Recipe

Beer Can Chicken In The Oven Recipe

Add Step-by-Step Photos	Jim_julian / All my dishes 1 year, 4 months ago Variant of the BBQ classic Beer Can Chicken for the oven, with a dry rub, and home made barbeque sauce. The chicken will be moist and very very tender. Prep:45m Cook:120m Servings:8	Jim_julian
	chicken novelty beer beercan

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Ingredients

1 5 lb Chicken

Dry Rub (see below)

Barbeque Sauce (see below)

1 Apple

1 12 on Can of Beer

The Dry Rub

2 tsp Salt

2 tsp Paprika

2 tsp Brown Sugar

2 tsp Chili Powder

1 tsp Celery Salt

1 tsp dried Oregano

1 tsp Coleman's Dry Mustard

1 tsp ground Black Pepper

1 tsp Cumin

1 tsp Garlic Powder

1/2 tsp ground Red Chili Pepper

The Barbeque Sauce

1 Medium Dry Onion, finely chopped

4 Cloves of Garlic, finely chopped

Olive Oil

Salt and Pepper

2 T Brown Sugar

1 tsp ground Red Chili Pepper

1/2 C Catsup

2 T Coleman's Dry Mustard

1/2 C Apple Cider Vinegar

2 T Lemon Juice

1/4 C Water

2 Dashes of Worcestershire sauce

1 tsp Liquid Smoke

Directions

The Dry Rub

Thoroughly combine all ingredients in a small bowl and set aside

The Chicken

Preheat the oven to 400 deg

Remove giblets, wash chicken, pat dry

Rub the chicken all over with the Dry Rub, to include the cavity

Wash the beer can, open, and pour 1/4 into a roasting pan

Set the chicken upright in the pan on the can so the can is in the cavity (see picture)

Carve the lower half of the apple to fit the chicken neck opening and use it as a plug for the opening; this will look like the chicken has an "apple head" (see picture)

Place the chicken in the oven and roast for 30 minutes

Prepare the Barbeque Sauce (see below)

Lower the oven to 325 deg and roast for 90 minutes basting with the juices and the barbeque sauce

The Chicken is done when the breast temperature is at least 165 deg and very tender

Remove from oven and allow to rest before carving, caution when removing beer can, there will still be some hot liquid in the can

The Barbeque Sauce

In a sauce pan over medium heat sauté the onion and garlic in olive oil until the onion is translucent

Add salt and pepper to taste, add remaining ingredients and bring to a boil

Lower the heat, cover, and simmer for ten minutes

Serve any barbeque sauce on the side that remains after basting

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