Beer Can Chicken
This recipe for beer can chicken is an oldie but goodie and should have been shared long ago. If you want an easy recipe for a very tasty, tender, and juicy roast chicken, look no further.
I first saw a recipe for beer can chicken in the Chicago Tribune years ago; but it called for grilling it on the BBQ with wood chips, etc., which wasn’t my thing. The columnist waxed poetic about how easy and delicious it was, so I guess my subconscious wouldn’t let go of it. When I next saw a recipe for beer can chicken, it called for cooking it in the oven at 425o F. Now, that was more like it. That winter when I first made it (several times!) was especially nice. Who wants to go in and out of the cold? Using your oven, you get to stay in your warm and toasty kitchen as you prepare this comfort food. Having said all that, I made it last weekend in June. 🙂
You don’t need a beer can stand or tripod to make this although I absolutely love mine. They’re fairly inexpensive. I bought mine at the World Market for $4.00. If you don’t have one or don’t want to wait until you can get your hands on one, you can just balance the chicken by centering the beer can in your roasting pan and splaying/arranging the two legs to form a tripod along with the beer can.
I made beer can chicken as a special dinner when our Swedish cousins, Bengt and Agneta, came for a visit. We all agreed that the spice rub is out of this world. It gives the chicken a fabulous flavor without being what I call “spicy”—there is no heat, just deliciousness. The four of us polished off that chicken in short order. Our Swedish visitors loved the chicken and were both intrigued by the beer can holder. Of course, I sent them home to Stockholm with it and got myself another one!
Beer Can Chicken
Ingredients
- 1 whole roasting chicken, about 5 pounds in weight
- 1 can of beer
- 2 tbl. brown sugar
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/8 tsp. chipotle chili powder
- 2 tbl. unsalted butter, at room temperature
- 3 tbl. olive oil
- 1 1/2 lemons
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Directions
Preheat the oven to 425o F. Place a baking dish, roasting pan or Dutch oven on a baking sheet. Open the can of beer and take a few sips and/or pour about 1/4 of it into the dish or pan. Set the can in the center of the dish.
Remove the giblets and any other parts of the chicken and discard or set aside for another use. If desired, wash the chicken but either way—pat it TOTALLY dry with paper towels.
In a small bowl, stir together the sugar, salt, pepper, paprika, garlic powder, onion powder and chili powder.
In another bowl, add the softened butter. Add about 1/3 of the spice mix to the butter and stir together until combined and smooth. Gently lift the skin of the chicken and rub the butter mixture all over the breasts (UNDER the skin) and the thighs, if you can get to them. You have to add only a thin layer because much of the butter will run out of the chicken as it cooks. Push it up underneath the skin as far as it can go. Slice one of the lemons into 1/8-inch slices and slide them up underneath the skin—as many as you can fit in one layer.
Gently sit the chicken on top of the can of beer which is in the pan—the beer can going into the cavity of the chicken. You will need to arrange the two chicken legs on either side of the beer can so as to form a tripod. I have a beer can stand which makes standing the chicken up super easy. I bought mine recently at World Market for $4.00; I saw that amazon.com sells them for $7.50.
Rub the outsides with olive oil—don’t miss a spot! Then rub the remaining spice rub over the outside of the chicken. Slice the other lemon in half and shove it cut side down in the top cavity of the chicken (where the neck would be).
Roast chicken until a meat thermometer inserted into the thickest part of the thigh reads 165° F (50 to 65 minutes for a 5-lb. chicken).
When finished, carefully remove the pan from the oven and let the chicken rest for about 20 minutes. Use kitchen tongs and your hands to gently remove the chicken from the can (it may take some wiggling). Discard the can and slice/serve the chicken.
Source: A recipe from How Sweet It Is