Beer Can Chicken
Pat's Beer Can Grill Recipe Beer Can Chicken Rub:
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- 2 tablespoon(s) smoked paprika
- 2 tablespoon(s) salt
- 2 tablespoon(s) onion powder
- 1 tablespoon(s) cumin
- 1 tablespoon(s) cayenne pepper
- 2 teaspoon(s) thyme
- 2 teaspoon(s) oregano
- 1 teaspoon(s) black pepper
- 2 teaspoon(s) garli powder
- 1 3-5 pound whole chicken
- Preheat oven to 350 degrees.
- Combine all the rub ingredients. Mix in with a small amount of olive oil - enough to make a paste. Lift up the skin of the chicken and rub under the skin and above the skin all over.
- Open up a 12-oz can of beer and pour off 1/3 of it. Place the chicken on top of the beer can in a roasting pan. Fill the bottom of the roasting pan with a small amount of water - enough to cover the bottom.
- Cook for 90 minutes (a little less if 3 pounds, a little more if 5). Then set to 500 degrees for 8-10 minutes to crisp it up.
- Remove from the oven and let the chicken sit for about 10 minutes before cutting it up.
- ALTERNATIVE cooking method via Barb!!
- preheat oven to 425-450 and put in a iron skillet to heat up
- Add chicken breast side up to the skillet. Cook for 35 minutes. Turn oven off, set timer for 35 more minutes, then turn oven back up to 425-450 and cook another 35 minutes. Leave chicken in the oven the whole time.
This recipe is a personal recipe added by lynnjr and has not been tested or endorsed by MyRecipes.
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Beer Can Chicken Recipe at a Glance
- COURSE: Main Dishes