Tortured Chicken - Beer Can

"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."
photo by jbergsli photo by jbergsli
photo by jbergsli
photo by jojopon699 photo by jojopon699
photo by Lee Hock photo by Lee Hock
photo by Cima9628 photo by Cima9628
photo by slickchick photo by slickchick
Ready In:
1hr 15mins
1 whole chicken


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


  • 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.

Questions & Replies

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  1. Mirj2338
    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!
  2. dojemi
    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.
  3. JustJanS
    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!
  4. ratherbeswimmin
    I have been wanting to try this for a long time. Made this for the Zaar Cookathon/4th of July cookout. Oh Yeah!! Outstanding. The meat was sooooo incredibly moist and tender. I made 4 of these because I was cooking for a large crowd. I doubled the rub amount and had more than enough. The rub gave a wonderful flavor. Left the beer cans in place because like others, I had a hard time removing them. Thanks for a great recipe.
  5. ninja
    Excellent recipe and rub, then a treat to see a chef prepare your "tortured chicken" on the Today Show, 5/25/02. Among other variations, like using coke or lemonade, he displayed Beijing Chicken, Root Beer Game Hens, Duckling À L’ORANGE and Beer Can Turkey. Get all the recipes from the website at: Enjoy - I certainly did!


  1. karlaknighton
    It was really good. We used Sprite instead of beer, and garlic powder instead of so much salt.
  2. Color Guard Mom
    I made this last week and just forgot to post a review. Sorry. Anyway, we absolutely loved the chicken and it was a fun recipe. I cooked mine on the grill instead of in the oven and used a coke instead of beer - but it was still very very yummy!
  3. Scotty & Callie's Mom
    Sooo good! I used 1 T. each salt, pepper and paprika and 2 T. brown sugar. Can't wait to make again. Used coke instead of beer.
  4. Robin in London
    Way too salty-- I like the idea of baking a chicken this way and will try it using wine instead of beer, and season with garlic, onion powder and paprika (and maybe a dash of salt and sugar).
  5. bayousong
    This is an an excellent way to cook chicken and keep it moist. I have cooked chicken this way for years and vary the seasonings a lot. I now use a Tipsy Chicken cooker for my chicken instead of a beer can. It will not tip over. Go to the Tipsy Chicken or Char Broil web site to order one. One more thing, in Texas these are Beer in the Rear Chicken.



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