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Beer-Barbecued Chicken

May/June 2009

Your rating: None Average: 4.5 (46 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.



READER'S COMMENT:
"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 Recipe

6 Reviews for Beer-Barbecued Chicken

06/18/2013
Anonymous
Tasty and tender

I made this recipe with company coming so I was hoping it was good and it was! prepping was easy and once we put it in the grill, we only checked it a couple of times. It took longer than the time stated on the recipe to cook but not much. Will definitely make it again. I only have to figure out a way to get more beer to stay inside the chicken!

easy, don't have to check it too often
Comments
07/07/2012
Anonymous
Excellent taste and very moist

We made this for a 4th of July cook-off and it was delicious! We chose it because it was lower in calories than the ribs everyone else brought, but it still has that backyard BBQ kind of tone. And, I am not a fan of cooking food with with metal near/in it as the traditional beer can chicken is. So, this was a great way to get that flavor. Thanks!

moist, flavorful, low calorie
Our 4th of July potluck contribution
Comments
10/06/2010
Anonymous

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 grab, and store it in a small glass canning jar). I realized that I had accidentally purchased a pre-cut (organic) chicken and not a whole (organic) chicken. Because of my situation, I used the general idea for this recipe and modified it as best as I could. I did the following: 1) went out to my garden and cut enough fresh rosemary to coat the bottom of my half sheet pan (I have a big plant), 2) rinsed & dried the chicken 3) Rubbed kosher salt all over the chicken pieces, 4) coated chicken with olive oil 5) coated the chicken which the pre-made Jamaican jerk rub, 5) placed the chicken on top of the rosemary in the pan, 6) poured a can of beer into the shallow half sheet pan. 7) Put it in the oven at 450oF for 10 min, 8) dropped the temp to 325oF and cooked it for another hour. I just took it out and tasted it and it is great! The rosemary flavor is strong, so if you don't like rosemary this isn't for you. Only down side was the organic chicken pieces are only 3.5 lbs total (I weighed it before I started) so there isn't that much meat on the chicken compared to the larger chicken pieces purchased at the stores.

Comments
08/12/2010
Anonymous

I'm going to the market right now to get ingredients I need to make this recipe. I think this is great. Thank you for the recipe.

Comments
07/01/2010
Anonymous

A-mazing! It was easy to make and tasted sooo good! I ended up using my crockpot to make this chicken, but did not miss the BBQ-ing at all. We spent they day out on the lake and came home to a delicious dinner! (served with the Garden Pasta Salad - leftover chicken made a great addition to this salad the next day for lunch!)

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