1 4-6 pound whole chicken.
1 can of beer (you can use whatever beer you want but we use Modelo Especial)
Seasoning that you like
My dad made this for us when we were visiting at Christmas and it was SO GOOD I’ve made it twice since then. He BBQ’d his but I baked mine. Either is good.
For the seasoning I use garlic powder, Garlic Dude Dust and pepper. Just clean the chicken then dry it, season it, open the can of beer and dump 1/4 out, place the can in a roasting pan, push the chicken down onto the can using the legs to support it, then bake at 350 degrees for 1 1/4-2 hours or until your thermometer reads at least 160 degrees.
I’m not even kidding, guys, this is SO easy to make. It’s like five minutes of prep then let it be. When it’s done I let it rest for about 10 minutes then cut it up. Although it’s so tender that you only have to cut the breasts off, the rest of the chicken will just fall apart. I pull all the skin off and set it aside to use when making chicken stock (will post that recipe soon!) and since the chicken cooks upright all the fat drains off and you are left with lean, flavorful, tender and juicy breasts. *giggle*
My dad made leeks and green beans to go with it so that’s what I made too. I took green beans, leeks, a tablespoon of olive oil, salt, pepper and Garlic Dude Dust and sauteed it till the green beans were cooked but firm and BAM! Complete meal.
I haven’t gotten the nutritional facts together for this yet but the only fat you end up eating is from the tablespoon of olive oil in the green beans and I made enough for 8 servings so even that fat is a pretty small amount. It’s just protein and green veggies and SO GOOD.
If you make it, let me know what you think, what you did differently or what you’d do to make it better.
4 thoughts on “Beer Can Chicken”
love Love LOVE beer can chicken. Here is a great rub recipe we use for ours it is soooo tasty!!
1/4 cup Paprika
1 Tbsp brown sugar (we actually use about 4-6 Tbsp’s!)
2 tsp cayanne pepper (we dont use this cause I never have any on hand and am too lazy to buy it, tastes great without it though.
2 tsp ground cinnamon
2 tsp dry mustard
1 tsp garlic powder
1 tsp onion powder
1 tsp salt (I actually use a little less salt)
Mix together in bowl
Coat inside and outside of chicken with rub mix, refridgerate for 1 hour or
cook chicken upright on beer can with 2/3 of beer in can Add 1 Tbsp Lime to
can (need a beer can stand for this)
Add remaining rub mix to chicken once its in the beer can stand and in the
pan. cook Chicken then enjoy!!
Zomg, those photos make me feel bad for the chicken! Good thing it’s already dead.
Bookmarked for future use. =D
@Traci – That sounds really yummy! The reason I don’t season the bird much is because I take all the skin off and just use it for making broth so I use the same spices that I’m going to want in the broth. If I ever get back to where I’m splurging on the skin again, I’ll try out that rub for sure! I think we have about four kinds of cayanne pepper. We are kind of spice whores. heheheh
@Erin – It does look crazy, doesn’t it!? I always feel like I’m violating the bird when I stick a CAN UP IT’S BUTT but when I’m eating the juicy meat and my eyes are rolling back in my head I tend to forget about it! 😉
That looks so tasty! I’m definitely given this one a try, thanks for posting it 🙂