Baked Beer Can Chicken Recipe

I have been making this for a long time now, the whole family loves it! I made it with the seasonings in the recipe and yes it was alil salty but still good. The next time i made this i used season salt, cajun, and italian seasoning...It was even better!! Oh and another review said it took twice to three times longer to bake- this can be true depending on the size of the bird. I cooked mine at the temp it said for as long as it said and well it was sooo not done. I jacked up the heat to 400 and cooked for another 40min MUCH BETTER!

I am not a beer fan but this recipe is surprisingly good. I tend to especially dislike hoppy beers like bud and PBR but I had some lying around after a get together so I wanted to use em somehow. I improvised this recipe by merging my own roasting style a bit with this and chef Michael Symon's beer can recipe. I changed it by cooking it at 425F for 1.5 hours (I had a bigger bird and if it got a bit too brown I covered those areas with foil), adding less salt (only 1 tbsp), added 1 tbsp of Hungarian paprika, and squeezed the juice of half a lemon over the bird and stuffed the squeezed rind into the top cavity (over the can). Halfway through when I added the rest of the beer can, I squeezed the other half of the lemon and also threw that into the cavity. What I got was a very juicy, savory chicken with a nice golden and crispy skin, good zest, and some hoppy but not overwhelming beer flavor on the skin.

My husband said it won the trophy for new recipes I've made this year. He took pics of it and sent them to his Dad and other family members. Following other user's recommendations, I omitted the extra salt. For the seasoned salt, I used Adobo chicken seasoning. In addition, I substituted liquid chicken broth for the 2nd beer. Last, I chopped up 3 carrots, 4 red potatoes, 2 cloves of garlic and 2 onions which I added to the pan to cook in the liquids. It was truly delicious!

Love love love this recipe! You don't have to use beer. Any canned liquid will do. Rub the chicken in whatever spices you want (I've even used lemon zest in the rub, leaving the cut up fruit in the pan) and use a thermometer to monitor the temperature of your bird. If it's taking too long in your oven, I'd suggest calibrating your oven temperature and getting an oven thermometer. Most ovens are not exactly on-temp.

As a retired nurse who worked CCU I just had to comment on the salt content of this recipe. I gave up salt in 1973 on a dare with a patient in my unit. I use Lawry's seasoned salt substitutes - for this recipe I used their original once and the next time I made this I used the Italian seasoned salt substitute. I don't tell people that I use salt substitute and often they ask for my recipes. They are shocked that no salt is used and always comment that they couldn't tell. This is the best way to bake chicken and it definitely does taste good.

I'm going to take the suggestion of the top reviewer who jacked up the temp to 400 degrees. I'm going to keep checking it with a meat thermometer until it reaches 180 degrees internally. I plan to cook some root vegetables around the side, so they might have to be removed before the chicken is done, but that's fine. I have some lemon-pepper seasonings I intend to use, but I wanted to use the can method for even cooking and to prevent the bottom from being "soggy". I have a very small hen that is only about 5 lbs., so people should realize the size of their hen makes a big difference. I only salt the surface of the bird. 1 tablespoon sounds like way too much.

excellent recipe! i added celery and onion around the base of the chicken, and poured 1/2 a bud light into the chicken mid-way through cooking. with a little bit of flour, a great gravy can be made with the juices!

NEVER EVER RINSE CHICKEN (POULTRY) UNDER RUNNING WATER.

Forgot to rub under the skin too but it was very moist. I had to bake three more minutes but it was perfect. I used a jerk rub and it was divine. Also used ginger beer instead of actual beer, but it would have been better to cut the can to create a wider opening for more flavor. All in all, it was amazing and it will become a great chicken salad.

This is a good recipe... I mixed it up a little. I put rosemary in the beer and a couple sprigs under the chicken skin. I rubbed the chix with olive oil and then the seasoning. I stuffed the top with garlic and then I tented the chicken as it was baking. I took the foil off for the last 20 minutes. Moist and Favorful!

I have always cooked this type of chicken but we have always used a soda can, and added chicken broth to the can about 3/4 of the way full and always lined a pie pan with tinfoil bake 400f for 2hrs turns out great every time. Remember to be very careful removing the can I use a butter knife and push down while my husband holds the chicken. also a trick is to use a tooth pick and seal the neck with the skin to hold in the moisture.

Took a lot longer than recipe said! Almost two hours! But tasted good and extra time gave me plenty of time to get everything else ready!!

I like beer can chicken on the grill but this is different. I always put my seasons under the skin as we don't eat the skin. I helps with seasoning.

The chicken tasted like the beer.I don't know why cause normally the alcohol cook off. At least I tried it and that's that.j

I actually haven't made this yet because I have 2 questions that will determine whether I make it: Does the alcohol content cook off completely? Can one taste the beer when the product is served? I have concerns about serving this to someone who's been sober for over 30 years. Now is NOT the time to cause a problem. Can anyone please answer these questions and with your credentials, please (RN, RD, etc.)?

This tastes like I actually know what I’m doing.

Such a great recipe, thank you!

I loved it the concept is so cool it is very hip and everyone loves beer cooked meat I loved it my family loves it..I love the smell later on in the cooking is fantastic..the rub is good too the combination is wonderful..!!

Very nice! Super juicy and flavorful !

Great recipe when the weather is bad for grilling. Seems like people complaining about it taking too long either had a bigger bird or didn't follow the instructions or just suck at cooking and they probably didn't pre heat the oven. Delicious recipe!