Beer Can Chicken
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
6
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Calories
374 kcal
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Course
Main Course, Dinner
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Cuisine
American
Beer Can Chicken
Description
This Beer Can Chicken recipe starts with a whole 3 to 4-pound chicken that is seasoned thoroughly with a spice rub blending brown sugar, dried tarragon, smoked paprika, garlic powder, chili powder, salt, and pepper. The chicken is drizzled with olive oil to help the rub adhere and to enhance browning. The chicken is then placed upright on an opened beer can partially filled with beer in a roasting pan. Roasting at 425℉ for approximately 1 hour and 15 minutes cooks the chicken evenly and allows the beer inside the can to steam, gently moistening the interior.
The result is a golden, crispy skin with a balanced sweetness from the brown sugar and a smoky undertone from smoked paprika. The upright position ensures even cooking, and the chicken’s legs form a tripod support. The flavorful rub penetrates the chicken, producing a savory crust that complements the tender and juicy meat.
This dish is ideal for serving as a main course alongside simple sides, as its robust seasoning and beer-enhanced juiciness provide plenty of flavor on their own. Leftover chicken can be repurposed in various meals or enjoyed cold.
Note that baking times may vary depending on the oven, so checking doneness is important. Pan juices can be used to make a gravy by thickening with cornstarch and seasoning to taste. Leftovers can be stored refrigerated for up to 5 days or frozen for up to 3 months. Nutritional information assumes a 3.5 lb chicken.
Ingredients
- 1 chicken whole, 3 - 4 lb chicken
- 12 ounce beer can, I've used Sleeman's honey brown, Pilsner, Coor's light
- 3 tablespoon olive oil
For the rub
- 1 tablespoon brown sugar packed
- 1 tablespoon tarragon dried
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
Instructions
- Prepare oven and roasting pan: Preheat oven to 425℉. Place a small roasting pan on a baking dish to prevent making a total mess of your oven.
- Prepare chicken: Remove any giblets from the chicken if it has any and pat it dry with paper towels.
- Place beer can on roasting pan: Open the can of beer and pour about 1/4 of it into the roasting pan and set the can of beer in the center of the roasting pan.
- Prepare spice rub: Mix all the rub ingredients together in a bowl.
- Season chicken: Drizzle the olive oil over the chicken and rub it in all over. Sprinkle over the rub and use your hands to massage all the rub into all the nooks and crannies.
- Place chicken over beer can: Place the chicken upright over the beer can. Use the chicken legs to support its body and it acts like a tripod, preventing the chicken from falling over.
- Bake: Transfer the roasting pan to the oven. Bake for about 1 hour and 15 minutes or until golden and cooked through. To check to see if it's done, insert a knife into the thickest part of the thigh, and the juices should run clear. To properly test if the chicken is cooked through, use a meat thermometer to check and make sure the internal temperature of the chicken is 165F/75C degrees.
- Remove chicken from roasting pan: Carefully lift the chicken off the can. To make this easier, have someone else help you remove the chicken while you hold the beer can.
- Let the chicken rest and carve: Transfer the chicken to a cutting board and cover with aluminum foil. Let it sit for 15 minutes before carving it.
Notes
- Cooking time can vary among ovens; check chicken is fully cooked before serving.
- Use drippings from the pan to make gravy by adding a cornstarch and water slurry and simmering until thickened.
- Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 374kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 95mg | 32% |
| Sodium | 484mg | 20% |
| Potassium | 297mg | 6% |
| Sugar | 2g | 4% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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