Recipes / Whole Chicken
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Tortured Chicken - Beer Can
(114)
Recipe by debra dolman

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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READY IN: 1hr 15mins
SERVES: 4
YIELD: 1 whole chicken
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

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