Beer-Can Chicken

"I love to make this chicken and then I use the leftover cooked chicken for another meal. It is so moist and juicy!!! I do use Paula Deen's House Seasoning, which I will include a 1/4 of the recipe of it in the directions section."
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by PalatablePastime photo by PalatablePastime
photo by breezermom photo by breezermom
photo by Chef PotPie photo by Chef PotPie
photo by SharonChen photo by SharonChen
Ready In:
1hr 40mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • Remove any bags of organs/neck/giblets.
  • Rinse the chicken, and then pat it dry with paper towels.
  • Sprinkle inside the cavity as well as outside with seasoned salt and house seasoning to taste.
  • Drink/pour 1/3-1/2 of a can of beer, then add at least 1 tablespoon(or as much as you like) of minced garlic and 2 tablespoons lemon juice to the can. This is the time to add any herbs/seasonings your family likes, such as, oregano, thyme, rosemary etc.
  • I then add this can to my beer-can chicken gadget, that I got at Walmart for less than 3 dollars, but you don't have to use one.
  • Preheat grill to medium-high heat on one side.
  • Place chicken over the top of beer can so that it goes into the cavity. I place mine in a shallow foil pan, so that I catch the juices, which then could be used to make gravy or stock. Now place chicken on the grill over an area that is not over direct heat, cover and cook for one hour and thirty minutes or more, as the size of the chicken will determine when it will be cooked through,until there are no red juices, it is done.
  • House Seasoning: 1/3 cup salt, 1/8 cup pepper and 1/8 cup garlic powder. I use this mixture on almost all meats, just love it!

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Reviews

  1. This is a great recipe. I used it as a starting point. I mixed some olive oil, minced garlic, seasoning salt, thyme and rosemary to marinate the chicken, then added additional spices in the beer can as directed. I cooked mine in the oven for about 2 hours in a 350 oven (5 lb. chicken) and it was moist and delicious. Quick and easy (prep time) too. I was worried that the chicken would not stand upright on the beer can, but it did so effortlessly without any gadgets or anything. Thanks for posting. Will make again.
     
  2. Beer can chicken has been a family favorite for years and this version did not disappoint. Cooked on the Traeger with apple wood. Made for Susie's World Tour.
     
    • Review photo by PalatablePastime
  3. O.M.G. First time making beer-can chicken and holy cow, why didn't I do this earlier? This chicken recipe is absolutely amazing! I added rosemary (a lot of it) in the beer can in addition to minced garlic and lemon juice. For the seasonings, I mixed 2 tbsps salt, 2 tbsps paprika, 2 tbsps garlic powder, 1 tbsp cayenne, 1 tbsp black pepper and 1 tbsp poultry seasoning. I didn't control the temperature of my grill very well. It climbed up to 500 degrees when I went swimming. After I came back 45 minutes later, the internal temperature of my 4-pound chicken was already 160 degrees. And it turned out FANTASTIC! Thanks for posting the recipe! Big fan!
     
  4. This chicken was so moist and tasty. The only change I made was to wedge a potato in the top of the neck so all the steam didn't escape.
     
  5. I would give this more than 5 stars if I could! This Was *AWESOME* In fact, I thought my boys were going to fight over the last piece of chicken. My DH said this was a definite repeat and couldn't believe how tender even the breast meat (his favorite) was. The skin was crunchy and the inside very tender, juicy and flavorful. I'm so glad I tagged this recipe!!!! I used your house seasoning as stated and couldn't believe I didn't have to salt my portion. I'm a salt nut and it was perfect. I had a 5 lb chicken, and made your recipe exact.... except, I didn't have a canned beer LOL! I actually took a soda can, mixed as directed with my favorite Miller Lite and poured it into the can. Added the garlic, fresh squeezed lemon juice and a bit of italian seasoning along with some oregano. I set the chicken on the can and set in a foil pan.. it took about 1 and a half hour before it reached 160' -- removed from the grill and cut into serving pieces. YUMMERS!!!! Thank you so much for sharing this *keeper* and showing me another way to cook chicken. (Made for bevy Tag 8/08 Beat the Heat) ~V
     
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