Great recipe. Just make sure you get the right sized bird or your cooking time will be way off. The barbeque sauce was excellent.
Oven Barbecue Beer-Can Chicken
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.
More From Cooking Light
- 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
- 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°.
- 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° for 40 minutes.
- 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.
- Remove skin from chicken; discard. Carve chicken, and serve with reserved 1/4 cup sauce.
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