Oven Barbecue Beer-Can Chicken

Lee Harrelson

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.

Yield: 4 servings (serving size: 5 ounces meat and 1 tablespoon sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 32%
  • Fat: 9.6g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.2g
  • Protein: 35.8g
  • Carbohydrate: 8g
  • Fiber: 0.4g
  • Cholesterol: 106mg
  • Iron: 2.1mg
  • Sodium: 700mg
  • Calcium: 26mg

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Oven Barbecue Beer-Can Chicken Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy