turned out perfect, perfect moisture content and didn't modify a thing

I have been doing these for years, I like the addition of brown sugar. Tip: don't throw out all the collected juices, splash a little flour in there with a bit of the spent beer and make a great chicken gravy with it!

I’ve made this a few times I always do it on the grill Evytime crispy on the outside and moist on the inside 😋 Leftovers are great too !!!

Turned out very moist but as other folks suggested it needed a little more salt. We'll make it again.

Unbelievable… so tender …best roast chicken I’ve ever had

it was so good!! made it from the recipe with no changes, but I did double the spice rub because my chicken was 7 pounds. moist, flavorful. I used a gas grill, worked great! I will definitely make again

turned out amazing making another one tonight 😁 husband loved it

Turned out so good! I didn't have chili powder so I used cayanne pepper. Perfect taste, nice n crispy, juicy. Thank you!

It turned out amazing.

Made this over the weekend. The skin was super crispy, the chicken juicy and cooked perfectly but meh, it was almost tasteless. Next time, I will brine the chicken overnight, and lift the skin and rub spices as well . Disappointing that we had to add salt and pepper to the chicken at dinner.

This bird came out tasting really good! Only thing was, I didn’t need to use salt (my wife brined the chicken the night before). My wife and in-laws enjoyed it as well. Will be using this recipe again!

Great and easy recipe

Perfectly done.... great taste

Extremely tender and juicy. Easy set up.

Very moist. I used a canned shandy. Note that depending on the size of the chicken, it can take much longer to cook. I use Purdue oven roasters and they take about 2-2.5 hours using this method. Definitely the only way to cook chicken