Beer-in-the-Rear Chicken

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You can't go wrong with a beer in the rear chicken. Paula has a good recipe. I added lemon and a small portion of a serrano pepper to add more flavor. Don't forget to pour the remaining beer over the smoked bird. That same beer can also make an awesome gravy too.

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Incredibly flavourful! My husband is always avoiding extra calories and he ended up eating the chicken skin coz it was so good! All I do different is I reduce the salt in the house seasoning to make them equal parts so they all come down to 1/4 cup because it was way to salty. Also, I omit the rosemary and put a lemon wedge in the chicken instead, and two slices each side of the breast under the skin. You have to be very careful when getting it out of the oven ( if you're cooking it in one because it can tip over and burn you. Totally easy and so worth it!

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I loved the chicken but dangerous to cook. Cooked on BBQ and when chicken was done I went to take chicken off can which skyrocked like a missle and burnt my stomach. Lucky it missed my eyes. Would never cook this again evem though tasted great.

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My go-to recipe for chicken - always turns out moist and flavorful, with very little effort! Good enough for company, too!

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This recipe was great!! I added just a few things. I cut up 2 cloves of garlic, and a little bit of onion and put them into the beer with the rosemary spring. I also used some cayenne pepper in the seasoning and I squeezed a lemon on the bird before I seasoned it. (My mom told me to always squueze a lemon on poultry before cooking! Anyway, it was moist and very flavorful! A must try!!!

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This is a great recipe! The chicken comes out very nice and juicy. I do it in a foil pan so I can get the drippings so I can make gravy. I was at my jewel store and they had a big sale on bbq gadgets and I couldnt believe they have a special rack for beer in the rear which the beer can fits right in the middle with 4 support legs. Works Great! I love Paula Deens recipes, they always have lots of flavors.
To the question about using all the house seasoning you dont, you save the rest. That way you have it on hand at all times cause alot of Paula recipes call fo her house seasoning.

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This is such a great and easy way to cook a whole chicken. You can certainly take a rack out of the oven and do them in there, but we actually do ours on out "Holland Grill" it's not a traditional BBQ as there is really no flame that comes up and touches the food, it's more like an oven, it's just outside and looks like a BBQ. At any rate, it does a wonderful job on Beer-in-the-Rear Chicken. We normally do two chickens at one time, that way whatever is left over can go into another recipe the next night (like Paula's Asian Chicken Salad for example. There is just something about the beer steaming into the cavity of the chicken that keeps the meat so very moist and the skin gets nice and crispy. It's a real family pleaser!!

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Made on gas BBQ, middle burner turned off, two outer burners set to med high (temp gage said 375 degrees. 5 pound bird took 1 hr 15 min. I cooked the chicken in a foil-lined pie tin, easier to move the chicken & it caught the drippings which I used to make gravy (no mess falling through bottom of BBQ either. Please resist the urge to open BBQ lid (let's out too much heat, I rotated bird once. Since chicken was finished much sooner than I expected I turned off BBQ & let it sit there wrapped in foil for 30 min, the rest time made the chicken so juicy. The chicken flavors can be changed up so easily using different seasonings. What an award winning & easy recipe!!!!

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Everybody enjoyed this!!! But I also took 4 cloves of garlic; chopped fine, 1/4 c. of olive oil, 2 T. of lemon juice & seperated the skin from the top (so it wouldn't leak out & rubbed it between the meat/skin. My only complaint is that I am not an expert when it comes to cutting up a whole chicken & was difficult to do this & get all the meat off the bones. Is there a way to make this recipe with either chicken parts with bone or to use boneless/skinless?

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I have been making "beer can chicken" for a long time before I saw this recipe. It is so easy and you can really use any rub. We have done jerk and other dry rubs and it always comes out great. Sometimes I just cook the chicken and shred it off the bone for other recipe. A great and easy way to make a chicken.