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! :)
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.
I didn't have the cider or vinegar, but I used everything else and this made a very moist, tasty chicken! Thanks for posting!
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.
"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!
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!
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
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 375Â° 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.