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
Ingredient
1
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.
2
After opening the beer can, fill the roasting pan about 1/4 full, then place the can in the middle of the pan.
3
In a bowl, combine all the ingredients for the rub. After drizzling the chicken with olive oil, rub it in thoroughly.
4
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.
5
By using its legs as a tripod, the chicken's body can be supported and it won't topple over.
6
Put the roasting pan inside the oven. Bake for one hour and fifteen minutes, or until well cooked and brown.
7
When you insert a knife into the thickest section of the thigh, the juices should run clear, indicating that the meal is done.
8
Make sure the internal temperature of the chicken is 165F/75C by using a meat thermometer to thoroughly evaluate if it is cooked through.
9
Lift the chicken carefully from the can. To simplify, have someone else remove the chicken while you hold the beer can.
10
Cover the chicken with aluminum foil on a cutting board. Let it sit 15 minutes before carving.