Recipe by Babychops
I have made beer can chicken for just about EVER and I swear by it, crispy skin, delicious incredibly moist meat... You've just gotta try it. I have taken from a recipe here & a recipe there & put this together and it is by FAR the BEST beer can chicken I've EVER had!!! I hope you'll think so too. It is a bit spicy the way I make it but you can cut the chili pepper if you don't like that much heat. The smoked paprika adds a lovely smokey flavor I just love... The beer bubbles up & over and bastes the chicken while it cooks giving it an incredible flavor. You'll want to pick up some mesquite smoker chips (from the bar-b-que aisle) - soak 2 or 3 handfulls for 1/2 hour & place in the bottom of a broiler pan, water & all. Of course it will come out smokier if you cook this on a grill which is preferable but in a pinch the oven will steam @ 400 degrees. This would be awesome for company but you'll need more than one chicken, there's never anything left but bones when I make this recipe.
- mesquite smoker wood chips, 2-3 handfulls
- 1 roasting chicken
Dry rub for chicken
- 59.14 ml firmly packed brown sugar
- 59.14 ml smoked paprika
- 44.37 ml fresh ground black pepper
- 44.37 ml kosher salt
- 14.79 ml mesquite powder, I use McCormick grill mates (not a powder but zaar thinks so)
- 9.85 ml garlic powder
- 4.92 ml ground red chili pepper, d'arbol
- 3 fresh garlic cloves
- 2 sprig fresh rosemary
for the sauce
- 236.59 ml Coke
- 236.59 ml ketchup
- 59.14 ml Worcestershire sauce
- 4.92 ml mesquite liquid smoke
- 44.37 ml Heinz 57 steak sauce
- 4.92 ml onion flakes
- 2.46 ml fresh ground pepper
Directions See How It's Made
- Preheat oven to 350 degrees.
- Mix the dry ingredients for the rub. You'll have extra for next time.
- Rinse & pat dry the chicken setting aside giblets, etc. for another use.
- Liberally season the chicken with the rub inside & out as well as gently pulling open a pocket in at the base of the neck over each breast & adding rub.
- Pop the tab of a regular size can of beer, I use Bud. Pour half the beer into the broiler pan with the chips and stuff 3 cloves garlic & 2 sprigs fresh rosemary into the can, spoon about a teaspoon of the rub into the can as well & then push the bird down onto it so that it sits snugly. You'll want the chicken to sit upright over the upright can (I only add this because a certain friend of mine asked how I kept the beer from spilling out when I laid the chicken down, it's okay, she's blonde).
- After 30 minutes turn oven up to 400 degrees so chips smoke.
- About 15 minutes before the chicken is done combine the sauce ingredients & bring to a boil until it reduces to about 1/4. Serve with chicken.
- I have a rack that I can insert the can into that holds the bird up but you can place a pie dish over the chips & balance the chicken & can to make it more stable if you don't have a rack (sold through Cabella's).
- Roast in oven for about an hour. I've tried lower temperatures but 400 makes the chips smoke & that's what you want.
- To remove chicken I slice up the belly so it comes more easily off the can ~ can will be extremely hot so be careful!