Photo by Sonia Mendez Garcia

Oven-Roasted Beer Can Chicken

Cuisine: Tex Mex
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Servings: 6-8 servings
Beer can chicken! The most tender and juicy chicken hot out of the oven! Don't put it off any longer. Your family will ask for this chicken again and again!

Oven-roasted beer can chicken, where have you been all my life? Are you still looking for that moist and juicy chicken recipe? Look no further! This recipe for beer can chicken could not be any easier. The hardest part of this recipe is waiting for the chicken to cool down so you can eat it! Season the chicken with simple dry rub prepared at home or use your favorite spice blend from the store. Simply serve this tasty chicken with your favorite salsa and a basket filled with warm tortillas!

Ingredients

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Directions

  1. In a bowl, combine all of the spices for the dry rub. Set aside.
  2. Clean out the chicken and rinse in cold water. Pat dry and let it come to room temperature for 1 hour.
  3. Add half of the beer to the cast-iron skillet. Also add the onions, jalapeños, garlic and half of the sliced lemons. Season with salt and pepper. Place the beer can with remaining beer in center of rack. Into the beer can, add in about a teaspoon of dry rub.
  4. Rub the chicken all over with olive oil. Rub the dry rub all over the skin, adding some to the inside of chicken as well. Carefully place the chicken onto beer can and push down so it's secure and centered.
  5. Tent the top of chicken with foil paper for the first hour of roasting. Remove the foil and continue roasting for 1 hour to 1½ hours or until the internal temperature reaches 165ºF in the leg or thigh area. Let chicken rest for 20 minutes before slicing. It will be hot! Strain out the solids from the drippings in the pan. Ladle some of the sauce over chicken before serving. Garnish with lemon slices.

Chef Notes

This beer can chicken recipe can be prepared without a rack. Just make sure that the chicken fits securely over the beer can and that it sits firmly in the pan. A cast-iron pan works best!

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