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I’ve always been a big fan of oven-roasted skin-on bone-in chicken, but baking a whole chicken was always very intimidating. That was until my late mother-in-law introduced me to beer can chicken.
Though this recipe is not hers, we do make this beer can chicken as our traditional Christmas main dish in her honour. We also make it throughout the year because it’s really just that tasty.
Don’t be intimidated but the total time required. Most of that is cooking time which gives you the opportunity to prepare your sides without rushing. If you get to work from home, you can prep the chicken and pop it in the oven between meetings and it will be ready when you’re done work.
Preparing Beer Can Chicken
Before you preheat your oven, make sure your oven racks are in the right position to fit the standing chicken. Preheat oven to 350°F.
Pat the chicken dry and, using your clean hands, rub the butter on one side of the chicken. Next, on the same side, sprinkle chicken with half the salt and a little less than half of the all-purpose spice. You will want to leave a bit of the all-purpose spice to cover any gaps that are left from moving the chicken onto the beer can. Turn the chicken over and repeat on the other side.
Peel the garlic cloves, open the can of beer and have a few sips. Taking a few sips is optional but highly recommended. Peel the garlic cloves and throw them into the can of beer. You may need to cut them in half if they don’t fit through the opening.
Put the can in the middle of the roasting pan. If you are using a beer can chicken stand, place the stand in the middle of the roasting pan and put the can in the stand.
Place the chicken, backside down over the open beer can. Essentially, your chicken will be ‘sitting’ over the can. Pull the legs out towards you to add stability. If the chicken is a little wobbly make sure you have pushed it down over the can enough. It should feel fairly stable, or at least table enough to not fall over.
Put the roasting pan with the chicken on the beer can in the oven and bake for 1 hour and 15 minutes. Estimate roughly 20-22 minutes per pound. The internal temperature should be 165°F.
Once the chicken is cooked, take the pan out of the oven and let the chicken rest for 5 minutes.
Use two sets of tongs to remove the chicken from the can. It can be a little tricky and slippery so be careful not to burn yourself. Sometimes an extra set of hands may be required, just to be safe.
Substitutions
You might not think that substitutions would be available for such a simple recipe but alas, I always have multiple options.
All-Purpose Spice
Instead of using the all-purpose spice, you can use any other chicken spice you have, herbs (thyme or rosemary), herbs de Provence, or simply just use salt and pepper. With that said, the flavour of the all-purpose spice is unbeatable.
Butter
You can skip the butter altogether. If you do, you will need to work a little harder to pat down the spices so they stick to the chicken. You may also find that the skin isn’t quite as crispy without the butter.
Beer
You can use any kind of beer you like but the best part is that you don’t need beer at all. Ginger ale works very nicely in this recipe as well.
Serving Beer Can Chicken
Cut the chicken into four and serve with your favourite sides. Try it with our turmeric rice and steamed beans.
The chicken is best served freshly baked but you can also use it as part of meal prep. Take the meat off the bones and use it in salads and wraps during the week.
Beer Can Chicken Recipe
Equipment
- Roasting Pan
- beer can chicken stand (optional)
Ingredients
- 1 whole chicken 3.5lbs
- 1 Tbsp G&K All-purpose spice
- ½ tbsp butter softened
- 2 garlic clove
- 1 355 ml can of beer or ginger ale
- ½ tsp salt
Instructions
- Preheat oven to 350°F. Make sure your oven racks are in the right position to fit the standing chicken.
- Pat the chicken dry and using your clean hands rub the butter on one side of the chicken.1 whole chicken, ½ tbsp butter
- Once done, on the same side, sprinkle chicken with half the salt and a little less than half of the all-purpose spice.1 Tbsp G&K All-purpose spice, ½ tsp salt, 1 whole chicken
- Turn the chicken over and repeat steps 2 and 3 above.1 whole chicken, ½ tbsp butter, 1 Tbsp G&K All-purpose spice
- Peel the garlic cloves, open the can of beer and throw the garlic into the can. You may need to cut them in half if they don’t fit through the opening. Put the can in the middle of the roasting pan. If you are using a beer can chicken stand, place the stand in the middle of the roasting pan and put the can in the stand.2 garlic clove, 1 355 ml can of beer
- Place the chicken, backside down over the open beer can. Essentially, your chicken will be sitting over the can. Pull the legs out towards you to add stability. If the chicken is a little wobbly make sure you have pushed it down over the can enough. It should feel fairly stable, or at least table enough not to fall over.
- Put the roasting pan with the chicken in the oven and bake for 75 minutes. Estimate roughly 20-22 minutes per pound. The internal temperature should be 165°F.
- Once the chicken is cooked, take the pan out of the oven and let the chicken rest for 5 minutes.
- Use two tongs to remove the chicken off of the can. It can be a little tricky and slippery so be careful not to burn yourself.
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