ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Oven Barbecue Beer-Can Chicken

Lee Harrelson
Yield 4 servings (serving size: 5 ounces meat and 1 tablespoon sauce)
Typically, beer-can chicken is prepared on the grill, but our 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°. The flavorful meat makes a tasty barbecue sandwich with pickle chips and onion slices.

Ingredients

  • 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)

Nutrition Information

  • calories 269
  • caloriesfromfat 32 %
  • fat 9.6 g
  • satfat 2.6 g
  • monofat 3.6 g
  • polyfat 2.2 g
  • protein 35.8 g
  • carbohydrate 8 g
  • fiber 0.4 g
  • cholesterol 106 mg
  • iron 2.1 mg
  • sodium 700 mg
  • calcium 26 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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° for 40 minutes.

  5. Increase oven temperature to 450°, and bake an additional 30 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. 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.

  6. Remove skin from chicken; discard. Carve chicken, and serve with reserved 1/4 cup sauce.