Beer-Can Chicken

I have been making beer can chicken for years this rub is awesome. Personally I never cook a chicken that hasn't been out of the fridge for at least 30 minutes and never use a cold beer ( pour the other half in a glass with ice), also always add spices into your beer can via funnel.

• Eganderson1985

• Alberta

• 5/27/2020

I love that underneath this recipe, epicurious suggests another epicurious article: "Beer-Can Chicken Is a Hoax. Here's Why." I also don't think that paint covering the beer can is heat resistant or tested for cooking purposes. Don't even get me started on the aluminum.

• ilginece9300

• Switzerland

• 7/5/2019

To answer a few people question, yes you can make it in an oven I do it all the time. To add to this recipe, I throw in a few sprig of rosemary and 5-6 cut up cloves of garlic in the beer can before cooking it. Adds a little something more then just your regular rub. For the first time other day I brined the chicken before making it. I didn't believe it could come out any juicer but it did. By far the juiciest chicken we ever had.

• Anonymous

• Los Angeles, CA

• 10/29/2016

Not a review, but a question before I venture to try making this - though turns out it's now impossible to post without rating - so be aware mine is a prediction only. Someone already asked this but no one has yet answered: would it be possible to make this recipe in an oven instead? Anyone? A stainless steel vertical roaster also sounds better than an aluminum can inside the bird. Waiting for suggestions. Thank you.

• sibaritaincognita

• 8/25/2016

I have been encountering articles that denigrate the virtues of beer can chicken. They claim that vertically roasted chicken can easily overcook, and that the beer does not flavor the bird at all. They miss the point. Beer can chicken is easy to grill, and when you attend to the grilling and use a thermometer, tender and juicy rule the day. And, the skin gets crispy enough to rival bacon. A roasted butterflied bird is also delicious, albeit slightly more labor intensive. So what? Shoving a can of anything (or nothing) up the butt of the bird and grilling it for 45 minutes is just about brainless and foolproof, and that’s a good thing if you have been drinking the beer!

• Anonymous

• The wilds of upstate NY

• 6/12/2016

No. Just no. Aluminum can?? Toxic. The best way to do a vertical chicken or turkey is with a Spanek Verticle Chicken Roaster. Quality material only for my family. Www.spanek.com

• Shickbird

• 6/1/2016

How long would you suggest it will take to grill two chicken's of approximately 4 pounds each?

• Anonymous

• Tucson

• 2/29/2016

Ended up using the smallest chicken at the store, which was just over 5lbs. I couldn't get the chicken to stand in an ass to grill attitude because it was a bit large, so I just layed it on its back with the can inside. The flavor was excellent, cooked for 90 minutes over charcoal. Enjoyed Cacio e Pepe (pasta with butter, cheese, and pepper) as an appetizer.

• wcheney

• Bend, OR

• 8/1/2015

OK, was my first attempt at beer can chicken. WOW, YUM, JUICY. Will make again. Used the 4321 spice rub on a 4.15 chicken, and will reduce the amount of rub, AND use half the salt. Did not use the pan drippings. Served with grilled eggplant and okra, tomato, corn & onion salad.

• garlicbutter

• Mechanicsvile, VA

• 7/7/2015

Delicious! My husband and I both loved the 4-3-2-1 rub, but it was a bit too spicy for the kids. I just had to peel the skin off their portions and it was fine. We also had to cook it a little longer than suggested and agree that the pan drippings are unnecessary - the meat is plenty moist and flavorful.

• gllij

• IL

• 4/10/2015

My husband declared this the best chicken he's ever eaten. It took 2 hours to cook (our fire was not that hot) but it was worth the wait. The rub was delicious too.

• knryerson

• Centennial, CO

• 7/13/2014

This not so much a review but a question. Can this be made in a regular oven?

• Manusca

• 6/4/2014

Wow, this was awesome. We were blessed with a rare 89 degree spring day and this was the perfect dinner for it. Used the 4-3-2-1 spice rub as called for and would definitely make it again. Served with a spring vegetable orzo salad.

• lschmidt

• Portland, OR

• 5/5/2014

Baste this with some peach preserves diluted with a shot of bourbon! Thank me later.

• AZGypsie

• Tucson, AZ

• 1/19/2014

I love this chicken recipe - we have made it with the 4-3-2-1 rub and also with a different, 'Caribbean' rub - so delicious! It's easy, it's fun, it's juicy with a crispy, flavorful skin. There is never any left over, and many guests have asked for the recipe.

• iheartcake

• St. Paul, MN

• 1/12/2014