I also made this last night…
Beer can chicken
AKA beer butt chicken
AKA chicken on a throne 🐔
- Make a rub. Rub a dub dub.
- Stick it on a can of beer (Budweiser… I’ve used others and it tastes like beer-gross)
- cook according to directions on chicken package. Which is 20 minutes per pound at 350°
The skin is crispy, the meat is beyond MOIST! This is also fall off the bone… When you cut the skin, the wings and legs fall or pull right off.
Q & A
Question: Are you saying the beer evaporated into the chicken with the heat?
You just open the can of beer and put chicken on it?
Mother Hubbard’s Answer: Yes ma’am. Not all of the beer will be gone. I have a secret… When the chicken is done. I put it on its back and the rest of the beer pours out in the inside and the pan. I set the oven to low and cook an extra half hour… That makes it extra juicy!