8 Reviews

Tender, delicious and easy to put together - we really liked this! I made as directed and the spice was really nice. I have no idea how long it should have taken because my BBQ decided to malfunction and I didn't notice that until I went to check it one hour into cooking! It was very very good and I would make it again. With my BBQ working properly that is! Made for my adopted chef for Fall PAC 2009. Thanks! :)

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Nif September 18, 2009

I have made 'beer butt chicken' many times before, always guaranteed tender. Therefore I broiled chicken peices in the oven for preparation of this dish, since that is what I had on hand and what I was mainly going for here was the blend of seasonings you offered in this recipe. I wasn't dissapointed. I omitted the vinegar for obvious reasons (ovens and vinegar don't get along well), and used all of the other spices indicated. It had a nice flavor that was very spicy and robust with a very nice after taste also, like a second burst of flavors. :)awesome.

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2Bleu December 16, 2007

I didn't have the cider or vinegar, but I used everything else and this made a very moist, tasty chicken! Thanks for posting!

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Tamaretta June 05, 2007

Great recipe...May I suggest one change? There are soooo many utensils for cooking chicken this way. I personally don't like using the beer can because of the can itself (i.e. the paint on the exterior). Heck, they even make one for turkeys. I did enjoy the recipe. Thanks Nimz.

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Bayou Andy May 21, 2007

"Now that I found you I'm never letting go..." A new twist to the beer can chicken we've been cooking on our gas grill for years. The only change I made was to stuff lemon slices in with the onion in the bird's cavity. YUM!

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Mareesme May 15, 2007

This is the gourmet version of all those beer can chicken recipes, and it's yummy! My only problem is with Step #7! What do you mean pour out half the beer? It's DRINK half the beer, silly! I made this in the oven at 375 degrees for one hour and it was perfect. The skin's the best part!

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Mirj April 10, 2007

I tried this as welll I ommited the salt entirely due to medical issues in our family and I cooked on our outdoor natural gas BBQ. It was much better than the other one I had tried. Leanne

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Chef at Heart March 25, 2007

Very yummy! This was my first time making beer can chicken and my 7 yo helped rub the chicken. Straight forward recipe. I used everything as stated, except I used No Salt for teh kosher salt and I felt it was still a little salty, so I may reduce the salt next time. Everyone loved it. Even my DD, who said it was spicy, wouldn't take the skin off. She just ate it and, quick, took a drink! :):) I didn't tie the wings back and they were fine. I cooked it in the oven (too cold out) at 375° for about 1 1/2 hours (after leaving it in the fridge an extra hour - not intentional). I put it on a pie plate and added 1/4 C of the leftover beer to the plate. I think I had about a 4 lb chicken. Had to trim the onion to get it in the neck! Would definitely make again.

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WI Cheesehead January 13, 2007
Can-Can Chicken