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Beer Can Chicken
When I first heard about this recipe, I had two thoughts: 1) This is one of the most ridiculous recipes I’ve ever seen. 2) When can I try it out? It looks a little flashy, so make sure you try it out sometime when you have an audience to please. They won’t be able to resist how it’s moist and juicy on the inside, and crisp and flavorful on the outside.
- Prep Time: 20 minutes
- Resting Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: Serves 4
- Category: Entrées
Ingredients
Scale
- 1 (12-ounce) can of beer
- 2 garlic cloves, peeled and left whole
- 1 (4–5-pound) whole chicken, neck and giblets removed from the cavity
- 3 tablespoons packed light brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Mexican-style chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons unsalted butter, softened
- 2 limes, thinly sliced
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 425 degrees F.
- Open the can of beer and pour one-quarter of the can into a large oven- safe skillet or baking dish. Drop the garlic cloves into the can and set it in the center of the skillet.
- Rinse the chicken well. Pat it dry with paper towels.
- In a small bowl, stir together the brown sugar, salt, cumin, pepper, chili powder, garlic powder, and onion powder.
- In another small bowl, mix the butter and one-third of the spice mix together until smooth. Using your thumbs, carefully lift the skin of the chicken and rub the butter under the skin. Gently slide lime slices under the skin all around the chicken.
- Place the chicken on top of the beer can, sliding the can into the chicken cavity as far as it will go, keeping the chicken in an upright position.
- Rub the entire chicken well with olive Press the remaining spice mixture into the skin all over.
- Roast the chicken for about 1 hour. The chicken is done when the thermometer reads an internal temperature of 165 degrees F, the skin is crispy, and the flesh is firm. Remove the pan from the oven and let the chicken rest for 20 minutes. Using kitchen tongs, gently remove the can from the chicken. Slice and serve.
