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Beer Can Chicken Recipe

Beer Can Chicken

Recipe courtesy Steven Raichlen

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on July 17, 2011

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    This was really good. I used a paste-rub from a jar, and it turned out really well. It gets really dark very quickly when you do it in the BBQ, but that could have to do with using a wet rub as opposed to a dry. Either way it had no effect on the taste of the chicken, and produced a fine meal. I intend to use this recipe again, and recommend it to anyone. Two thumbs up.

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  • on December 18, 2009

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    Drunk chicken is the best chicken there is! It has the most flavor and is the juciest chicken ever. I have made a lot of drunk chickens and have never had complaints. I always rub vegetable oil or olive oil on the skin along with my rub. This gives the skin a nice golden color and also makes it crispy. In the beer itself I always put 2 cloves of garlic halved and a serrano pepper seeded. This will be the best chicken you have ever eaten! Steven Raichlen always has great recipes and this is one of them.

    Gabe (www.southtexasbarbecue.com

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  • on May 31, 2009

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    I have made this chicken many times out of "Grill" another one of this authors cookbooks. It is always Awesome. I previously used good old budweiser but recently used Rolling Rock (pale ale. This was by far the best ever. Not as yeasty. The chicken just pored juice. Even left overs the next day were juicy! I use the basic barbeque rub out of this same cookbook (on everything and the basic barbeque sauce at the very end... My side is very simple. Smoke roasted baked potatoes. Just wash the potatoes very well, poke really well so the smoke penetrates, and put a little melted butter on the potatoes. I put the potatoes around the chicken (if really large I microwave for a few minutes to give a head start then indirect grill for 1 1/4 to 1 1/2 hours. Perfect every time! Steven, thank you!

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  • on August 31, 2008

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    The chicken was delicious. Two of us devoured a 4 pound chicken. The secret is definitely seasoning under the skin.

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  • on July 30, 2007

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    Generally rub chicken with olive oil then with garlic powder and fresh ground pepper instead of Memphis rub, but it still works great.

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  • on May 28, 2007

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    Awesome chicken!!! A real crowd pleaser.

    One trick you may want to not skip is placing some rub under the chicken skin.

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  • on December 25, 2006

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    too juicy!

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  • on December 01, 2006

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    It was really easy to follow, chicken was a little drier then I'd hoped buy I'll just ajust that next time.

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  • on July 01, 2006

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    Simple and So So JUICY!! Even after re-heating left overs two days later my chicken breasts still were moist.

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  • on December 06, 2005

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    This was a new twist on chicken, at least for me. I would make it again but it is not my favorite way of making chicken. Once I got past the skin of the, I found it to be very bland.

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