Best Oven Beer Can Chicken Recipes

HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN

Steps:

• Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
• Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
• Preheat your oven to 375 or 190.6°C 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.
• In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
• Place the can on a baking sheet or oven-safe griddle. 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.
• Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C 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.

OVEN BEER CAN CHICKEN

Steps:

• Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
• Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
• Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
• Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
• Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
• Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.

BEER CAN CHICKEN IN AN OVEN

Steps:

• Pre heat oven to 375.
• Wash and clean chicken inside and out.
• Place all dry ingredients on a paper plate or in a bowl. Mix all together.
• Rub dry 2/3's of the ingredients on the inside of the bird and 1/2 of the remaining on the outside.
• Open beer and drink half or set asside. Put the rest of the dry seasoning in the half a can of beer.
• Place the can right side up into the bird's butt.
• Stand the bird in a baking pan.
• Slather the bird's outside with the mayonaise.
• Place the chicken in the pre heated oven and bake for 2 hours. Reduce heat to 325 for 1/2 hour.
• Remove when nice and brown.
• Let stand for 15 minutes before carving.
• Use pan drippings to make gravy.

BEER-CAN CHICKEN (FOR THE OVEN)

Steps:

• 1. Preheat your oven to 325°
• 2. Line a roasting pan with foil, pour half of the can of beer in the bottom of the roasting pan.
• 3. Place the beer can in the center of your roasting pan.
• 4. If applicable, remove the giblet package from inside the Chicken, and rinse the bird inside and out.
• 5. Carefully place the chicken over the beer can, and slide bird down over the can and use its legs to prop your chicken up.
• 6. Combine all your spices in a bowl, rub the chicken down with your olive oil, then rub on your seasonings.
• 7. Place your chicken in the oven and bake for 3 hours or until your bird reaches an internal temp. of 165.
• 8. Remove your bird from your oven and let your chicken rest 10 minutes before carving.
• 9. Sit, eat, relax, and enjoy.

LEIGHANN'S OVEN BAKED BEER-CAN CHICKEN

Steps:

• 1. Prepare chicken by washing/rinsing off inside and out! Remove neck, and giblets and pat dry with paper towels. Set chicken aside to make seasonal rub for outside of chicken! ( I also like to take two fingers and make cavities between the skin and meat around both legs, and breasts leaving skin in contact in the middle!) For rub take softened butter and mix with half of the beer can chicken seasoning, roasted garlic herb, season salt, cumin, garlic powder, ground cumin, cayenne pepper,and paprika. Mix well and set aside!
• 2. Preheat oven to 375 degrees. Open beer and pour about 1/2 cup into a glass and drink it or set it aside for basting! Make a extra hole in top of can and add the remaining seasons to the beer (it may fizz up a little bit but don't be worried, that is normal!) Season outside of chicken with butter seasoning rub, making sure to cover the whole chicken (even in the cavities made earlier when cleaning! this process is messy but so worth it!)
• 3. Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place 1/4 red onion in top of chicken neck to keep steam from escaping during cooking! Place the chicken inside a disposable pan. Place chicken in oven cook 1 1/2 to 2 hrs till golden brown or internal temperature in the thigh is 175 degrees F and breast is 160 deg F. I like to bast the outside of the chicken with the drippings from the pan every 30 mins too make it extra juicy!
• 4. Remove from the oven (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving. Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.

BEER CAN CHICKEN ( OVEN STYLE )

Steps:

• Beer Can Chicken (Oven Style) This technique is usually done on the grill, this is done in the oven and it works perfectly. The skin is crispy and the meat is so moist and flavorful. Now to get working on those side dishes. **Click the photo to share or tag yourself on the photo so you don't lose the recipe! Follow me or add me as a friend, I post Recipes, DIY's and Home Remedies Daily! 1 4-5 lb. whole chicken 1 16oz. can of beer, room temperature (or your favorite, Soda, Sprite works well) 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. paprika 1 tsp. ground sage 1 tsp. black pepper 1 T. dried rosemary 1/2 tsp. salt 1 T. olive oil 1 potato (optional) Preheat oven to 325 degrees. Line a roasting pan with tinfoil, pour about 1/2 C. of the beer in the bottom of the pan. Place the beer can in the center. Remove giblet packet from the inside of the chicken and rinse chicken inside and out. Carefully place the chicken over the beer can and slide the chicken down over the can and use the legs to prop the chicken up. Combine the spices in a bowl, rub the chicken with the olive oil and then rub with the seasonings. Place the chicken in the oven and bake for 3 hours or until internal temp. reaches 165 degrees. Remove from oven and let chicken rest for 10 minutes before carving. **Previous commentators have mentioned putting a potato in the neck lock in the steam and makes an extra juicy chicken if you don't want to use cano, I have yet to try that.

BEER CAN CREOLE CHICKEN IN THE OVEN

Steps:

• Preheat oven to 475°F.
• Remove and discard neck and giblets if not already done. Rinse chicken inside and out; pat dry with paper towels.
• Rub chicken with seasoning. When seasoning: Loosen the skin on the chicken breasts and thighs of the chicken by sliding your fingers between the skin and the meat. Massage the spice mixture on the skin, under the skin, and inside the cavity.
• Place onion in the neck of the chicken.
• Empty half the beer from the can and remove the very top of the can with kitchen shears. Sprinkle some of the seasoning in the beer and then place the chicken on the beer can.
• Balance the chicken on its two legs and the can like a tripod and place in a baking dish and put into preheated oven. Cook for 20 minutes at 475F and then turn the over down to 425F and cook for another 45 minutes more or less based on the weight of the bird.