Dave's Beer Can Chicken Recipe

Was sharing this elsewhere, and figured some of you might want it:

Acquire whole chicken (deceased & de-feathered)

Turn on oven to 400, remove all racks but lowest.

Make rub of equal parts salt, pepper, paprika & brown sugar (about 1 tbsp of each for one chicken)

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Open can of beer. Drink half and punch a couple more holes in top of can.

- Put a tsp of rub in the beer.

Line medium glass or Corningware dish with foil.

Clean and trim excess fat off of chicken. Pat dry with paper towels.

Apply rub all over chicken (“rub” is deceptive, I just sprinkle it all over and it sticks pretty well)

Put can in center of dish, and chicken on can (less than half of can should be visible).

- Make sure chicken is stable - use legs for a “tripod” effect.

Put chicken in oven, and set timer for 1 hour.

After an hour, take a look - usually needs 15 or 30 more minutes.

- If top of breasts are getting black, cover lightly with piece of foil.

Bird is done when meat on legs starts to pull up from end of bones.

BEING VERY CAREFUL, remove from oven and place on a stable surface.

Let sit 5 or 10 minutes, and then extract bird from can.

- (I use a fork stuck deep into the breast & ribs to pull up, and a spoon pushing down on the can through the neck.)

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BE CAREFUL! There is liquid left in the can, and it’s very hot.

Place bird on cutting board, carve, and enjoy!

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