Texas Beer-Can Chicken
Texas beer-can chicken of a whole bird steamed upright on a can and roasted over spice rub until the skin crackles, carved over charred corn and slaw.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 190C/375F. Pat the chicken dry. Mix paprika, brown sugar, garlic powder, salt, and pepper, then rub all over with oil.
Roast
Stand the chicken over cans half-filled with beer in a large tray (use 2 cans for 2 chicken portions). Roast over medium heat at 190C/375F for 65–70 minutes until the juices run clear.
Char
Grill the corn over high heat 6–8 minutes, turning, until charred in spots. Toss the shredded cabbage with mayonnaise into a slaw.
Crisp
Return the chicken over high heat 8–10 minutes until the skin is deeply bronzed and crackling, then lift off the cans.
Plate
Rest the chicken 10 minutes, then carve. Plate with the charred corn and slaw alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.