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Buffalo Beer-Can Chicken

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  • Prep 15 min
  • Total 1 hr 50 min
  • Servings 4
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This mashup of Buffalo wings and beer-can chicken combines the best of both worlds for a tender, flavorful bird with spicy flair.
By Betty Crocker Kitchens
Updated Jun 16, 2017
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Ingredients

  • 1 whole roasting chicken (3 1/2 to 4 lb)
  • 4 tablespoons cold butter, cut into tablespoons
  • 3 green onions, thinly sliced, white and green parts separated
  • 1/4 cup vegetable oil
  • 2 tablespoons Montreal chicken grill seasoning
  • 1 can (12 oz) beer
  • 1/4 cup Buffalo wing sauce
  • Additional Buffalo wing sauce, ranch dressing and crumbled blue cheese, as desired

Steps

  • 1
    Heat gas or charcoal grill for indirect cooking. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Carefully loosen skin at top of breast. Place butter and green onion whites evenly under skin of breast, without removing skin.
  • 2
    In small bowl, mix vegetable oil and grill seasoning. Rub all over outside of chicken. Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use.
  • 3
    Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
  • 4
    Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Brush chicken all over with 1/4 cup Buffalo wing sauce. Cook 5 to 8 minutes longer or until skin of chicken is crisp.
  • 5
    With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with green onion greens and remaining ingredients.
  • 6
    To bake chicken, place oven rack in lowest position, and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Brush chicken all over with 1/4 cup Buffalo wing sauce. Bake 5 to 8 minutes longer or until skin of chicken is crisp. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with green onion greens and remaining ingredients.

Tips from the Betty Crocker Kitchens

  • tip 1
    For even more Buffalo chicken-themed fun, serve with carrot and celery sticks.
  • tip 2
    Don’t like blue cheese? Try drizzling piquant blue cheese with a little bit of honey to tame its bite.

Nutrition

540 Calories, 38g Total Fat, 47g Protein, 1g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
340
Total Fat
38g
58%
Saturated Fat
12g
59%
Trans Fat
1g
Cholesterol
165mg
56%
Sodium
560mg
24%
Potassium
430mg
12%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
47g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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