Pat's Beer Can Grilled Chicken

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Just made this and followed the recipe exactly. Didn't have as much flavor as I was expecting. It was nice and moist. Everyone else enjoyed it.

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Just made this, followed directions to a tee, but, the beer didn't seem to do anything but maybe help make it a bit more moist. The rub, however, was very good. I wanted to make a gravy with the drippings, but, they were exceptionally salty. I would definitely use this rub again.

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Great Recipe!!

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super, we bought holders to hold the beer can and the chicken. did it on the grill and also in the oven. stocked up on fryer chickens when they go on sale. everybody raves over them.

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It was really moist. I ran out of the cayenne pepper so i had mix in some chipotle pepper. It turned out really good. I would fix this again. I did not have a smooth bottom roasting pan but I made what I had work. I am proud of this recipe I would fix it again. Now have to figure out what to use the spice rub on next beside chicken. I had to use the oven instead, about 350 degrees for about 1 hour maybe longer. it was good.

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Great, easy, flavorful!

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Absolutely delicious. The rub was perfect and the chicken cooked perfectly.

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Very easy, quick and wonderfully delicious. I had to use a 16 oz can of beer, but it worked ok. I used a small, aluminum pan to place the upright holder into so the chicken drippings would collect. The drippings along with a mix of 1 tsp of corn starch and 2 tbsp of water, separately mixed and poured into the drippings in a small pot at medium-high heat, provided a delicious gravy. No need to season the drippings because the rub provides beautiful seasoning even to the drippings. I will certainly make this again!!

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This is my go-to recipe for beer can chicken. It's the only version I make now. Give it a try!

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I am not a fan of beer, so I rested the chicken on a can of Fresca. It was really moist and "citrusy!"