By Babychops on August 08, 2008
"I have made beer can chicken for just about EVER and I swear by it, crispy skin, delicious incredibly moist meat... You've just gotta try it. I have taken from a recipe here & a recipe there & put this together and it is by FAR the BEST beer can chicken I've EVER had!!! I hope you'll think so too. It is a bit spicy the way I make it but you can cut the chili pepper if you don't like that much heat. The smoked paprika adds a lovely smokey flavor I just love... The beer bubbles up & over and bastes the chicken while it cooks giving it an incredible flavor. You'll want to pick up some mesquite smoker chips (from the bar-b-que aisle) - soak 2 or 3 handfulls for 1/2 hour & place in the bottom of a broiler pan, water & all. Of course it will come out smokier if you cook this on a grill which is preferable but in a pinch the oven will steam @ 400 degrees. This would be awesome for company but you'll need more than one chicken, there's never anything left but bones when I make this recipe."
Serving Size: 1 (257 g)
Servings Per Recipe: 4