A super-tasting chicken cooked on the barbecue. A whole chicken is rubbed with mustard and cooked with a partially empty can of beer inserted into its cavity.
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I kind of have a tiff, with this recipe. Because it was not specified that the chicken should be under indirect heat my 2 chickens caught on fire! Because of the beer (alcohol) when the juices ran out it caught onto the heat and thus created combustion. Not fun. In other similar recipes it does say to "spread the coals to the outer edge" or "place chicken in indirect heat". Well, not to put all the blame on you, because others were able to figure this out on their own, but it should be clear that the chicken be put in indirect heat in this recipe as well. I was so exceited and now I have two carcuses in my trash can. (almost humerous, give it time...) - 10 Jun 2001 (Review from Allrecipes US | Canada)
This truly is an awsome recipe that I have used many times. The only variations that I have come up with are stuffing an onion or potato in the neck cavity to prevent the steam from evaporating and also adding water to the bottom of a foil pan to prevent the underside of the chicken from getting too black when the grease splatters. I have also rubbed the outside of the chicken with rotisserie spices and added a pop up breast timer to ensure doneness. - 14 Jul 2003 (Review from Allrecipes US | Canada)
I found two recipes for the beer can chicken on here, couldn't decide which was better, so I made them both. The other one was only poultry seasoning on the outside and beer in the can. This recipe turned out producing a more moist chicken. I don't know if it was the ingredients - I made one change to recipe. My beer can opening came very close to the neck opening and I was worried that the beer wouldn't evaporate into the main body of the chicken... so I cut the beer can about 1/3 of the way down for this recipe. Also, I roasted this in the oven- 450 for the first 20 minutes to crisp the skin and keep juices in..and then 375 for the next hour and a half. Very tasty, I will use this recipe from now on! - 07 May 2007 (Review from Allrecipes US | Canada)