Best 6 Leighanns Oven Baked Beer Can Chicken Recipes

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Get ready to tantalize your taste buds with the succulent and flavorful "Leighann's Oven Baked Beer Can Chicken" recipe. This culinary masterpiece combines the simplicity of roasted chicken with an innovative cooking technique that infuses the bird with incredible moisture and distinctive flavors. The beer can, nestled inside the chicken, acts as a natural basting mechanism, keeping the meat juicy and tender throughout the cooking process. The result is a crispy golden-brown skin and tender, flavorful meat that will leave you craving more.

Let's cook with our recipes!

HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN



How to Cook an Oven-Roasted Beer Can Chicken image

Note: You can use root beer, Coke or experiment with other sodas. Or simply take an empty can and create your own flavored liquid. For example, squeeze mandarin oranges and drop them in the can and top with water to 3/4 full. Or add a combination of lemon juice, herbs and some water. This came from How To Make An Oven-Roasted Beer can Chicken. I have not tried this, posting for safe keeping.

Provided by internetnut

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 whole chicken
12 ounces beer (1 regular size can, any type of beer )
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon sage
salt
pepper
1 garlic clove
1/4 cup paprika
1 teaspoon kosher salt
1 teaspoon pepper onion salt
1 teaspoon pepper
1 tablespoon white sugar
1 tablespoon brown sugar
olive oil

Steps:

  • Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
  • Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
  • Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
  • In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
  • Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
  • Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.

BEER CAN CHICKEN IN AN OVEN



Beer Can Chicken in an Oven image

This recipe was adapted from many that call for the chicken to be cooked on a grill. This one is done in the oven. It turns out moist and tender. Very easy to do.

Provided by Guava Girl

Categories     Whole Chicken

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 chicken
1 tablespoon sweet basil
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon granulated garlic
1 tablespoon seasoning salt
1/2 teaspoon pepper
1 1/2 tablespoons poultry seasoning
3 tablespoons mayonnaise
1 beer

Steps:

  • Pre heat oven to 375.
  • Wash and clean chicken inside and out.
  • Place all dry ingredients on a paper plate or in a bowl. Mix all together.
  • Rub dry 2/3's of the ingredients on the inside of the bird and 1/2 of the remaining on the outside.
  • Open beer and drink half or set asside. Put the rest of the dry seasoning in the half a can of beer.
  • Place the can right side up into the bird's butt.
  • Stand the bird in a baking pan.
  • Slather the bird's outside with the mayonaise.
  • Place the chicken in the pre heated oven and bake for 2 hours. Reduce heat to 325 for 1/2 hour.
  • Remove when nice and brown.
  • Let stand for 15 minutes before carving.
  • Use pan drippings to make gravy.

Nutrition Facts : Calories 301.9, Fat 20.9, SaturatedFat 5.5, Cholesterol 87.9, Sodium 160.3, Carbohydrate 5.9, Fiber 0.6, Sugar 0.8, Protein 21.9

OVEN BEER CAN CHICKEN



Oven Beer Can Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 tablespoon ground coriander
1 tablespoon paprika
1 lemon, zested
Kosher salt and freshly ground black pepper
1 whole chicken (about 4 pounds)
One 12-ounce can lager or pilsner beer, at room temperature
1 medium shallot, finely chopped
2 teaspoons all-purpose flour
1/4 cup heavy cream
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
  • Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
  • Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
  • Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
  • Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
  • Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.

BAKED BEER CAN CHICKEN



Baked Beer Can Chicken image

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.

Provided by staycd

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h40m

Yield 4

Number Of Ingredients 11

¼ cup garlic powder
2 tablespoons seasoned salt
2 tablespoons onion powder
1 tablespoon dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)
1 (3 pound) whole chicken
4 green onions, sliced
4 green onions, cut in half crosswise
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 564.1 calories, Carbohydrate 20 g, Cholesterol 145.4 mg, Fat 26 g, Fiber 2.6 g, Protein 49.3 g, SaturatedFat 7.2 g, Sodium 3276.5 mg, Sugar 3.9 g

FALL-OFF-THE-BONE BEER CAN CHICKEN



Fall-Off-The-Bone Beer Can Chicken image

This is a very delicious moist crispy fall-off-the-bone chicken you could ever prepare.

Provided by Jamie Payne

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h25m

Yield 8

Number Of Ingredients 10

2 tablespoons garlic powder
½ (12 fluid ounce) can or bottle beer
1 (4 pound) whole chicken, giblets discarded, or more to taste
½ cup butter
2 cloves garlic, smashed
3 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon ground black pepper
1 teaspoon salt
2 tablespoons onion powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
  • Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
  • Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
  • Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 447.5 calories, Carbohydrate 9.9 g, Cholesterol 167.1 mg, Fat 28.6 g, Fiber 0.8 g, Protein 35.2 g, SaturatedFat 12 g, Sodium 477.7 mg, Sugar 6.1 g

OVEN BEER CAN CHICKEN RECIPE



Oven Beer Can Chicken Recipe image

Provided by Marie1127

Number Of Ingredients 10

3 - 4 pound whole chicken - kosher or free range is best
4 ounces pinot grigio or chicken broth
2 TBSP dark brown sugar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon sage
1 teaspoon paprika
1 teaspoon garlic salt or finely minced garlic
1 teaspoon onion salt or finely minced onion
1/4 teaspoon cayenne pepper, to taste.

Steps:

  • PREHEAT oven to 400 degrees F. - rack on bottom. REMOVE any innards or other items from inside of the chicken. RINSE the chicken inside and out in cold, running water. OPTIONAL: seal neck of chicken with skewer (shown) for gravy, seal neck, for moister chicken, leave open. Combine dry ingredients, RUB the chicken, inside and out. Stuff inside of bird with fresh herbs if you like. Pour wine into cup of Weber roasting pan. Set chicken on rack, put rack in pan. ARRANGE chicken, allow the two legs to form two sides of tripod so chicken is stable. WHEN oven is ready (400 degrees), place chicken in pan on bottom rack. Some cooks 'tent' the bird with foil for the first hour or so to prevent over-browning. REDUCE oven to 350 degrees after 1/2 hour. Check visually after about 1/2 hour and rotate the chicken in a half circle to cook evenly, should brown slowly and evenly. cook until thermometer reaches 180 degrees F. RECOMMENDED cooking times (350 degrees): 2½ - 3 lbs - 1 - 1¾ hrs 3½ - 4 lbs - 1½ - 1¾ hrs 4½ - 5 lbs - 1½ - 2 hrs 5 - 6 lbs - 1¾ - 2½ hrs

Tips:

  • Choose the right beer: A light, flavorful beer like a pale ale or pilsner will infuse your chicken with the perfect amount of flavor.
  • Don't overcook the chicken: Use a meat thermometer to ensure that the internal temperature of the chicken reaches 165 degrees Fahrenheit.
  • Let the chicken rest before carving: This will help the juices redistribute throughout the meat, resulting in a more flavorful and tender chicken.
  • Serve with your favorite sides: Mashed potatoes, roasted vegetables, and a crisp salad are all great options.

Conclusion:

Oven-baked beer can chicken is an easy and delicious way to cook a whole chicken. With just a few simple ingredients, you can create a flavorful and moist chicken that is perfect for any occasion. So next time you're looking for a quick and easy weeknight dinner, give oven-baked beer can chicken a try.

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