Baked Beer Can Chicken Recipe - Allrecipes.com
Baked Beer Can Chicken Recipe
  • READY IN ABOUT hrs

Baked Beer Can Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 40 mins

Footnotes

  • Cook's Note
  • You can add to the seasonings or change the amounts to your liking. Just make sure to cover the entire chicken. These are the seasonings my family likes best.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the beer and spice rub ingredients. The actual amount of these ingredients consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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.

 
Most Helpful Critical Review
Oct 04, 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.

 
Mar 08, 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!

 
Oct 28, 2011

Gread Recipe, but I changed it a little. I drank the beer, rinsed the can, and used wine in the can instead. Worked out great !!!

 
Nov 22, 2010

i made this last night for my parents it was a hit needless to say there was nothing left on the bone and every one ranted on how good it was it was the most tenderest and juicy chicken we have ever had i have to say that i didn't follow the recipe all the way but that was only because i didn't have any onion powder but the flavor was all there i will deffinatly make this again my father said he could eat it every night ps it did take a little longer to bake than it says on the recipe

 
Nov 28, 2011

Very good; using green onions to plug the top and covering with foil at the end made a big difference over more simple beer can chicken techniques. I left out the seasoned salt and salt because I rarely add salt (especially that much); it definitely didn't need it added as there was plenty of salt in the liquid the chicken was packaged in. I threw some cut up potatoes in the bottom of the pan while cooking and they came out great too.

 
Jan 19, 2011

Firstly, I would like to say I fully-appreciate the style of this as I generally have just always cooked/grilled from outright-scratch-freestyle. I agree with the other folks who had to bake longer and I took their advice. I also would suggest cutting back on the the salt. I've baked plenty of chickens and thought trying out this website/read reviews would be fun. IT WAS.... and THANKS! Overall, a real nice change of pace of the random Chicken-Bakes I do. I made a few additions w/ fresh vege's for the juices, but stuck real close. I look fwd to this site and using it for a bit of hinting in what I already do. Rock On!

 
Mar 07, 2011

Try with Bud Lime beer for a unique taste.

 

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Nutrition

  • Calories
  • 564 kcal
  • 28%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 49.3 g
  • 99%
  • Sodium
  • 3276 mg
  • 131%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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