How to Cook Beer Can Chicken in the Oven
Okay, now that it's winter and here in Montana, and it's cold! Which means I can't always break out the grill whenever I want to. So, if you like my famous Beer Can Chicken on the Grill recipe, what about cooking it in the oven? Well, no problem! My Beer Can Chicken Recipe for the oven is no problem at all. I can basically do the same thing but I'll just have to skip the smoking option. Needless to say, it won't be as good as chicken on the grill but hey, when it's snowing outside, what else you gonna do!
I'll make this recipe a short version of my standard one so be sure to read in depth on my other recipe for the grill for the full length version of all my hints.
RULE #1 always use good beer!
Hint #1: Use good beer, or your favorite beer even better. Personally, my favorite beer to use is a hefeweizen beer like a blue moon or Pyramid Hefeweizen.
Hint #2: Soak the chicken in your favorite beer for 15-30 minutes before you put it on the grill.
Cooking Time & Temperature: 350°F for 1 and 1/2 to 2 hours. Just depends on the size of your chicken.
What about a good beer can stand? Sure, there's plenty that you can use and put into the oven as well as use on the grill.
Prep the Chicken for the Oven:
1.) Preheat your oven to 350 degrees.
2.) Rinse the chicken and remove giblets etc. Rinse inside and out. I like my chicken really clean before I grill it.
3.) Bag the chicken in a ziplock bag and marinate the chicken in one bottle of good beer.
4.) Be sure the chicken is fully thawed.
5.) Coat the meat with your favorite BBQ spice rub. Inside and out! With a whole chicken, I make sure and coat the outside well AND coat the inside so you get as much flavor of the spice into the meat as possible. Here are a few spice rub recipes you can try or take a look at our wide selection of BBQ dry rub recipes.
6.) Open the can of beer, insert into the body cavity of the chicken. Open side up, obviously! Easiest way to do this is sit the beer can in the pan and then carefully sit the chicken on top of the beer. Getting the chicken to stand up is important, hence why some people like the beer can stands.
7.) Chicken shuld cook until the meat in the thickest portion is 180 degrees. However! I'm a fan of NOT overcooking meat. So, with chicken, I use the "clear juice" test. Once it looks like it's about done, I pull the chicken leg away from the body and cut into the chicken to see that there's clear juice running out, nothing bloody. If so, your chicken is done. If you see any blood at all, let it cook a bit more. I've noticed that once you do the test, if there is any blood, it doesn't take that much longer to cook now that you've cut into the chicken or pulled the leg out as the heat can get to the center to finish cooking pretty darn quickly.
Basic Dry Rub for Oven Beer Can Chicken:
Ingredients:
- 1 tablespoon ground black pepper
- 1 tablespoon ground white pepper
- 1 tablespoon sugar
- 2 teaspoon cayenne pepper
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon ground oregano
- 4 tablespoon paprika (the sweet kind -- not the hot kind)
- 1 teaspoon dry mustard
- 1 tablespoon celery salt
- 1 tablespoon salt
Here's a more common Chicken spice rub. Has what I'd call a more Thanksgiving flavor because of the sage and thyme in the spice mix.
Basic Chicken Dry Rub Recipe:
Ingredients:
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 2 teaspoons whole mustard seeds
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon black pepper
Add this page to your favorite Social Bookmarking websites
