Search thousands of recipes reviewed by home cooks like you.

Baked Beer Can Chicken

Baked Beer Can Chicken

  • Prep

    25 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 40 m
staycd

staycd

This chicken always turns out juicy and tender with robust flavor. Are you tired of the same old boring chicken? Try this one! It is so easy to prepare and cook. There are other versions that can be cooked on the grill but we prefer ours in the oven. It's a dinner our whole family loves.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 49.3 g
  • 99%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 3276 mg
  • 131%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
  3. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
  4. Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
  5. Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

allisongrace87
119

allisongrace87

10/4/2010

The chicken was great - we loved the seasonings, however, this recipe took us far longer to cook in the oven. I followed the instructions and we probably ending up cooking twice if not three times as long. We also increased the temperature from 350 to 375 and then 385 to get it to cook.

Magnolia Blossom
103

Magnolia Blossom

6/28/2010

The blend of seasoning was very good. However, the salt content is extremely high and was overpowering if you ate the skin of the chicken (and I only used half of the seasoning mixture) and I had a larger chicken. I would reduce the amount of salt (seasoned & regular). Chicken was very moist! I did mine in the oven, but will try sometime on the grill also. Will be using the carcass for making stock.

butterfly911
101

butterfly911

3/8/2011

I have been making this for a long time now, the whole family loves it! I made it with the seasonings in the recipe and yes it was alil salty but still good. The next time i made this i used season salt, cajun, and italian seasoning...It was even better!! Oh and another review said it took twice to three times longer to bake- this can be true depending on the size of the bird. I cooked mine at the temp it said for as long as it said and well it was sooo not done. I jacked up the heat to 400 and cooked for another 40min MUCH BETTER!

More reviews

Similar recipes

ADVERTISEMENT