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Beer Can Chicken

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Serves 4 | Prep Time | Cook Time 70

Why I Love This Recipe

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

Ingredients You'll Need

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.

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