My friend Frank’s oven beer can chicken makes flavorful, succulent, crisp-skinned birds with fall apart tender meat~no grill required!
When I used to think of beer can chicken, my mind would automatically think “grill” (such as this beer butt chicken made on the Big Green Egg). But when our friend Frank served this oven beer can chicken at Easter lunch this year, I was amazed at how good it was without being grilled. From our Easter spread of lamb, beef and chicken, I enjoyed this chicken the most and am so happy Frank shared his recipe.
Even though “beer can” is in the recipe title, we actually don’t use beer cans at all. These savvy sittin’ chicken steamers are glazed ceramic stands that perfectly prop birds in a standing position so that all areas of skin are exposed to the heat simultaneously. The steamers have an opening into which liquid is poured before propping the chickens on top. I love my sittin chicken steamers (pictured below) and even have a turkey version for larger birds.
Beer isn’t necessary for this recipe; there are other options. Fruit juices, sodas, broths, and a variety of other liquids can be used. Since we don’t drink beer, I buy the individual bottles for this recipe. If you want to try other liquids, a google search will turn up all sorts of options.
Dry rub: The dry rub needs to be patted well all over the chicken, which is a bit gross if using bare hands. I cannot live without my latex gloves. I buy the Pulbix brand box of 100 and use them almost every time I cook, especially when I handle raw meat.
I doubled Franks rub recipe and made two chickens, and we had yummy pulled meat for several days. For company, I’d serve this pulled with several barbecue sauces on the side. For the dark meat averse (all of my kids), I make a platter of dark meat and a platter of white meat. Leftovers can also be used in soups, casseroles, or to make chicken salad.
Savvy suggestion: This method of cooking makes a huge “drip mess” since the chicken fat drips downward onto the baking sheet. I double cover a baking sheet with heavy duty foil; that makes clean up a snap. Frank also suggests pouring beer or liquid onto the baking sheet, as this minimizes fat burning atop the foil. See the drippings that came from my two beer can chickens below. #heavydutyfoilsavestheday
Let me hear back from you if you try this oven beer can chicken or have your own recipe to share. As always, thanks so much for stopping by. Be blessed, and stay savvy!
- 2T paprika
- 1 1/2 t brown sugar
- 1 1/2 t sugar
- 1 t salt
- 1 t cayenne pepper
- 1/2 t celery salt
- 1/2 t pepper
- 1/2 t garlic powder
- 1/2 t onion powder
- 1/2 t dry mustard
- 1 bottle beer (more if doing two birds)
- leftover seasonings from rub
- Preheat oven to 450 degrees.
- Spray sittin chicken holders liberally inside & out with cooking spray.
- Rinse the bird(s); pat dry.
- Spray or rub chicken skin with olive oil or vegetable oil.
- Sprinkle rub all over; spreading with hands and patting down well.
- Pour about 1/2 -3/4 can of beer in the sittin chicken.
- Sprinkle any leftover rub into liquid.
- Place chickens on top of sittin chickens atop foil lined cookie sheet.
- Place birds into oven; immediately reduce heat to 350 degrees.
- Bake 25 minutes per pound or until internal temp reaches 165 degrees.
- Allow chicken(s) to rest for half an hour to retain juices.
Amount Per Serving: Calories: 38 Total Fat: 1g Sodium: 2566mg Carbohydrates: 6g Sugar: 1g Protein: 1g