We discovered beer can chicken about a year ago. I think my mom first mentioned it to us but every recipe I found called for placing the chicken on a grill. Not ideal for us, living in an apartment building with shared outdoor charcoal grills. I finally found an oven friendly recipe and have been making Beer Can Chicken ever since. The chicken is nice and juicy but has that delicious crispy skin we all love.
Gather your ingredients. Hopefully your ingredients are not blurry. Sorry about that. You’ll also need a chicken and an opened, half full can of beer. Pour a little in a glass (pictured), and drink the rest. That may be why my photos are blurry.
Mix together 1 tsp of each of the following: herbs de provence, oregano, paprika, garlic powder, ground ginger and salt. Add in 1 tablespoon (or 3 teaspoons) of onion powder and ground pepper. If you don’t have something, leave it out or substitute it with something you do have. You could leave out the paprika entirely and use Old Bay, or add some rosemary and thyme in place of the herbs de provence.
Wash and dry your bird and give it a nice olive oil massage. Rub down with your spice blend.
Drop 2 or 3 small garlic cloves into the opened can of beer. You might need a second set of hands for this next part. Stick the chicken onto the beer and place it in a large baking pan. If you use a regular size can, it should fit entirely into your chicken cavity. You’ll want to balance it by bending the legs forward in that case. You can also use one of these handy beer can chicken holders if you want to get fancy.
Pour that cup of beer you were saving into the bottom of the pan. If you “accidentally” drank it, you can add water, broth or even wine. It’s just to help steam the chicken.
Put your chicken into a pre-heated 425 degree oven. After 10 minutes, you’ll want to reduce the heat to 325.
Let it cook for an hour to an hour and a half. It should have an internal temperature of 180 when cooked. Carefully remove the chicken from the oven and let it rest for a few minutes. Grab your second set of hands again. One of you should carefully lift the chicken (we use roast grabbers). The other should pull out the very hot can of beer. Toss the hot beer (no one likes to drink that) and place the chicken onto a cutting board.
Cut, eat, enjoy. Don’t burn your side like I did. Rough night.
- 1 4-5 lb whole chicken, giblets removed
- 1 can of beer, divided
- 1 tsp herbs de provence
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp salt
- 1 Tbsp pepper
- 1 Tbsp onion powder
- Olive oil
- 2-3 cloves of garlic, peeled
- Preheat oven to 425.
- Mix together herbs de provence, oregano, paprika, garlic powder, ground ginger, onion powder, salt and pepper. Add in 1 tablespoon (or 3 teaspoons) of onion powder and ground pepper.
- Wash and dry your bird and lightly coat with olive oil. Rub spice blend all over the chicken.
- Pour half the can of beer into a separate glass. Drop garlic cloves into the opening of the can of beer. Carefully insert beer can into the cavity of the bird, keeping the beer can upright.
- Sit chicken on beer can in a large roasting pan. Pull the legs forward to help balance the chicken, if necessary. Pour the remaining beer into the roasting pan (about 1 cup).
- Place chicken into pre-heated oven. After 10 minutes, reduce the heat to 325.
- Cook for an hour to an hour and a half until internal temperature reaches 180. Carefully remove the chicken from the oven and let it rest for a few minutes.
- Carefully lift the chicken off the beer can and cut into desired pieces.