• Cooking Time: 70
  • Servings: 4
  • Preparation Time:


I found this in cooking light, and it is the BEST, juiciest chicken EVER! The sauce they give is good, but I have made it with other rubs and sauces too.

Oven Barbecue Beer-Can Chicken

A variation on the grilled favorite, this oven version cooks in a fraction of the time. If you prefer grilling, place the bird over indirect heat for about two hours or until a thermometer registers 170'F. The flavorful meat makes a tasty barbecue sandwich with pickle chips and onion slices.

(serving size: 5 ounces meat and 1 tablespoon sauce)

CALORIES 269(32% from fat); FAT 9.6g (sat 2.6g,mono 3.6g,poly 2.2g); PROTEIN 35.8g; CHOLESTEROL 106mg; CALCIUM 26mg; SODIUM 700mg; FIBER 0.4g; IRON 2.1mg; CARBOHYDRATE 8g

Cooking Light, MAY 2006


  • 1 (3 3/4-pound) whole roasting chicken
  • 3 tablespoons ketchup
  • 3 tablespoons chili sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 garlic clove, minced
  • 1 (12-ounce) can beer
  • 3 tablespoons barbecue smoked seasoning (such as Hickory Liquid Smoke)


  • Preheat oven to 375'F.
  • Remove and discard giblets and neck from chicken; trim excess fat.
  • Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
  • Combine ketchup and next 7 ingredients (through garlic) in a bowl.
  • Reserve 1/4 cup ketchup mixture; rub remaining ketchup mixture under loosened skin and over breasts and drumsticks.
  • Lift wing tips up and over back; tuck under chicken.
  • Discard 1/2 cup beer.
  • Add barbecue smoked seasoning to can.
  • Holding chicken upright with the body cavity facing down, insert beer can into cavity.
  • Place the chicken in a roasting pan, and spread legs out to form a tripod to support the chicken.
  • Bake at 375'F for 40 minutes.
  • Increase oven temperature to 450'F, and bake an additional 30 minutes or until a thermometer inserted in the meaty part of thigh registers 170'F.
  • Lift chicken slightly using tongs; place spatula under can.
  • Carefully lift chicken and can; place on a cutting board.
  • Let stand 15 minutes.
  • Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity.

Categories: Broil/Grill  Main Dish  Poultry 
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