Beer Can Chicken

4-6 Servings
1 hr 25 min

With the rise in grocery prices lately I’ve only been shopping for sales. Luckily for me, there have been lots of bogo deals for whole chicken which is perfect for this mom. Cooking a whole chicken is my type of meal. We can eat the meat and then I’ll use the carcass to make stock. Considering that I always like to have soup or a noodle soup meal every week, it’s a total win-win.

I have always preferred to roast my chicken spatchcock style because it’s quick and the entire skin gets exposed to the heat. I decided to experiment with beer can chicken in preparation for this method of cooking in my smoker once the weather warms up. I was pleasantly surprised by the results. The skin is all exposed and gets crispy while the meat remains incredibly juicy. I am seriously impressed by this method of cooking.

Recipe details
  • 4-6  Servings
  • Prep time: 10 Minutes Cook time: 75 Minutes Total time: 1 hr 25 min
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  • 1 3-4lb whole chicken
  • 1 can beer
  • 2 tbsps vegetable oil
  • 1 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp chili powder
  • 2 tsps dried oregano
  • 1 tsp salt
  • 1 tsp black pepper

Preheat the oven to 425F.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, oregano, chili powder, salt and pepper.
Rub the chicken with oil. Spread the rub all over the chicken. Using your fingers to lift the skin from the meat, spreading the rub between the skin and the meat as well.
Open the can of beer, pour out half of the can into a 12” cast iron pan. Set the chicken over top the can of beer and set it in the pan.
Bake in the oven for about 75 minutes until the internal temperature reaches 165. Add water to the pan if the beer has all evaporated. This keeps the chicken super moist.
Remove from oven once done. Rest for at least 10 minutes after it has finished cooking before you slice it into it to retain all of the juices.
Carve and enjoy!