Tortured Chicken - Beer Can

From: Kitty Kat Cook

On Sep 25, 2008

Personally, I did not care for it. I don't really like paprika so I should've known that 1/3 cup of it would not make me like it any better. Too salty, I would use a different rub instead. Sorry, it was a waste of chicken for me.

From: Charmie777

On Aug 25, 2008

I've been wanting to try one of these "beer butt chicken" recipes, and I'm glad I picked this one! Very tasty! UPDATE: I used this on the grill. I still cut the recipe in half and used it on 2 small chickens. I grilled on indirect heat for about 2 hours...fantastic!!

From: Mirj

On Feb 24, 2002

This chicken really rocks. It was the name that prompted me to check out the recipe, but it's the way it tasted that's going to have me making this again and again. I was a little wary of the salt content (1 serving has 395% of the USRDA!) so I cut back on the salt, added some garlic and ground ginger instead. We're also not beer drinkers, I can't take the smell of it myself, so I used half a can of Coke instead. The chicken was delicious, the kids were fighting over the skin, and this recipe makes you wish a chicken had more than 2 legs as well. The skin came out crispy, the meat was moist, and there was nothing left for the poor dog!

From: dojemi

On May 7, 2002

I must admit I was a bit skeptical about the amounts in the ingredients, but decided to give it a go. The worse that could happen is that I would not like it, but I could always remove the skin. Well, my husband (not knowing how recipes are rated) said, "Honey, you get 5 stars with this meal". It was delicious!!! But, I can't imagine using all the seasoning for a 2-2 1/2 lb chicken. I made a 5 1/2 lb chicken and was "extremely" generous with the seasoning (used it all). I found it difficult to remove the can before serving so I served it intact. I served it with Sweet Onions (a recipe that I just posted here today) and roasted asparagus (with garlic, red, yellow and green peppers) which I am about to post. UPDATE: Made this for the second time. I cut the rub recipe in half and still didn't use it all. Had plenty left over. The top of the chicken and the wings were burnt black (both times). Really to burnt to eat. The next time I make this recipe I will definately cover them with chef's foil once they have browned. I wonder if anyone else has had this happen. I have a convection oven & cooking temperatures are always lower by, at least, 25 degrees.