Thursday, November 5, 2009

Beer Can Chicken

It all started with a chicken and a beer.

This dinner was so easy and delicious. I highly recommend it.

All you need is:

A blend of your favorite spices

A can of beer (you must drink half - I know, it's hard)

And a chicken
Of course I forgot to take a picture of the finished product but you get the idea.

I rubbed his a** in butter and covered him in spices and a little brown sugar. Stuck him on the beer and into the oven at 350 for 2 hours.

It was delicious and moist. I also made some green beans and garlic smashed potatoes to go with the chicken.

Husband had no complaints. So, in the words of my niece "Try it - you'll like it!"


  1. sounds good. I have been on a foodie kick lately. I am afraid to cook chicken because I will dry it up but that beer might do the trick.

  2. Oh yeah Laura, don't be afraid if you use beer. It was nice and juicy!

  3. Cheryl,
    Looks great. When I do mine, I use a tall boy with a couple of gulps taken out of it. The taller can, I've found, helps with stability. I also season the cavity of the bird well. I then put it on the grill, which, as the bird cooks and renders fat, it drips on the flame and creates a great smoky-grilled flavor. The skin gets crispy as all the fat renders out and has a great seasoned crunch. Being from Texas, we finish it with the 'Texas Tuxedo'. 10-15 miniutes before we take it off the grill, squirt ranch dressing around the top of the chicken and close the grill lid back. The results are a really dressed up yardbird.

  4. Thanks for the tips Dru! My mother-in-law showed me this awesome kitchen tool she has for this exact recipe - found at walmart. It's just a metal frame that holds the beer can and the chicken. Gotta get me one of those!