Reviewed: May 23, 2012

Loved this chicken. Moist, flavorful, EASY! I used only half the called for butter. You should be aware that when adding the melted butter and spices to the can, the beer tends to foam out of the can. To keep flare-ups down, reduce the amount of time I had to spend watching the chicken so it didn't catch fire from the flare-ups and to ease grill clean-up, I put a piece of heavy duty foil under the can holder I have. Worked perfectly. Chicken skin crisped nicely, while remaining uncharred.

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Reviewer:

Wintermom

Cooking Level: Expert

Home Town: Wauwatosa, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: May 3, 2012

This came out awesome. The meat was very tender and moist. I cooked it in the oven; it was hard to get it to stand and it actually tipped over at one point. Fortunately, it was in a pan so there wan't a huge mess. Also, I was using a frozen roaster chicken. I let it thaw in the fridge for 3 days and it was still partially frozen, so give it longer.

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Reviewer:

matt151617

Living In: Plattsburgh, New York, USA

Reviewed: Apr. 13, 2012

cut butter to 1/2 cup...still PLENTY. did in the oven at 350 degrees F. for 1 1/2 hours. was very good...very moist. will absolutely make a again!

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Reviewer:

annabelle10

Reviewed: Apr. 11, 2012

We loved this chicken! I think you really can play with the spices you use. I used garlic, onion powder, cayenne, old bay seasoning, thyme, sage and I didn't use the whole cup of butter(1/2 cup) and it still came out Amazing! I really think it helped the flavor by rubbing the chicken with the spices and letting it marinade overnight. I rubbed the spices underneath the skin and on top of the skin. I cooked the chicken in the oven @ 350 for 1 1/2 hours and put some chicken broth, beer and water in the pan the chicken sat in. The drippings made a wonderful gravy! My husband woke up this morning thinking about the chicken we had for dinner the night before :)

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Reviewer:

lillmuffin

Cooking Level: Expert

Reviewed: Mar. 24, 2012

EXCELLENT!! period =)

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Reviewer:

catcassetta

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Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Mar. 19, 2012

yum, yum and yum. we actually added more butter, paprika, garlic salt and some cayanne pepper for the basting throughout the cooking process. very easy and very delicious.

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Reviewer:

Yelsi

Reviewed: Mar. 10, 2012

It was my first time making beer butt chicken and the recipe was great. :) Juicy meat on the inside and on the outside it was all crunchy and yummy! One of my favorites that I've made. Simple and so good!

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