Oven Barbecue Beer-Can Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Typically, beer-can chicken is prepared on the grill, but our oven version cooks in a fraction of the time. If you prefer grilling, place the bird over indirect heat for about two hours or until a thermometer registers 170°. The flavorful meat makes a tasty barbecue sandwich with pickle chips and onion slices. Ingredients:
1 (3 3/4-pound) whole roasting chicken |
3 tablespoons ketchup |
3 tablespoons chili sauce |
2 teaspoons worcestershire sauce |
1 teaspoon chili powder |
1 teaspoon cider vinegar |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
1 garlic clove, minced |
1 (12-ounce) can beer |
3 tablespoons barbecue smoked seasoning (such as hickory liquid smoke) |
Directions:
1. Preheat oven to 375°.
2. Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine ketchup and next 7 ingredients (through garlic) in a bowl. Reserve 1/4 cup ketchup mixture; rub remaining ketchup mixture under loosened skin and over breasts and drumsticks. Lift wing tips up and over back; tuck under chicken.
4. Discard 1/2 cup beer. Add barbecue smoked seasoning to can. Holding chicken upright with the body cavity facing down, insert beer can into cavity. Place the chicken in a roasting pan, and spread legs out to form a tripod to support the chicken. Bake at 375° for 40 minutes.
5. Increase oven temperature to 450°, and bake an additional 30 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 15 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity.
6. Remove skin from chicken; discard. Carve chicken, and serve with reserved 1/4 cup sauce.
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