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Garlic Ranch Beer-Can Chicken

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Garlic Ranch Beer-Can Chicken
  • Prep 25 min
  • Total 1 hr 40 min
  • Servings 4
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Juicy grilled chicken is in reach with this delicious garlic bacon ranch spin on beer-can chicken that your whole family will love.
By Betty Crocker Kitchens
Updated Jun 15, 2017

Ingredients

  • 1 whole roasting chicken (3 1/2 to 4 lb)
  • 4 tablespoons cold butter, cut into tablespoons
  • 3 cloves garlic, finely chopped
  • 1/4 cup vegetable oil
  • 1 package (1 oz) ranch salad dressing & seasoning mix
  • 1 can (12 oz) beer
  • 1/2 cup ranch dressing
  • 1/4 cup chopped cooked bacon
  • Chopped fresh chives and chopped fresh dill weed, if 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 garlic evenly under skin of breast, without removing skin.
  • 2
    In small bowl, mix vegetable oil and ranch dressing mix. 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. 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.
  • 3
    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.
  • 4
    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 remaining ingredients.
  • 5
    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. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining ingredients.

Tips from the Betty Crocker Kitchens

  • tip 1
    Save some time by using precooked bacon, or cook a big batch of bacon on the weekend to use in salads, sandwiches or other recipes throughout the week.
  • tip 2
    Can’t stop making beer can chicken? Freeze the backbones and ribcages until you have 3 or 4, then make a batch of chicken stock. The grilled flavor will add richness to the stock.

Nutrition

670 Calories, 51g Total Fat, 50g Protein, 4g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
460
Total Fat
51g
78%
Saturated Fat
14g
70%
Trans Fat
1g
Cholesterol
180mg
60%
Sodium
790mg
33%
Potassium
460mg
13%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
50g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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