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Tortured Chicken - Beer Can

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“I first saw these "tortured" chickens served at a bar-b-q. Lined up on a serving platter, beer cans still in place! Talk about a conversation starter!The dry rub sounds bizarre, but I guarantee the proportions blend into a delicious combination.”
READY IN:
1hr 15mins
SERVES:
4
YIELD:
1 whole chicken
UNITS:
US

Ingredients Nutrition

  • 1 large chicken, rinsed in cold water and patted very dry, inside and out with paper toweling (2-2.5 pounds)
  • 12 of a can beer (6 ounces of a 12 ounce can, any brand, any variety)
  • 13 cup paprika
  • 13 cup salt
  • 13 cup black pepper
  • 23 cup packed brown sugar

Directions

  1. Mix 4 dry ingredients together.
  2. Use this rub inside and out of the cleaned, dry chicken.
  3. Be generous.
  4. Place 1/2 can of beer in center of roasting pan.
  5. Position"bottom" of chicken over beer and slide chicken over the can of beer until the chicken is"sitting" upright in the pan.
  6. The fit will be snug and chicken will be secure.
  7. Roast uncovered at 350 degrees for 1 hour.
  8. Do not baste, do not turn pan.
  9. The beer will steam the chicken deliciously.
  10. When done, carefully remove can of beer from chicken and serve.
  11. Chicken can also be carved while"sitting" on the beer can.
  12. I have"tortured" 2 or 3 chickens in the same roaster and did not have to adjust cooking time.
  13. This melt-in-your-mouth chicken will get rave reviews.

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