Recipe by Tom Bartlett
"This is a chicken recipe from ranch hand trail cooks. The 'garlic on the coals' trick will probably bring your neighbors over, so beware, and cook plenty!!"
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1 (3 pound)
chicken, split in half lengthwise
garlic powder to taste
ground black pepper to taste
1 (12 fluid ounce) can or bottle
I don't eat chicken on a bone often, so I made this marinade and used boneless
chicken breasts. Brushed it on the chicken while cooking and turned out excellent!
Very tender, juicy and flavorful. Would make again
Since we use skinless, boneless chicken breasts we used the spices & beer as a marinade. It was ok, but won't make again this way. We'll wait until we have a whole chicken & try as recommended, & then determine if it is a keeper or not.
If I could give this one 10 stars, I would. I've made this one about 15 times now. Usually, after 2 or 3 times, I'll change a recipe around a little just to experiment. Not this one. It's too good to fool with! Any time we discuss cooking chicken on the grill, it always comes back to this recipe.
This is a poor substitute for the original Beer Can Chicken, using the whole, uncut chicken, with the can of beer in the rear cavity, propped up on the legs and beer can bottom.
Cooked two birds on a gas barbecue, so the only step I missed was throwing garlic on the coals at the end. Otherwise followed recipe exactly for thanksgiving. The whole family raved, and asked for the recipe. Thanks.
Great recipe, highly reccommend this. The only thing I added was a teaspoon of Paprika and a teaspoon of Lawry's seasoning salt. I had a feeling it would be bland without seasoning (several of the reviewers were commenting on that). This really made a difference. It was delicious!
I love garlicky chicken and this was wonderful and juicy.
Very easy to make. Was one of the best ways to cook chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Beer Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 669
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