|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 1mg||7%|
|*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.|
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.
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
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.
Preheat oven to 350 F. Line a shallow roasting pan with foil.
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.
Whisk together brown sugar, paprika, onion powder, thyme, salt, garlic powder, sage, cayenne pepper, and cumin until well-combined. Set aside.
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.
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.
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.
- 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.