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Can-Can Chicken Recipe
Can-Can Chicken Recipe photo by Taste of Home

Can-Can Chicken Recipe

Read Reviews (25)
4.71 25
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Grill: 1-1/4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 30 min. + chilling Grill: 1-1/4 hours + standing
MAKES: 6 servings

Ingredients

  • 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

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.

Directions

  1. In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from chicken; rub spice mixture under and over skin. Tuck wings under chicken. Refrigerate for 1 hour.
  2. Prepare grill for indirect grilling. Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack in pan. Remove half of the beer from can; save for another use. Using a can opener, make additional large holes in top of can. Add beer can to rack.
  3. Place chicken vertically onto rack. Place pan on grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.
  4. Remove pan from grill; tent chicken with foil. Let stand 10 minutes. Carefully remove chicken from rack. Yield: 6 servings.
Originally published as Can-Can Chicken in Backyard Living November/December 2005, p51

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.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Can-Can Chicken(25)

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 6, 2014

I have tried this and WOW!

MY REVIEW
Reviewed Sep. 12, 2013

Where do you purchase the beer rack?

MY REVIEW
Reviewed Aug. 10, 2013

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 REVIEW
Reviewed May. 30, 2013

I've never heard it called "can-can" chicken. I've only known it as "beer-butt chicken". Whatever you want to call it , it is great!!!! ;o)

MY REVIEW
Reviewed May. 23, 2013

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...

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