Can-Can Chicken Recipe
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 1 broiler/fryer chicken (3-1/2 to 4 pounds)
- 1 can (12 ounces) beer
- 1. In a small bowl, mix the first seven ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken. Refrigerate, covered, 1 hour.
- 2. Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack securely in pan. Remove half of the beer from can. Using a can opener, make additional large holes in top of can; place can in rack.
- 3. Stand chicken vertically on rack; place on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
- 4. Carefully remove pan from grill; tent chicken with foil. Let stand 15 minutes before carving. Yield: 6 servings.
1 serving: 377 calories, 20g fat (5g saturated fat), 122mg cholesterol, 1067mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 39g protein.
Reviews for Can-Can Chicken
"Pardon me rebelwithoutaclue, but there is such a thing as a beer can chicken rack. I own 2 and have given several as gifts. It is a vertical rack with a round holder built inside to hold the beer can. Beer can chicken is moist and tasty and I have cooked them on the grill and baked in a conventional oven and this is a wonderful recipe. You can buy the beer can rack for under $5 at Ace Hardware."
"A vertical Roaster does not have a beer can attachement. A VR is much more efficient than a beer can.@jcsew 25 Aug. '14 The device is called a vertical roaster. There are many on the market. I have a Stanek the last 30 years. Just google. It cuts the cooking time way down and you cook at a very high heat. So moist and juicy with crisp skin. The note said if you spray the skin you have to cook longer? Never found that to be true. When the internal temp hits 162 degrees, it is ready. Just cover with tin foil for about 10 min. Vertical roasters come in sizes that you can use for chicken, turkey and Cornish Game hens. Best invention since air condition."
"I wan to know where to find the rack?"
"I have been making this recipe for years. You can usually find the holders at Walmart in their outdoor cooking utensils and grill parts department. I have used a lot of different seasonings over the years but use paprika as my base seasoning, but I also usually spray the chicken with oil before putting it on a grill. This seems to keep the skin a little more moist. I also use a foil pan with sides to catch all of the drippings. I then toss the foil pan during clean-up. (Very easy clean-up) I have nothing but ravings for more when I make my "beer-can chicken"! Hint: I usually try not to prick the skin of the chicken while cooking so that the juices remain in the meat until it's carved for serving."
"I have tried this and WOW!"
"Where do you purchase the beer rack?"
"I baked mine in the oven at 250 for 4 hrs and it was super moist and juicy but I think I need to add more seasoning under the skin because it wasn't as flavorful as I hoped!"
"My sister and I made this while camping in the Pacific Northwest. Since my sister has food allergies (sulfites) we used All Natural Sierra Mist (the one soda she can drink). I also used a spice rub with rosemary and garlic salt. Of course, it rained on our chicken, and almost put the barbecue out, but the chicken was the moistest and most flavorful that I have ever had! Just need to do it again when it rains..."
"This is great and moist. It can also be cooked in the oven. I place a small potato in the neck cavity because that holds the moisture inside as well. Easy and great tasting. I like to serve it with my Moms receipe for potato salad and corn on the cob and homegrown tomato slices."
"I loved this chicken. So easy and VErY moist. I used a clamato beer and it added even more flavor! I am gonna try it with a lime flavored beer next!"
"Made as directed. It very good and moist but i think i was expecting a bigger wow taste."
"I use a can Vernor's gingerale or 7up instead of the beer, and add 3 or 4 cloves of garlic to the can. I sprinkle sea salt , pepper ,and BBQ spice on the chicken, and place it in a foil pan on the barbecue . I baste with our favourite bbq sauce the last 30 minutes."
"If cooking in the oven, what temp? and how long?"
"Very good and flavorable. We tried the recipe with root beer pop and WOW what a great flavor too. I even heard Dr. Pepper pop gives the Can Can chicken a different flavor as well. Any way you look at it, It's a great concept to the ole bird recipe.bird !!"
"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!"
"My mom who doesn't usually like spicey or anything not the norm loved this!"
"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."
"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!!"
"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!"
"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."
"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."
"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!"
"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."
"Set aside half a can of beer for another use? I thought beer was intended for only one "use", as a beverage. Here it can be both used for cooking AND a beverage."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.