Baked Beer Can Chicken
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Crispy skin, tender meat, and a secret ingredient straight from your fridge. This oven-baked twist on the backyard classic keeps all the smoky, juicy magic—no grill required. All you need is a can of beer, a whole chicken, and about 90 minutes to fill your kitchen with the best kind of aroma.
Ingredients:
Directions:
Tip:
The steam from the beer keeps the meat unbelievably moist while the oven crisps up the skin. Serve with roasted potatoes or corn on the cob for that backyard barbecue flavor—no charcoal needed.
This recipe was sourced from All Recipes. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: All Recipes
Ingredients:
- ¼ cup garlic powder
- 2 tablespoons seasoned salt
- 2 tablespoons onion powder
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1½ teaspoons ground black pepper
- 2 (12-ounce) cans light-flavored beer (like Bud Light), divided
- 1 whole chicken (about 3 pounds)
- 4 green onions, sliced
- 4 green onions, cut in half crosswise
Directions:
- Preheat & prep:
Heat oven to 350°F (175°C). Combine garlic powder, seasoned salt, onion powder, oregano, salt, and pepper in a small bowl. - Set the stage:
Pour about ⅓ of one beer can into the bottom of a 9x13-inch baking dish, then place the open can upright in the center. - Prepare the chicken:
Rinse and pat the chicken dry, discarding the giblets and neck. Carefully fit the chicken over the open beer can so it stands upright on its legs. - Tuck & season:
Cut small slits on each side of the breast and tuck in the wings to help it cook evenly. Rub the spice mix all over the chicken. - Add aromatics:
Press sliced green onions onto the chicken and tuck the halved green onions into the top cavity. Pour half of the second beer can into the baking pan. - Bake to perfection:
Roast for 45 minutes. Add the remaining beer to the pan, then bake about 30 minutes longer, until the chicken’s juices run clear and an instant-read thermometer in the thigh registers 180°F (82°C). - Rest & serve:
Discard the beer can and cover the chicken loosely with foil. Let it rest 10 minutes before carving.
Tip:
The steam from the beer keeps the meat unbelievably moist while the oven crisps up the skin. Serve with roasted potatoes or corn on the cob for that backyard barbecue flavor—no charcoal needed.
This recipe was sourced from All Recipes. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
