Beer Can Chicken
May 4, 2022
Anyone who knows me KNOW my TV stays on ESPN and the Food Network Channel. I caught myself one night watching Diner, Drive-In, and Dives and Guy (the host) went to this restaurant where they made Beer Can Chicken and I said “I can deff make that!”
So here we are…..
Last night I made this Beer Can chicken and LET ME TELL YOU!!! It was a hit, you hear me!? Especially for my first run at making a Beer Can chicken, it didn’t disappoint.
If you have the time one night, definitely give this recipe a try!
As always, until next time….Peace & Love Wade’s Cuisine Fam!
-Chef Wade
Ingredients
(1) Whole Chicken (3-5 lbs)
(1) 24 oz. Can of Beer (Modelo, Corona, or preferred beer)
Marinade Ingredients:
(3/4 cup) Extra Virgin Olive Oil or preferred cooking oil
Juice of (1) Lime
(1 tbsp) Kosher Salt
(1 tbsp) Sazon Tropical Seasoning (ideal for meats, poultry and fish)
(1 tsp) Black Pepper
(1 tbsp) Garlic Powder
(1 tbsp) Onion Powder
(1 tbsp) Smoked Paprika
(1 tsp) Cayenne Pepper
(1 tsp) Ancho Chili Powder or Chili Powder
(1 tsp) Ground Cumin
Instructions:
Safely clean chicken with water, white distilled vinegar and lemon juice. Remove and discard any giblets left in the chicken.
Pat chicken completely dry with a paper towel. Place into a large mixing bowl once finished.
Grab a small to medium size mixing bowl and combine all your “Marinade Ingredients”.
Pour your marinade over the chicken and allow your chicken to marinate overnight for maximum flavor or 2-3 hours.
Remove chicken from the refrigerator, remove the top rack in your oven, and preheat oven to 375 degrees.
Grab a large oven safe dish (Tip - I used a large cast iron dish, see IG post).
Pour a quarter to half your beer out the can and leave the remaining (Tip - We’ll use the other half later, stay tuned!)
Place chicken on top of the beer can and ensure it’s stable. Add the remaining beer to the oven safe pan.
This might take some finesse, but carefully place your oven chicken in the oven and gently close the oven door. (Tip - Turn your oven light oven to watch the cooking process and to make sure your chicken doesn’t tip over)
Baste your chicken every 20 minutes. Cook your chicken until the internal temperature reaches 165 degrees (Tip - This took me about an hour and a half since my chicken weighed more!)
Safely remove your chicken from the oven and allow it to rest for 10 minutes.
Garnish with Cilantro (Optional).
Serve with your favorite side dishes and enjoy!
