Beer Can Chicken

I hadn’t heard of beer can chicken until my friend from Calgary recommended the recipe — except she called it “beer butt chicken.”

The name alone piqued my interest, and, after researching it online, I noticed both names were used interchangeably. Maybe beer butt chicken is a west coast term (correct me if I’m wrong!) but whatever you call this dish, it will not disappoint your taste buds.

Just the aroma of the chicken sizzling in the oven will have you anxiously anticipating the finished product. The beer itself hydrates the chicken into a juicy tenderness, while the dry rub creates an incomparable seasoned goodness.

As the chicken cooked, we sautéed some vegetables, sweet potatoes and made a spinach salad. These were light side dishes that served as perfect accompaniments to the meal.

Do yourself a favour and start off the summer right with this flavourful recipe.

Prep time | 20 mins.
Cook time | 1 hr. 15 mins.
Serves | 2-4 people 

Source: Jo Cooks

INGREDIENTS 

  • 1 whole chicken (3-4 lb chicken)
  • 12 oz beer can (you can use any beer brand) 
  • 3 tbsp olive oil

For the rub:

  • 1 tbsp brown sugar, packed
  • 1 tbsp tarragon
  • 3 sprigs of rosemary
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp crushed red pepper

INSTRUCTIONS

  1. Prepare oven: Preheat oven to 425°F degrees. Place a small roasting pan on a baking dish to prevent making a total mess of your oven.
  2. Remove any giblets from the chicken if it has any and pat it dry with paper towels.
  3. Open the can of beer and pour about 1/4 of it into the roasting pan and set the can of beer in the center of the roasting pan.
  4. Mix all the rub ingredients together in a bowl.
  5. Drizzle the olive oil over the chicken and rub it in all over. Sprinkle over the rub and use your hands to massage all the rub into all the nooks and crannies.
  6. Place the chicken upright over the beer can. Use the chicken legs to support it’s body and it acts like a tripod, preventing the chicken from falling over.
  7. Transfer the roasting pan to the oven. Bake for about 1 hour and 15 minutes or until golden and cooked through.
  8. To check to see if it’s done, insert a knife into the thickest part of the thigh, and the juices should run clear. (To properly test if the chicken is cooked through, use a meat thermometer to check and make sure the internal temperature of the chicken is 165°F/75°C degrees.)
  9. Carefully lift the chicken off the can. To make this easier, have someone else help you remove the chicken while you hold the beer can.
  10. Transfer the chicken to a cutting board and cover with aluminum foil. Let it sit for 15 minutes before carving it.
  11. Enjoy it with a cold drink!