Super Beer Can Chicken Recipe 

Beer Can Chicken is luscious and moist and wonderful. Herbal and spice-seasoned chicken is cooked crispy. Beer steam makes the chicken so juicy you'll adore it at first bite.   

– 1 chicken  – 12 ounce beer – 3 tablespoon olive oil – 1 tablespoon brown sugar – 1 tablespoon tarragon – 1 teaspoon salt – 1 teaspoon black pepper – 1 tablespoon smoked paprika – 1 teaspoon garlic powder – ½ teaspoon chili powder



Preheat oven to 425℉. To avoid oven chaos, place a small roasting pan on a baking dish. Pat the chicken dry with paper towels after removing giblets.  


After opening the beer can, fill the roasting pan about 1/4 full, then place the can in the middle of the pan.  


In a bowl, combine all the ingredients for the rub. After drizzling the chicken with olive oil, rub it in thoroughly.   


Apply a generous amount of the rub and use your hands to gently massage it into all the crevices and nooks. Cover the beer can with the chicken standing up.   


By using its legs as a tripod, the chicken's body can be supported and it won't topple over.  


Put the roasting pan inside the oven. Bake for one hour and fifteen minutes, or until well cooked and brown.   


When you insert a knife into the thickest section of the thigh, the juices should run clear, indicating that the meal is done.   


Make sure the internal temperature of the chicken is 165F/75C by using a meat thermometer to thoroughly evaluate if it is cooked through.  


Lift the chicken carefully from the can. To simplify, have someone else remove the chicken while you hold the beer can.  


Cover the chicken with aluminum foil on a cutting board. Let it sit 15 minutes before carving.  

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