I've made this before and it's very good. I find that instead of sprinkling the 1 tsp of seasoning into the cavity, it's easier to put it inside the beer. Also I use an aluminum pie plate large enough to hold the beer can and chicken. This catches all the drippings and reduces flare-ups. I've also made this recipe using a spice called Montreal Chicken Seasoning.
There's nothing quite like Beer Can Chicken! I made another recipe on this site a while ago and have been making these every summer. Since there's never a shortage of beer in this house or neighbor's to help us eat these birds we always love to make these. I made three of these last night for a BBQ! Two I made with regular paprika and one I made with smoked paprika and I added a couple teaspoons of garlic powder to all three. It's much easier to take the seasoning mixture and blend it with 1 cup of melted butter and place half of it into the beer can and baste the chicken with the other half. (I bascially had to triple the butter/seasoning for the BBQ). Invest in the holder that you can purchase at Wal-Mart or Bed, Bath, & Beyond, you'll be glad you did!
Excellent. I've done this a bunch of times before reading this recipie. We call them Beer Butt Chickens where i come from. One tip though - before putting the chicken over the can, make sure there's about 2 mouthfuls gone from the can. Some times the beer can splash up and it can get a bit messy. The type of beer also makes a difference - you can play around with differnt kinds.
Made beer butt chicken for years. Get the holder, it makes things much easier. Usually I make a butter baste, but really like this rub. Made a couple little changes--a TBL of butter in the beer and garlic salt for the salt. I plug the neck with a small potato (carrot or apple would work) to keep steam inside and placed the 4.5 lb. bird on a soaked plank (keeps heat indirect while imparting smoke aroma/taste) and cooked at 325°. Good eatin'.
Tastes great and was fun to make. The only thing I did to improve it was to stuff a whole onion in the neck-hole to keep the steam in.
This recipe is fantastic. I added garlic powder and season salt to the rub mix. Cooked on indirect heat there were no flare ups and the result was a fall-off-the-bone chicken that was just awesome. I plan to make this often during the grilling season here in CT.
This is my favorite way to do chicken. Put it on the grill during pregame and take it off at halftime. You really don't need to check it. The hardest part is keeping people from opening the grill to see what is smelling so good. Experiment with different beers and rubs. Indirect heat is the key. Oh one more thing all the pictures have the wings just sticking out I like to tuck the tips behind the breast it keeps them from getting overcooked. Save me a leg!!
Great recipe. I used Cornish hens and baked them in the oven. I covered them in foil for and hour then removed the foil and finished baking. As far as the can I used small tomato paste cans.
No beer no problem! Sub any canned soft drink or even chicken broth for the beer. We used diet cola. Be sure to pour out (or drink) about 1/4 cup of the liquid to prevent spills or running over. I omitted the chili powder and added some cayenne pepper and ground sage. We didn't have a beer can chicken stand so I stood the chicken and can in an aluminum pie pan. I also recommend that you rotate the chicken every 20 minutes or so. Thanks for sharing!
Good but for all the spices/seasonings I didn't think the chicken itself took on alot of the rubs flavor. And yes I did put some spices in with the beer - next time will try to put some of the spices between the skin & meat.
