Beer-Barbecued Chicken

May/June 2009

Your rating: None Average: 4.5 (50 votes)

Here's our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that's popular with barbecue aficionados. To simplify things, we just pour a little beer inside the chicken as it cooks. The beer keeps the meat juicy and a smoky-flavored spice rub both under and over the skin gives it extra flavor. Barbecuing poultry with the skin on helps prevent the meat from drying out. To keep calories and fat in check, remove the skin before serving.

"I planned to make this recipe, using oil, salt, and Jamaican jerk rub (not the spices listed here) to make my work effort as little as possible. I had already made rub in advance (I make a larger rub mixture in advance so it is easy to...
Beer-Barbecued Chicken

6 Reviews for Beer-Barbecued Chicken


This was so good and tender, easy to make. We will make it again.


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