Whenever we have a gathering, my grandmother’s dish is a success, especially on those chilly, windy days. I frequently reheat it in a slow cooker. Claret or Burgundy can be used.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 5 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons garlic powder
- ½ (12 fluid ounce) can or bottle beer
- 1 (4 pound) whole chicken, giblets discarded, or more to taste
- ½ cup butter
- 2 cloves garlic, smashed
- 3 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons onion powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
- Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
- Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
- Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- The nutrition data for this recipe includes the full amount of the beer. The actual amount of the beer consumed will vary.
Nutrition Facts
| Calories | 448 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 167 mg |
| Dietary Fiber | 1 g |
| Protein | 35 g |
| Saturated Fat | 12 g |
| Sodium | 478 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I made no changes the ijector made a mess and the rub didnt stay dry also you have 2 tablespoons of onion powder in recipe and instructions show nothing . I might try this one again to see if it comes out betterl.
I made this and added more spices to it and it was most delicious chicken I have EVER ate in my entire life!!
Good chicken, left overs are going to be enchiladas.
Very moist very tasty
Yes I will make it again, but I did substitute Sprite for the beer. I also saved the recipe for further use!
Instead of in the oven I put in on the grill with some cherry wood. Great recipe.
It was good and moist.I will make again, next time on grill instead of the oven
I thought this was a pretty yummy recipe. I found it had a bit more pepper flavor than my preference (1 tablespoon paprika, 1 tablespoon black pepper). I actually had a 4.5 lbs bird and my bird was done at 350 about 1.5 hours in so depending on your oven (mine is extremely efficient) keep an eye on it. Only thing I’d add is rinsing the chicken with cold water and patting it dry otherwise the skin can’t crisp. I found my turkey was to 165 BEFORE the crust had fully crisped/settled. It tasted great but the skin got soft/wet quickly, especially when trying to get it off the can . . . though the can I used was a tall beer so that may have been why I struggled.
This was absolutely delicious. I didn’t have an infuser, or a baster the first time I made it, so I just drizzled the melted garlic infused butter all over the bird, and then applied the rub. It turned out very well and was a huge hit.
Awesome! Flavor is great; chicken is tender and juicy. I didn’t have an injector, so I loosened the skin on all sides and poured the butter mixture into it. Followed the rest of the recipe as written. My new go-to chicken recipe … this puts the grocery store roasted chicken to shame.
Great flavor! This is definitely a fall off the bone beer can chicken which makes it difficult to carve. Nonetheless it will be a repeat recipe.