For delicious, extra tender chicken that’s just bursting with juicy, rich flavor, look no further than good, old-fashioned Beer Can Chicken! The theory about beer can chicken, (though this is a somewhat controversial one within cooking communities), is that beer steams inside of the chicken, making the bird super moist inside and out. Most beer companies don’t endorse the traditional method of making beer can chicken (a process adequately described by the dish’s other name: “beer butt chicken”), so proceed at your own risk!
Since I’m a bit more comfortable around an oven than I am a grill, I chose to do a roasted beer can chicken, but it’s easy enough to adapt the recipe for either. Just mind your temperatures and cooking times, and it should turn out well either way.
- Feel free to throw some seasoned root vegetables into the pan to cook as well! Just be aware that it may change your cooking time slightly.
- If you’re uncomfortable using a beer can, you can achieve similar (or better) results with a vertical roaster!