Beer Can Chicken
While it might seem like a waste of a good beer, beer can chicken actually tastes yummy. Our version is cooked in the oven.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Easy Chicken Recipes: 103 Inventive Soups, Salads, Casseroles, and Dinners Everyone Will Love.
Preparation Time20 min
Cooking Time1 hr
- 1 (12-ounce) can of beer
- 2 garlic cloves
- 1 (4–5-pound) whole chicken
- 3 tablespoons light brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Mexican-style chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons unsalted butter, softened
- 2 limes, thinly sliced
- 3 tablespoons olive oil
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Preheat the oven to 425°F.
Open the can of beer and pour one-quarter of the can into a large oven-safe skillet or baking dish. Drop the garlic cloves into the can and set it in the center of the skillet.
Remove any giblets and rinse the chicken well. Pat the chicken dry with paper towels.
In a small bowl, stir together the brown sugar, salt, cumin, pepper, chili powder, garlic powder, and onion powder.
In another small bowl, mix the softened butter and one-third of the spice mix together until smooth. Using your thumbs, carefully life the skin of the chicken and rub the butter under the skin. Gently slide lime slices under the skin all around the chicken.
Place the chicken on top of the beer can, sliding the can into the chicken cavity as far as it will go, keeping the chicken in an upright position.
Rub the entire chicken well with olive oil. Press the remaining spice mixture into the skin all over.
Roast the chicken for about 1 hour. Check the temperature of the chicken; it is done when the thermometer reads an internal temperature of 165°F. The chicken will be crispy and firm. Remove the pan from the oven and let the chicken rest for 20 minutes. Using kitchen tongs, gently remove the can from the chicken. Slice and serve.
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