Tortured Chicken - Beer Can

From: Chef #1203353

On May 30, 2009

Made two of these tonight for my family and they were AWESOME!!! I had never made a chicken this way before, so I looked at a lot of recipes and finally decided to try this one. I used about half of the seasoning for 2 chickens and they came out perfectly! I tend to bake my chickens a little longer than most because I am always afraid of them not being done, so I cooked two together at 350 degrees for 2 hours and they turned out great. They were moist and flavorful all the way through. Even my dad, who NEVER likes anything new that we try, LOVED them!!! He went on and on about them. My entire family loved them...even my 8 year old daughter who is very picky! Thank you for sharing this wonderful recipe!!! It will surely be one of our family favorites from now on!!!

From: Tamaretta

On Jan 15, 2009

Very moist and tasty! (and I always cook it in the oven for about 1 hr 20 mins but my oven is not calibrated correctly.)

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.