Root Beer-Can Chicken

  • detailaddict Posted: 05/22/10
    Worthy of a Special Occasion

    I've never had the traditional beer can chicken but I just had to try this. Skinning the chicken took a bit of doing but overall this was easy to prepare. I used a slightly larger chicken (4.5 lbs.) but after an hour on the grill it was almost done, so I turned off the heat and let it coast the remaining 30 minutes. I also made the oven fries and broccoli slaw (also a first for me) as suggested, and they were both delicious. The chicken was juicy and flavorful, and not as spicy as I had expected. It's a bit wierd for frequent preparation but I will probably make this again.

  • HeyHeyPaula Posted: 05/18/10
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    Everyone loved this recipe. I used regular paprika (didn't have the Hungarian) and substituted 1/4 tsp of black pepper instead of red. I'll try adding some red pepper slowly next time to get the desired degree of heat. Also, I roasted it in the oven (375*) using the beer can stand sprayed with cooking spray. Turned out great with excellent flavor.

  • JudithE Posted: 08/18/10
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    My chicken came out so juicy and tender. My husband requested I make it again. The second time I altered it a bit.. I made some extra spice mix and put in my beer for basteing. Very good either way. It's a hit in my house. Both times I cooked it on the grill and used Beer (not root beer). So easy..

  • Lauriej1 Posted: 05/16/10
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  • MsAggieAmy Posted: 10/28/10
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    See it here:

  • mizzlemax Posted: 08/01/11
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    Yumm! This was a good one and pretty fun to make. Never did the whole chicken thing before, so I accidentally bought the chicken with all the skin and guts still inside that was pretty gross taking out, but the chicken was only $2.50. The chicken was super moist and the glaze was delicious,... in addition the whole patio/house smelled amazing. I think I saw the neighbors salivating over the fence line. It was also perfect amount of food for me and my wife... half breast and thigh for each.

  • bluelupine Posted: 05/08/12
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    Per Ann Taylor Pitman (in Oct 2010 issue) this can be baked in the oven at 375 for 1 hour or until thigh is 165. To replicate the smokey grill flavor, reduce sweet paprika to 3/4 tsp and add 3/4 tsp smoked paprika. You'll have to remove a rack in your oven to accomodate an upright (propped up on the can) chicken.

  • ktleyed Posted: 06/04/12
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    Simply fabulous! I used a 4.5 lb chicken on my gas grill and kept all the burners on low and it was amazing! Took about an hour and 45 minutes and turned such a gorgeous dark color (almost reminded me of Peking Duck!) Will make again, definitely! Had a little trouble keeping it upright at first, but once it cooked for around 20 minutes it was easier to prop up.

  • KellyDiff Posted: 06/25/12
    Worthy of a Special Occasion

    I thought this was outstanding! I'm not one to cook bone-in chicken, much less a whole chicken, but this was worth it, and actually pretty easy. Wonderful sweet-sour glaze.


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