Description
This classic Beer Can Chicken recipe delivers perfectly roasted, juicy chicken infused with the subtle flavors of beer and aromatic spices. The chicken is cooked upright on a beer can, ensuring even cooking and crispy skin. Easy to prepare and ideal for a hearty family meal, this recipe combines simple ingredients with straightforward steps to produce delicious, tender roast chicken every time.
Ingredients
Scale
Chicken
- 1 (5-6 lbs) roasting chicken
Beer Can Mixture
- 1 can light beer (12 oz)
- 2 cloves garlic, crushed
Seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Other
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 450ºF to ensure it is hot enough to start the roasting process for crispy skin.
- Prepare Beer Can: Crack open the beer can and pour the beer into a small pot or the can if using a rack, filling it to the top. If you have a rack with an actual beer can, pour out about a third of the beer. Add the crushed garlic cloves into the beer for added flavor.
- Combine Spices: In a small bowl, mix together onion powder, garlic powder, paprika, salt, and pepper until well combined.
- Clean the Chicken: Remove the gizzards from the chicken cavity and rinse the chicken thoroughly. Pat it dry with paper towels to remove excess moisture for better skin crispiness.
- Oil the Chicken: Massage the olive oil all over the chicken to help the spices adhere and to promote browning during roasting.
- Position the Chicken: Carefully place the chicken upright onto the beer can or beer-filled pot so that the cavity sits securely over the beer. This will help cook the chicken evenly from the inside out.
- Season the Chicken: Rub the spice mixture evenly all over the entire chicken, ensuring full coverage for maximum flavor.
- Initial Roast: Place the prepared chicken in the oven and roast uncovered at 450ºF for 30 minutes to develop a crispy skin.
- Lower Temperature and Cover: Reduce the oven temperature to 400ºF and loosely cover the chicken with aluminum foil to prevent excessive browning. Insert a meat thermometer into the thickest part of the breast to monitor doneness.
- Continue Cooking: Roast the chicken for an additional 60 to 90 minutes until the internal temperature at the breast reaches 180ºF, ensuring it is fully cooked and juicy. The time varies depending on the size of the chicken.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10 minutes before carving. This step allows juices to redistribute for moist, tender meat.
Notes
- Using a light beer is preferred for milder flavor; however, you can experiment with other beer types based on your taste preference.
- Make sure the chicken is securely positioned on the beer can or pot to prevent tipping during cooking.
- Do not drink the beer after it has been inside the chicken due to food safety concerns. Instead, use fresh beer for drinking.
- Inserting a meat thermometer is key to avoid undercooking or overcooking the chicken.
- Resting the chicken after roasting improves juiciness and flavor.
