ULTRA-MOIST LEMON BEER CAN CHICKEN
Steps:
- Preheat oven to **500** degrees. Remove neck and giblets from chicken. Rinse chicken with cold water and pat dry. Douse chicken with Worcestershire Sauce. Cover whole bird with ample amount of rub. Add salt and pepper to taste. Open can #1 of beer. Pour 1/3 of the can into a shallow baking pan. Poke holes through the top 1/4 of the can (2-4 holes). Place the can on the baking sheet, and set the chicken, legs-down on top of the beer can so that the can is inside the chicken cavity. Open can #2 of beer. Pour 1/2 of the beer through the hole in the top of the chicken (most will run out into the baking dish). Reserve remaining beer. Halve lemon. Squeeze juice from one half on over entire chicken. Cut the other half into quarters and stuff inside the chicken cavity through the hole on top. Place chicken in the oven on a middle rack. Heat remaining 1/2 of beer can #2 in a saucepan and bring to a simmer. 45 minutes into the cook, pour simmering beer into the chicken cavity through the hole in the top. Cook until chicken skin is dark and a meat thermometer inserted into the breast near the thigh joint registers 170, typically about 75 minutes. If the outside of the chicken gets too dark but the internal temperature is too low, reduce heat to 350 and plan to cook a bit longer (~90 minutes). Remove from oven and tent with foil. Let chicken rest 10 minutes before carving. *In the summer, this can also be done on the barbeque. Use the same technique (high heat throughout, reducing if skin gets too dark).
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Mark Stansbury
[email protected]This recipe is a keeper! The chicken was cooked to perfection and the lemon and beer flavors were amazing.
Walji Kolhi
[email protected]I'm not sure what I did wrong, but my chicken came out dry.
Dawson Zamora
[email protected]This is a great recipe! I'll definitely be making it again.
Rocky Cranford
[email protected]I made this recipe for my family and they loved it! The chicken was so moist and flavorful.
David Witenstein
[email protected]I've tried this recipe with different types of chicken. I think bone-in, skin-on chicken thighs work best.
John Innocent
[email protected]This recipe is perfect for a summer cookout. It's easy to make and the chicken is always a hit.
Peter Agbo
[email protected]I like to add a few cloves of garlic to the beer can before I put the chicken on. It gives the chicken a nice garlicky flavor.
Soyed Arman
[email protected]I've made this recipe with both light and dark beer. I prefer the flavor of the chicken when I use dark beer.
meheraj Hossain
[email protected]I'm not a big fan of lemon, so I used lime instead. It turned out really well!
Brandie Hazelwood
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes.
Deronta Jamison
[email protected]I followed the recipe exactly and the chicken came out dry. I'm not sure what went wrong.
Sadeq Yousufi
[email protected]This was my first time making beer can chicken and it turned out great! The chicken was juicy and tender, and the lemon and beer added a nice flavor.
Usam Berin
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The chicken is always cooked perfectly and the lemon and beer flavors really shine through.
Manoj Chaudhary
[email protected]This lemon beer can chicken was a hit at my last BBQ! The chicken was so moist and flavorful, and the lemon and beer gave it a really unique taste.