This was alright. Both my hubs and I agree that with a bit of tweaking, this has great potential (at least for us). Although SUPER moist, the meat itself had very little flavor. All of the seasoning is in the skin (duh). I don't care for the skin so this was a real let down for me. :( I think rubbing the butter / herb mixture UNDER the skin would help impart much needed flavor. I will definitely make this change next time around. NOTE: It is not necessary to grease your can of beer. While this may make removal a *tad* easier, it isn't a must. I am happy to report that my hubs and I easily removed our bird from our 12 oz. can of Busch beer with no spillage, burning or heartache! If you can find one, use a stand made specifically for this purpose (it will make your life MUCH easier!). I picked up a beer can chicken stand at my local grocer for a mere $5.00. Grilled corn on the cob and baked potatoes rounded out our easy, summer meal. Thanks for sharing your unique and unorthodox method for preparing chicken, Barrie! :-)

Loved this recipe! The chicken came out moist and flavorful, it was falling off the bone. I made it as is and it was great, but now I want to mess around with the ingredients and maybe add some rosemary of some thyme to the seasoning. I will be making this again!

Delicious!! I made this on the grill & followed the recipe pretty closely. The only thing was that I decided to check it at 1.5 hours & it was already done & slightly overcooked. Next time we'll know to check it earlier. But it was still really good.

Simple ingredients, easy to make and the chicken taste great.

super easy and fun! I have fresh rosemary bush, and always stuff a long spring into the beer can.

This was FANTASTIC!!! My kids LOVED it. I did exactly as written, but baked in the oven at 350 for 2 hours(I had a 5 1/2 pound bird). Very moist and flavorful!!

This was a hit at our last barbeque. We did three of them and our company said it was the best chicken ever. I would do it again and follow the same receipe!

Delicious, moist and tender, and so so easy! Tasted like a rotisserie chicken from the deli counter but fresh and using only the ingredients we wanted! We rubbed the chicken down with a blend of: smoked hickory himalayan sea salt, chipotle tobasco, grapeseed oil, white truffle oil, paprika, pepper, rosemary and garlic. Delicious!! We served this with the Quinoa Spinach pilaf recipe found on this site (but subbed out Kale for the spinach). Highly recommend this well-rounded meal!

This was sooooo moist and delish! I did soak the bird in beer and onion and garlic all day. Then stuck it up there on that beer can to cook in the stove @ 350. Basted it once with a mixture of melted butter and honey mustard. Juice was dripping from the breast meat! Keeper!!!

I was skeptical about this. I followed the recipe pretty much as written except I used a poultry rub I had handy with the butter. My chicken was a little bigger than the four pounds the submitter recommends – I would make sure you stick with one that’s four pounds or less or you might have trouble getting the lid on the grill! Finally, be sure to check the temperature of the chicken often. I was way short of the recommended cooking time and upon checking the temperature, found it registered anywhere between 180-200 degrees. I thought it was overcooked and ruined. That’s when this skeptic became a believer. In spite of apparently being overcooked, it was tender, moist and extremely flavorful. My only criticism is you would think the skin would become a golden brown. It really doesn’t, which is likely a function of the beer steaming the meat. I look forward to experimenting with this and perfecting it in the future.