Nov 26, 2012
Incredibly juicy, tender and flavourful, this Oven-Roasted Beer Can Chicken is out-of-this-world delicious!
One 2 1/2-3 pound chicken
1 tsp. garlic powder
1 tsp. dry mustard
2 tsp. smoked paprika
1 tsp. onion powder
1 tsp. ground celery seed
2 tsp. dried thyme
Pinch cayenne (optional)
Salt and freshly ground pepper, to taste
1 can amber ale beer
2 tbsp. olive oil, for rubbing on chicken
1 large red onion, cut into quarters
2 heads of garlic
Corn on the cob, boiled or grilled, for serving (optional)
Preheat oven to 425 degrees F.
To make the spice rub for the chicken: Combine garlic powder, dry mustard, smoked paprika, onion powder, ground celery seed, thyme, cayenne, and salt and pepper.
Pat chicken dry with paper towel.
Rub spices over chicken and inside cavity. Coat chicken with a drizzle of olive oil.
Open can of beer and remove about 1/4 of it. You can drink this as the chicken is roasting. Removing some of the beer will heat the liquid faster and therefore create more steam as the chicken roasts.
Assemble chicken to sit on beer can. Transfer to roasting pan. Add onion and garlic to pan.
Roast chicken until juices run clear and meat is no longer pink, about 1 hour, depending on size of chicken.
Remember beer can is extremely hot. Let chicken rest in roasting pan for 15 to 20 minutes, tenting loosely with foil.
Carefully remove chicken from beer can, it will still be hot.
Carve chicken and serve with roasted onions, pan juices and corn on the cob.
If you want to make a pan sauce to serve with the chicken: add beer leftover in can to the pan juices in roasting pan. Cook over medium heat, stirring to incorporate pan juices into the sauce, about 5 to 10 minutes.
Yield: 4 to 6 servings.