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  • Beer Can Chicken

    1 vote
    Beer Can Chicken
    Prep: 30 min Cook: 2 hours Servings: 12
    by Veronica Gantley
    461 recipes
    >
    This is a wonderful and easy recipe for the warm summer months. The left overs can be used in a salad or mixed in a casserole to be frozen and enjoyed later.

    Ingredients

    • 1 roaster chicken 3-5 lbs
    • 1 can of beer (I used Bud Light with lemon)
    • 2 tablespoons Montreal Steak Seasoning
    • or
    • 2 tablespoons Lemon and Pepper Seasoning
    • 1 Rosemary sprig or herb of choice

    Directions

    1. Rinse the chicken thoroughly and pat dry with a paper towel. Sprinkle liberally inside and out, what ever seasonings you choose. I like either Montreal Steak Seasoning or Lemon and Pepper. I have them available in my spice cabinet. Remove about 1/4 of the beer from the can and insert the sprig of rosemary or any other herb you choose. Place the can in the ring or if not using the ring., put the chicken directly on top of the can. Cook over medium coals, for 1 1/2 -2 hours or 180 degrees when inserted with a meat thermometer.
    2. Allow to rest for 10 -15 minutes to allow the juices to redistribute.s
    3. Note: If you do not have a grill, this can be cooked in the oven at 350 degrees for about an 1 hour-1 hour 15 minutes also must reach 180 degrees with a meat thermometer. Use a pan underneath to catch the drippings.

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