12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a very delicious moist crispy fall-off-the-bone chicken you could ever prepare.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.

  • Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.

  • Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.

  • Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.

  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Editor's Note:

The nutrition data for this recipe includes the full amount of the beer. The actual amount of the beer consumed will vary.

Nutrition Facts

447 calories; 28.6 g total fat; 167 mg cholesterol; 478 mg sodium. 9.9 g carbohydrates; 35.2 g protein; Full Nutrition


Reviews (10)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/01/2014
Great flavor! This is definitely a fall off the bone beer can chicken which makes it difficult to carve. Nonetheless it will be a repeat recipe. Read More
(3)

Most helpful critical review

Rating: 3 stars
06/15/2016
It was good and moist.I will make again next time on grill instead of the oven Read More
(1)
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/01/2014
Great flavor! This is definitely a fall off the bone beer can chicken which makes it difficult to carve. Nonetheless it will be a repeat recipe. Read More
(3)
Rating: 5 stars
01/28/2016
Awesome! Flavor is great; chicken is tender and juicy. I didn't have an injector so I loosened the skin on all sides and poured the butter mixture into it. Followed the rest of the recipe as written. My new go-to chicken recipe... this puts the grocery store roasted chicken to shame. Read More
(2)
Rating: 5 stars
04/07/2016
This was absolutely delicious. I didn't have an infuser or a baster the first time I made it so I just drizzled the melted garlic infused butter all over the bird and then applied the rub. It turned out very well and was a huge hit. Read More
(2)
Advertisement
Rating: 3 stars
06/15/2016
It was good and moist.I will make again next time on grill instead of the oven Read More
(1)
Rating: 5 stars
03/05/2017
Instead of in the oven I put in on the grill with some cherry wood. Great recipe. Read More
(1)
Rating: 5 stars
07/13/2018
Very moist very tasty Read More
Advertisement
Rating: 4 stars
04/12/2016
I thought this was a pretty yummy recipe. I found it had a bit more pepper flavor than my preference (1 tablespoon paprika 1 tablespoon black pepper). I actually had a 4.5 lbs bird and my bird was done at 350 about 1.5 hours in so depending on your oven (mine is extremely efficient) keep an eye on it. Only thing I'd add is rinsing the chicken with cold water and patting it dry otherwise the skin can't crisp. I found my turkey was to 165 BEFORE the crust had fully crisped/settled. It tasted great but the skin got soft/wet quickly especially when trying to get it off the can... though the can I used was a tall beer so that may have been why I struggled. Read More
Rating: 4 stars
01/04/2018
Yes I will make it again but I did substitute Sprite for the beer. I also saved the recipe for further use! Read More
Rating: 4 stars
12/02/2018
Good chicken left overs are going to be enchiladas. Read More