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I spray my chicken with a mixture of 2 cups apple cider and 1 tablespoon balsamic vinegar. This adds moisture to the crisp skin, but will require an additional 15 to 30 minutes of cooking time. —Steve Bath, Lincoln, Nebraska
Nutritional Facts 1 serving (1 piece) equals 321 calories, 17 g fat (5 g saturated fat), 102 mg cholesterol, 1,031 mg sodium, 4 g carbohydrate, trace fiber, 33 g protein.
Originally published as Can-Can Chicken in Backyard Living November/December 2005, p51
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 27, 2011 by kolaber
Recipe was very good and had a lot of flavor! I would reduce the salt though. I felt it was a little too salty. Other than that, I thought it was very good! Kids loved it!
Reviewed on Jul. 14, 2010 by tsdkrevol
My mom who doesn't usually like spicey or anything not the norm loved this!
Reviewed on Apr. 29, 2010 by woollythings
Hi. i have been doing beer can chicken for years. We love it. This recipe is great. I have used beer, or wine, or even ginger ale if I have nothing else. I often put sage and chopped fresh garlic in the can. If I am not following this recipe, I might rub my chicken with a cajan blend, or a herb blend. Basically whatever I feel like, but I do enjoy something with a bit of a bite. It is hard to go wrong whis doing chicken this way on the barbie.
Reviewed on Apr. 19, 2010 by Amy T.
I've recently made Can-Can Chicken and thought it was excellent! I put lemon wedges in the neck cavity for a little added flavor. Read my blog, Amy T.'s blog, for the rest of my review on this recipe:>>http://community.tasteofhome.com/blogs/amy_t/archive/2010/04/19/beer-can-chicken.aspx
I've recently made Can-Can Chicken and thought it was excellent! I put lemon wedges in the neck cavity for a little added flavor. Read my blog, Amy T.'s blog, for the rest of my review on this recipe:
>>http://community.tasteofhome.com/blogs/amy_t/archive/2010/04/19/beer-can-chicken.aspx
Reviewed on Jun. 19, 2009 by marybeth_sc
I too have been making this for years and everyone seems to love it. Any rub will do. I use Crystal hot sauce all over and Lawry's season salt and rub them both in good...inside and out. Fresh Basil under the skin is also nice or fresh herbs in the can. I always make an extra chicken for other meals during the week (ie: Chinese Chicken Salad, White Chicken Chili, or Chicken Enchiladas). We just call it Chicken on a Beer Can. Enjoy!!
Reviewed on Jun. 10, 2009 by Lil Debbie
We call this recipe beer butt chicken and having it tonight actually. We make it both out on the grill or in the oven. I also put an onion in the top to hold in the steam. Yummy!
Reviewed on Jul. 20, 2008 by sherinpa
We love this chicken, but I call it woozy chicken. I use a tall boy can of bud (16oz) and I guzzle half of it (dump it out? are you crazy!). While I am woozy, I add fresh basil, thyme, and rosemary sprigs to the beer can for added flavor. I stuff the chicken butt with a peeled onion, to keep the steam and flavor trapped. Yum. And the leftovers, should you have any, make for a great chicken salad.
Reviewed on Jul. 16, 2008 by Neureither
I have made can Can chicken for years but not this receipe. Every thing I use comes froma can. 1 can cond. chicken and 1 can cond. celery soup. One soup can of rice, water, canned chicken (tuna), etc. One smallcan of O&C fried onion rings iefand on top. I also use all the left over veggies and put in fora real meal. Bake at 350. untildone.anne receipe very old and handed down.
I have made can Can chicken for years but not this receipe. Every thing I use comes froma can. 1 can cond. chicken and 1 can cond. celery soup. One soup can of rice, water, canned chicken (tuna), etc. One small
can of O&C fried onion rings ief
and on top. I also use all the left over veggies and put in for
a real meal. Bake at 350. until
done.
anne receipe very old and handed down.
Reviewed on Jun. 22, 2008 by whateverfood
Are you sure it's not removing the can from the chicken? LOL. But seriously, you can use a little cider vinegar sweetened with a little sugar and save yourself the expense of balsamic- high priced stuff. Just my nickels' worth (inflation, ya know). If you're goin' that far with it, use Guinness- amazing results!
Reviewed on Jun. 13, 2008 by cheriwinkle
We've been wanting to try this. Thanks for a great-sounding recipe! bdieges-there's beer bread and beer batter onion rings, just to name a couple other 'uses'. I don't drink beer,but it adds great flavor.
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