96 Reviews of Tortured Chicken - Beer Can

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.

From: Audrey M

On Jun 30, 2003

My family was very impresse with this meal. The rub is outstanding. I cut the recipe in half and still had enough leftover to use on plain chicken breasts. I placed the rub under the skin on both sides of the chicken, outside, and inside the cavity. The trick to keeping this chicken moist and not burnt is to make sure it is 8" from the top of your oven or grill. Also, place an onion or potato inside the neck of the chicken. This keeps the moisture in. Don't be afraid to use beer for it doesn't add a beer taste to the chicken but just provides moisture. Another trick to this chicken if cooked in the oven is to place it on a cake sheet with about 1/4 cup to 1/2 cup depending on how deep your cake sheet is. This also keeps the moisture in the chicken. I found that I couldn't make a gravy from the drippings because it was all fat even after I put it in my defatter. As one reviwer stated, this chicken would be great with lemon-lime soda and other liquids. What made this recipe easy for me to prepare was at my local Walmart I actually found a Chicken Butt Can holder. It is a round base with a tube shape in the middle to hold the beer can. What a great invention. It helped keep the chicken upright and was easy to remove after cooking. It suggested letting the chicken stand for five to 10 minutes before removing the holder which was just perfect. Thanks for a great recipe. I will definately be making this again!

From: taylortwo

On Feb 6, 2003

this is a very good recipe and i will definitely make this recipe again. next time i will cut back on the salt because even though i am a salt fanatic this was too salty for me. i also suggest that you use a foil-lined pan because it gets very messy. i was very generous with the rub on my 2 1/2 pound chicken and had enough rub left over for probably 3 more chickens. i do recommend loosely tenting the top of the chicken with foil because it can get quite dark. thank you for sharing the recipe.

From: ninja

On May 27, 2002

Excellent recipe and rub, then a treat to see a chef prepare your "tortured chicken" on the Today Show, 5/25/02. Among other variations, like using coke or lemonade, he displayed Beijing Chicken, Root Beer Game Hens, Duckling À L’ORANGE and Beer Can Turkey. Get all the recipes from the website at: http://www.msnbc.com/news/757006.asp Enjoy - I certainly did!

From: JustJanS

On Mar 24, 2002

This was SO good. Tasty, juicy, terrific. I made half the rub and still had half left over, and I WAS generous. I can't see why you couldn't massage this into wings, and bake them on a rack over a baking dish of beer in the oven or BBQ for yummy finger food. A bit hard to extract the hot beer can but well worth it!

From: Tish

On Aug 25, 2002

I tried this tonight with Dr. Pepper instead of beer (a friend left a couple here and it was all I had) and dropped the amount of salt (added some garlic powder to make of the qty difference for the salt). It turned out quite juicy. I do have to tell you however that it was starting to blacken so I had to top for the last 15-20 minutes with foil. Thank!

From: Mysterygirl

On May 14, 2002

The chicken was very juicy, I will make it again. My chicken was about 5 pounds and I felt that the rub was way too salty for me. I will reduce the salt next time and use about half of the rub.

From: Evie*

On Apr 22, 2002

I've wanted to make this for awhile because I love the name, had lots of the rub left and I too was generous with it. We all liked the 'barbecued' flavour and the chicken was very tender. Took about 1 hour and 15 minutes to cook through.

From: enigma535

On Aug 17, 2003

Very good and fast recipe. I did cut the spice rub in half and still had too much. I also added about a tablespoon of garlic powder to our rub mix. I had no problems keeping the chicken balanced on the beer can but maybe because can was 2/3 full. Waited about 15 minutes after it was out of the oven and chicken slipped off can pretty easily.