Name: Fall-Off-The-Bone Beer Can Chicken recipe
Ingredients: 2 tablespoons garlic powder;½ (12 fluid ounce) can or bottle beer;1 (4 pound) whole chicken, giblets discarded, or more to taste;½ cup butter;2 cloves garlic, smashed;3 tablespoons brown sugar;1 tablespoon paprika;1 tablespoon ground black pepper;1 teaspoon salt;2 tablespoons onion powder

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Ingredients

2 tablespoons garlic powder ½ (12 fluid ounce) can or bottle beer 1 (4 pound) whole chicken, giblets discarded, or more to taste ½ cup butter 2 cloves garlic, smashed 3 tablespoons brown sugar 1 tablespoon paprika 1 tablespoon ground black pepper 1 teaspoon salt 2 tablespoons onion powder

Nutrition Info

447.5 calories carbohydrate: 9.9 g cholesterol: 167.1 mg fat: 28.6 g fiber: 0.8 g protein: 35.2 g saturatedFat: 12 g servingSize: - sodium: 477.7 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C).
Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
Melt butter in a small saucepan over medium-high heat, add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Recipe Yield

8 servings

Recipe Note

This is a very delicious moist crispy fall-off-the-bone chicken you could ever prepare.

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