Oven Beer Can Chicken

Oven Beer Can Chicken

The Spruce / Kristina Vanni

Prep: 15 mins
Cook: 2 hrs
Total: 2 hrs 15 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
699 Calories
39g Fat
4g Carbs
78g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 699
% Daily Value*
Total Fat 39g 50%
Saturated Fat 11g 54%
Cholesterol 249mg 83%
Sodium 475mg 21%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 78g
Vitamin C 1mg 7%
Calcium 60mg 5%
Iron 4mg 24%
Potassium 723mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beer can chicken, also known as beer butt chicken, is a popular outdoor grill recipe, but it is not feasible for everyone, nor at any time of the year. The solution is this easy beer can chicken made in the oven. It is incredibly moist, tender, and flavorful. The only thing you may miss is a slightly smoky flavor that naturally comes with a grill. The spice rub is particularly delicious, so double or triple it to keep on hand.

Ingredients

  • 6 ounces beer

Dry Rub Spice Mix:

  • 2 teaspoons packed brown sugar

  • 2 teaspoons sweet Hungarian paprika

  • 1 teaspoon onion powder

  • 1 teaspoon dried thyme leaves

  • 1 teaspoon kosher salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried rubbed sage

  • 1/4 teaspoon cayenne pepper, or to taste

  • 1/4 teaspoon ground cumin

  • 1 (4 to 5) pound whole chicken

  • 3 to 4 tablespoons Worcestershire sauce

Steps to Make It

  1. Gather the ingredients. Remove the innards from the chicken and set aside for another use. Let the chicken rest at room temperature for 30 minutes.

    Oven Beer Can Chicken ingredients

    The Spruce / Kristina Vanni

  2. Preheat oven to 350 F. Line a shallow roasting pan with foil.

    Line a shallow roasting pan with foil

    The Spruce / Kristina Vanni

  3. Using a pointed can opener, punch 5 holes around the outside lid of an empty beer or soda can to allow liquid to vent through the sides. Fill can halfway with beer or your choice of liquid such as sangria, wine, or juice. Set aside.

    Using a pointed can opener, punch 5 holes around the outside lid of an empty beer can

    The Spruce / Kristina Vanni

  4. Whisk together brown sugar, paprika, onion powder, thyme, salt, garlic powder, sage, cayenne pepper, and cumin until well-combined. Set aside.

    combine brown sugar, paprika, onion powder, thyme, salt, garlic powder, sage, cayenne pepper, and cumin

    The Spruce / Kristina Vanni

  5. Sprinkle chicken cavity with salt. Rub the skin of the chicken all over with several tablespoons of Worcestershire sauce and sprinkle evenly with the spice mix.

    chicken covered in spice mixture

    The Spruce / Kristina Vanni

  6. Stand up the chicken with the large cavity down and place it on top of the half-filled can (see Note) in the prepared roasting pan.

    Stand up the chicken with the large cavity down and place it on top of the half-filled can

    The Spruce / Kristina Vanni

  7. Roast for 1 and 3/4 to 2 hours, depending on the size of the chicken. Remove from oven and let rest for 20 minutes before removing from the can and carving to serve.

    Oven Beer Can Chicken

    The Spruce / Kristina Vanni

Tips

  • You may wish to invest in a beer can chicken stabilizer. It is a footed framework that helps stabilize the chicken on the can. If you do have an outdoor grill and the nice weather to go with it, feel free to use this recipe in the traditional grill method.
  • To enhance the process even further, use a wedge of fruit (such as apple or orange) to block the top neck cavity hole.
  • If you don't have or don't want to use beer, you may substitute sangria, wine, fruit juice, soda, or broth in this recipe.