Recipe Reviews and Ratings for
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Beer Can Chicken
By blah | August 5, 2007, 11:41 am | boothwyn, PA
I think this is one of the easiest ways to do a chicken, everyone loves it!
Beer Can Chicken
By MARILU LOPEZ | July 18, 2007, 12:48 pm | BAY SHORE, NY
This recipe is great, I did with spices blended, white wine, chili pepper in the oven ,delicioussssssssssssssss!!!!
Beer Can Chicken
By Maikel | July 13, 2007, 1:17 pm | Kearny, NJ
Beer Can Chicken
By Kathy M | July 9, 2007, 3:08 pm | Burlington, WI
We too have a name for the beer can chicken. My twins thought it was funny to stick a can in a chicken's butt so we call it "Chicken Butt". Anytime they see the chicken defrosting they know we are having Chicken Butt for dinner.
Also try the McCormick Rotisserie Chicken Seasoning as a rub. It is excellent. ENJOY...
Beer Can Chicken
By Shelley SADOW FRANKEL | July 4, 2007, 12:23 pm | MILLBURN, NJ
I am having a hard time visualizing what type of pan would catch the drippings? Would the pan be solid and the chicken woud cook by the heat of the grill?
Thanks
Shelley originally from Brooklyn New York
NOTE FROM WEBMASTER: I found that an aluminum pie pan worked best. The indirect heat of the grill is indeed what cooks the chicken.
Beer Can Chicken
By Windy | July 3, 2007, 3:48 pm | Cincinnati, OH
Try orange juice instead of beer for a much better flavor.I use kosher salt , black pepper and cayene pepper for a rub with no oil.I use toothpicks to hold the wings out so the entire chicken gets brown and crispy.A little foil over the wings keeps them from burning and if you squeeze it tight over the wings they will get crispy without burning.
Yes some people eat the wing tips or at least gnaw on them.
Beer Can Chicken
By Todd Bross | June 27, 2007, 7:18 pm | Union, ME
A great recipe & technique for a moist bird. Here's a little trick to help the thighs cook evenly with the breast meat so the white meat isn't dry. Place the bird breast side down and hold the bird with both hands. Place your thumbs over the hip joints and, pressing down firmly & slowly, *pop* the hips out of joint/socket. This will flay the legs open & away from the bird's torso and expose the thighs to the same heat every other part of the bird is getting. No more raw thighs & moist breast or done thighs & dry breast.
Beer Can Chicken
By Phil Redmond | June 26, 2007, 2:34 pm | Bethesda, MD
We Love it!!! Our family has nicknamed this recipe "Hoo Ha Chicken".... (because the beer can goes up the "hoo-ha" of the chicken).
Beer Can Chicken
By David J. Cherochak | June 25, 2007, 9:15 am | Gaithersburg, MD
I made this recipe yesterday using my favorite red wine and a small amount of lime juice and Emirl's Chicken Rub. Absolutely fantastic in my oven.
Beer Can Chicken
By deborah cotton | June 24, 2007, 12:50 pm | wilmington, NC
We've been making chick-can chickens on the grill for a few years now. The key is to open the beer & pour off about a third of the can for the chef to drink before proceeding. We use a small onion or a medium onion cut in half in lieu of potatoe or apple. The cooked onion is the prize for the guest of honor! This is definitely easy enough for family, but often requested by guests! You can let the chicken set (in the fridge for about an hour) in a mixture of olive oil, lemon and basil or oil, cilantro and lime instead of the premade seasoning. All 3 of these are excellent alternatives to boring, dried out chicken on the grill and need so much less monitoring! Enjoy!
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