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Beer Can-Barbecue Chicken

Beer Can-Barbecue Chicken recipe
photo by:kraft
Juicy golden-brown grilled chicken with tender, crispy skin is the stuff of summer barbecue lore—and this beer-can recipe makes it a cinch.
15 min
1 hr 30 min
6 servings
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This was the best Roast Chicken Ever,but I didnt use the Barbecue sauce. Kathy
Excellent recipe. I make two "modifications" though. 1) I use a can holder (available at any store that sells bar bq supplies. It provides more support to the chicken, and won't tip over when basting or rotating the meat. 2) I "plug" the top opening (neck part) with a small apple or potato to seal in the flavor.
This was fabulous actually used an 8lb chicken with special pan for beer can roasting from Williams Sonoma which stabalizes chicken better. Baked in early afternoon and just placed in oven from fridge for a little bit to reheat. Awesome!
Great recipe for the summer! We make several of these when we have a large group of people! one of our favorites!!!!!!!!!!
This was very easy to make. the only problem was that it took about an extra hour to cook. i'm not sure why. i followed the instructions on the recipe but for some reason the chicken wasn't done by the time it was supposed to. very delicious though and totally worth the wait.
This recipe produces the most tender, juicy meat with a golden, crispy brown, skin. There is NEVER any leftovers when this is made.
Outstanding taste, couldn't be easier. Made it for guests a few weeks ago, making it again tonight!
very very good
This recipe is easy to make and in place of the can of beer you can use a can of coke.
This is the absolute best way to "roast" chicken .... in particular when supermarket sales allow the purchase of fresh chickens at 50 - 60 cents/pound. While I have not used this exact recipe, I have made use of similar recipes with the beer can format. Any basting/rub recipe works quite well. Our favorite is a 2 - 1 butter and maple syrup. It is possible to "roast" a beer can chicken in the oven. 350 degrees for 20 -30 minutes per pound. Place chicken and rack in deep kettle/pot. I make use of a deep sided 6.6 L/7.4 qt. non-stick coated caldero. The deep sided caldero confines spatters and such to caldero interior. Non-stick coating makes for super easy clean-up when chicken roast is complete. Prior to roasting, using a food injector, I also "inject" chicken breast area, from the inside (so as not to puncture skin), with a chicken broth/white wine mixture. Wonderful wonderful, moist, tender, tasty, and delicious way to prepare chicken!!!
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