Beer-Can Chicken with Cola Barbecue Sauce

Chicken turned out great. Moist and flavorful. I did this on a gas grill with mesquite wood in the smoker. I had some trouble keeping the temperature right, I was shooting for 325, and probably came up a little shy 'cause after 2 hours the meat was only at 165. I pulled it off anyway and the breast were perfect, while their was some red in the middle. Also, not much of my beer was gone, so I didn't get a lot of steam going. I copped out on the sauce and used bottled BBQ. Next time I will go for 325 and err on the high side.

I've made this (chicken only) a few times over the past few years and I have to say this a a fail proof barbecue chicken recipe; moist and flavorful every time. The chicken is so good on it's own, I've never felt inclined to try the sauce...maybe one day;)

At what temperature do you use to roast this in the oven and for how long?

This was by far, the BEST roasted chicken I have ever made. Easy and delicious. My husband couldn't stop raving about it. Fabulous. Will definitely make again, and we liked the sauce too.

My husband and I both loved this chicken. He felt the flavor was so good that the sauce was unnecessary. I liked the extra flavor in the sauce and appreciated that it wasn't overpowering. We used a charcoal grill and found the 4-lb chicken to be done after about 1 1/2 hours. The skin was fairly blackened, but the meat underneath was absolutely succulent! I served it with orzo and roasted corn salad (also from CL) and old-fashoined cole-salw.

This was absolutely fantastic. The chicken was tasty, juicy, perfect. The seasoningis fantastic. And i LOVED the bbq sauce. Again, I loved it!

I often make beer can chicken and it is tasty and moist. I usually add some fresh herbs in the seasoning and also place some garlic cloves, rosemary and maybe some oregano in the beer can.

This is a great recipe, even in the oven. I have tried other variations, including fresh garlic and shallots in the beer and spicing the chicken for roasting instead of BBQ. That comes out fall-off the-bone tender and moist.

I've been doing Beer-can chicken for years. THIS is the best - perfectly seasoned, & the sauce is wonderful. I double the sauce and reduce it by 2/3.

I love making Beer-Can Chicken because it is simple to prepare and taste like you slaved in the kitchen. The BBQ sauce is not essential as the chicken is great without the sauce. The technique of loosening the chicken skin from the breast to season was new to me, but was a great idea. (I don't eat chicken skin and this allowed the seasoning placed where it counts.) Served with a crisp salad and cob corn.

This is over the top deliciious. We also bake this in the oven and the chicken is tender and moist every time. We don't care for the BBQ sauce and frankly this chicken is wonderful with nothing on it at all.

Loved the recipe!! And no, the chicken doesn't necessarily need the cola barbecue sauce but the sauce is fantastic! I will make the sauce again for other things! Yummy!