best chicken ever on the grill! -

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Marty

Cooking Level: Expert

Living In: Little River, South Carolina, USA

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

Reviewed: May 9, 2009

The garlic on the grill is an excellent idea, but the cook is stuck at the grill for the most of the cooking time. Beer can chicken is as juicy and the skin is edible at the end of the cooking. The photo does not match this recipe. You have a photo of beer can chicken.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

12116

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

Reviewed: May 9, 2009

Garlic powder on the coals is a nice touch. The picture however is of Beer Can Chicken and does not match the recipe. Setting the whole chicken on a can of beer and cooking on the grill will also give you great results.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHEFDH

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

Reviewed: May 9, 2009

I have made a recipe similar to this for years. If you think this recipe is too bland try these changes: Mix a combo (to taste) of brown sugar, chili, garlic, & onion powder(s), salt and pepper, and rub on the chicken. I don't use butter or oil - I find it isn't needed. For those who do not wish to use beer, replace it with chicken broth in a soda can! (I add some chopped up onion and garlic to whichever liquid I put in the can.) I always do more the one chicken, as leftovers are great and can be used for chicken salad, too.

Was this review helpful? [ YES ]
2 users found this review helpful