Beer-Can Chicken with Shrimp Skewers

This recipe offers something for everyone-crispy roasted chicken, succulent shrimp and a medley of summer vegetables-all cooked on a backyard grill.
Average Customer Rating:
4 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Beer-Can Chicken with Shrimp Skewers
Review 1 for Beer-Can Chicken with Shrimp Skewers
4 out of 5
4 out of 5
Richmond, VA
June 5, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
12of 13found this review helpful.
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PBR is the Secret Key
June 5, 2011
We put three twigs of rosemary in the can. I don't know anyone who owns a chicken roaster for the grill-- use the beer can! Just make sure that the outer part of the can is cleaned prior to opening, and take a sip (or three) before you put the chicken over it.... just to make sure the beer is good. If anyone asks, you're making sure the born-on date is true to its print, and it's etiquette! Notes from experience:1. a tall-boy of Pabst Blue Ribbon (PBR) provides the best flavor in combination with all spices. 2. Make sure the juices from the chicken run clear before removing the chicken from the can-- it's VERY difficult to "re-install" when the beer, can, and bird are hot! 3. Add more spices than you plan to in the beer can. When the beer is hot, it'll boil and steam the inner parts of the chicken. 4. Rub the chicken skin in butter, in addition to adding the rub on top for crispier skin.
Pros: Yield, Good Value, Adaptable, Will Make Again