Oven-Roasted Beer Can Chicken
Oven-Roasted Beer Can Chicken is one of our favorite ways to cook chicken. The flavor is great and the meat is tender and moist. We usually cook two at a time, serving one as a meal and using the other one to make chicken salad for meals the next day.
If you’re not familiar with “beer can chicken”, it’s a method of roasting a chicken that infuses the chicken with beer (or another liquid) to create a crispy on the outside and juicy on the inside chicken. Many recipes show beer can chicken on the grill which is the way we do it at our house, but you can also make it in the oven. That’s exactly what we’re going to do with this recipe so that those of you that live in the frozen north can enjoy it all year
• 1 whole chicken (about 2½ to 3 pounds)
• 1 can of beer, 12 ounces (see below for more ideas)
• Dry or wet rub of your choice (see below for ideas)
Beer or No Beer – Your Choice
Any type of beer can make an excellent beer can chicken so buy the least expensive, but you don’t have to limit yourself to beer. You can also use root beer, Coke or experiment with other sodas. Or simply take an empty can and create your own flavored liquid. For example, squeeze mandarin oranges and drop them in the can and top with water to ¾ full. Or add a combination of lemon juice, herbs, and some water. Try different combinations for completely different flavored chicken. With the herbs think, rosemary, sage and thyme…
Dry and Wet Rub Ideas
Rubs are a very personal choice and it’s actually fairly easy to create your own, using the seasonings you like best. In fact, many premade rubs are loaded with sugar and extra salt which you can avoid by making your own. This is a recipe where it is up to you if you stay in ketosis or you don’t?
The rub shown used on the chickens in the photo is made with 3 tablespoons of olive oil; 1 teaspoon each of dried thyme, rosemary and sage; a bit of salt and pepper; and 1 clove of garlic. Just mix it all together and rub all over the chicken.
You can also make a dry rub by combining ¼ cup paprika; 1 teaspoon each of sea salt, garlic powder, freshly ground black pepper; and 1 tablespoon of brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
Step 1: Preheat Oven
Preheat your oven to 375 F. You may have to remove the second rack in your oven and move the other rack lower so that the chicken will fit in while standing upright.
Step 2: Apply Rub
In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs and even inside the cavities. If you’re using a dry rub, rub a little olive oil on your bird before starting.
Leave the chicken in the bowl until you’re ready to place it on your can.
Step 3: Get Your Can Ready
Whether you’re using a beer can, soda pop or creating your own liquid, make sure the can is only about ¾ full. Place the can on a baking sheet or oven-safe griddle. You can also purchase a holder for your can to keep in place (there is one in the photo above). I purchased ours at a hardware store in the BBQ area. It’s not necessary but highly recommended because but if you don’t have one, you’ll have to be extra careful to prevent tipping.
Step 4: Place Your Chicken on the Can
Now you’re ready to place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
Step 5: Bake
Place the chicken in the oven and roast to an internal temperature of 165 F. Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.
When the weather is nice you can do this on the grill as seen in the photo above. Where we live, we can grill all year so we just place the chicken on the grill, close the lid and let them bake. We use mesquite or applewood chips for extra flavor.
If you have a problem finding the beer can holder you can get more information here:Old Smokey Beer Can Chicken Holder
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