Beer Can Chicken In The Oven
From jim_julian 16 years ago
- 120 minutes to make
- Serves 8
Variant of the BBQ classic Beer Can Chicken for the oven, with a dry rub, and home made barbeque sauce. The chicken will be moist and very very tender.
Ingredients
- 1 5 lb chicken shopping list
- Dry Rub (see below) shopping list
- Barbeque Sauce (see below) shopping list
- 1 apple shopping list
- 1 12 on Can of beer shopping list
- The Dry Rub
- 2 tsp salt shopping list
- 2 tsp paprika shopping list
- 2 tsp brown sugar shopping list
- 2 tsp chili powder shopping list
- 1 tsp celery salt shopping list
- 1 tsp dried oregano shopping list
- 1 tsp Coleman's dry mustard shopping list
- 1 tsp ground black pepper shopping list
- 1 tsp cumin shopping list
- 1 tsp garlic powder shopping list
- 1/2 tsp ground red chili pepper shopping list
- The Barbeque Sauce
- 1 Medium Dry onion, finely chopped shopping list
- 4 cloves of garlic, finely chopped shopping list
- olive oil shopping list
- salt and pepper shopping list
- 2 T brown sugar shopping list
- 1 tsp ground red chili pepper shopping list
- 1/2 C catsup shopping list
- 2 T Coleman's dry mustard shopping list
- 1/2 C apple cider vinegar shopping list
- 2 T lemon juice shopping list
- 1/4 C water shopping list
- 2 Dashes of worcestershire sauce shopping list
- 1 tsp liquid smoke shopping list
How to make it
- The Dry Rub
- Thoroughly combine all ingredients in a small bowl and set aside
- The Chicken
- Preheat the oven to 400 deg
- Remove giblets, wash chicken, pat dry
- Rub the chicken all over with the Dry Rub, to include the cavity
- Wash the beer can, open, and pour 1/4 into a roasting pan
- Set the chicken upright in the pan on the can so the can is in the cavity (see picture)
- Carve the lower half of the apple to fit the chicken neck opening and use it as a plug for the opening; this will look like the chicken has an "apple head" (see picture)
- Place the chicken in the oven and roast for 30 minutes
- Prepare the Barbeque Sauce (see below)
- Lower the oven to 325 deg and roast for 90 minutes basting with the juices and the barbeque sauce
- The Chicken is done when the breast temperature is at least 165 deg and very tender
- Remove from oven and allow to rest before carving, caution when removing beer can, there will still be some hot liquid in the can
- The Barbeque Sauce
- In a sauce pan over medium heat sauté the onion and garlic in olive oil until the onion is translucent
- Add salt and pepper to taste, add remaining ingredients and bring to a boil
- Lower the heat, cover, and simmer for ten minutes
- Serve any barbeque sauce on the side that remains after basting
People Who Like This Dish 10
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The Rating
Reviewed by 4 people-
i love this its is so tender great post my friend ......thank you .....
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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great recipe thanks
momo_55grandma
in Mountianview loved it
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the chicken is delicious! thank you so much for the recipe i will definitely be making this over and over again
foodie1oo1
in loved it
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