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Pat's Beer Can Grilled Chicken Recipe

Pat's Beer Can Grilled Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (117)

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Average Rating:

Total Reviews: 117

Showing 61-70 of 117

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  • on August 14, 2010

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    I would love to make this, but I'm not a pro at grilling yet. I have a charcoal grill and it seems that most of the people who have commented have used a gas grill. Any advice for doing this on a charcoal grill? Do I set the chicken directly over the coals or to the side? Don't want it to char! Thanks!

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  • on August 08, 2010

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    I was looking so forward to making this for a BBQ party we were having. After 1/2 hour, the chickens were burnt on the outside. I followed the directions to the letter! I ended up letting them continue to cook on low til the temp. was 165 inside. Everyone said that they had great flavor and was very moist (once we removed the skin. What happened?

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  • on July 29, 2010

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    My family loved it even though I left out the cayenne pepper. and it was really easy.. I also used the leftover rub on grilled steaks. those where yummy too!

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  • on July 19, 2010

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    I made your Beer Can Chicken for the first time for a BBQ at my home... and it was devoured in minutes, and I've had several requests for the receipe. Love this chicken it's a must try this summer....!

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  • on July 15, 2010

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    I have three words for this recipe: FAB-U-LOUS!!!!!! Moister than the rotisserie chicks you buy at local grocery! Love this!

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  • on July 13, 2010

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    I have made this several times and everytime it turned out great.
    One time I decided to make it and didn't have any beer so I use a can of a lemon lime soda and also put a sprig of rosemary and lemon peices in the can. Worked out great. Have done that several times. Even with a white wine , garlic gloves, lemons rosemary. I cooked on low heat and turns out great.

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  • on July 12, 2010

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    Is this the spices you have used is the rub or there is something I have to be in the store,

    I hope my question will be answered.

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  • on July 12, 2010

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    I've been cooking chicken this way for several years now and love different rubs. For anyone having trouble with "Blackened chicken", heat your gas grill first then turn the middle burner to low or off. Place the chicken in the center of your grill and turn the front and back bruners down to maintain approximately 350*. Sometimes I will add wet hickory chips wrapped loosely in tin foil to give it a smoky flavor

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  • on July 12, 2010

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    Pour out the beer!!! That borderlines on alcohol abuse!
    We've been doing chicken like this for years and have never been disappointed. We call it "Beer Butt Chicken".
    Will try your rub though.

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  • on July 10, 2010

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    This recipe was amazing. My husband and I loved it. It was so juicy and easy to make. We will be making this one again for sure!

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