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    You are in: Home / Recipes / Tortured Chicken - Beer Can Recipe
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    Tortured Chicken - Beer Can

    Tortured Chicken - Beer Can. Photo by jbergsli

    1/8 Photos of Tortured Chicken - Beer Can

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    debra dolman's Note:

    I first saw these "tortured" chickens served at a bar-b-q. Lined up on a serving platter, beer cans still in place! Talk about a conversation starter!The dry rub sounds bizarre, but I guarantee the proportions blend into a delicious combination.

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    Ingredients:

    Serves: 4

    Yield:

    whole c ...

    Units: US | Metric

    • 1 large chicken, rinsed in cold water and patted very dry, inside and out with paper toweling (2-2.5 pounds)
    • 1/2 of a can beer (6 ounces of a 12 ounce can, any brand, any variety)
    • 1/3 cup paprika
    • 1/3 cup salt
    • 1/3 cup black pepper
    • 2/3 cup packed brown sugar

    Directions:

    1. 1
      Mix 4 dry ingredients together.
    2. 2
      Use this rub inside and out of the cleaned, dry chicken.
    3. 3
      Be generous.
    4. 4
      Place 1/2 can of beer in center of roasting pan.
    5. 5
      Position"bottom" of chicken over beer and slide chicken over the can of beer until the chicken is"sitting" upright in the pan.
    6. 6
      The fit will be snug and chicken will be secure.
    7. 7
      Roast uncovered at 350 degrees for 1 hour.
    8. 8
      Do not baste, do not turn pan.
    9. 9
      The beer will steam the chicken deliciously.
    10. 10
      When done, carefully remove can of beer from chicken and serve.
    11. 11
      Chicken can also be carved while"sitting" on the beer can.
    12. 12
      I have"tortured" 2 or 3 chickens in the same roaster and did not have to adjust cooking time.
    13. 13
      This melt-in-your-mouth chicken will get rave reviews.

    Ratings & Reviews:

    • on February 24, 2002

      55

      This chicken really rocks. It was the name that prompted me to check out the recipe, but it's the way it tasted that's going to have me making this again and again. I was a little wary of the salt content (1 serving has 395% of the USRDA!) so I cut back on the salt, added some garlic and ground ginger instead. We're also not beer drinkers, I can't take the smell of it myself, so I used half a can of Coke instead. The chicken was delicious, the kids were fighting over the skin, and this recipe makes you wish a chicken had more than 2 legs as well. The skin came out crispy, the meat was moist, and there was nothing left for the poor dog!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2002

      55

      I must admit I was a bit skeptical about the amounts in the ingredients, but decided to give it a go. The worse that could happen is that I would not like it, but I could always remove the skin. Well, my husband (not knowing how recipes are rated) said, "Honey, you get 5 stars with this meal". It was delicious!!! But, I can't imagine using all the seasoning for a 2-2 1/2 lb chicken. I made a 5 1/2 lb chicken and was "extremely" generous with the seasoning (used it all). I found it difficult to remove the can before serving so I served it intact. I served it with Sweet Onions (a recipe that I just posted here today) and roasted asparagus (with garlic, red, yellow and green peppers) which I am about to post. UPDATE: Made this for the second time. I cut the rub recipe in half and still didn't use it all. Had plenty left over. The top of the chicken and the wings were burnt black (both times). Really to burnt to eat. The next time I make this recipe I will definately cover them with chef's foil once they have browned. I wonder if anyone else has had this happen. I have a convection oven & cooking temperatures are always lower by, at least, 25 degrees.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2002

      55

      This was SO good. Tasty, juicy, terrific. I made half the rub and still had half left over, and I WAS generous. I can't see why you couldn't massage this into wings, and bake them on a rack over a baking dish of beer in the oven or BBQ for yummy finger food. A bit hard to extract the hot beer can but well worth it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (114)

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    Nutritional Facts for Tortured Chicken - Beer Can

    Serving Size: 1 (309 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 682.5
     
    Calories from Fat 324
    47%
    Total Fat 36.1 g
    55%
    Saturated Fat 10.2 g
    51%
    Cholesterol 172.5 mg
    57%
    Sodium 9600.9 mg
    400%
    Total Carbohydrate 46.7 g
    15%
    Dietary Fiber 5.4 g
    21%
    Sugars 36.5 g
    146%
    Protein 45.0 g
    90%

    The following items or measurements are not included:

    beer

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