Deliciously juicy chicken roasted in the over overtop of a beer can that tastes amazing you will have a hard time only having one serving.
I absolutely love beer can chicken. You can easily throw this together in no time and either cook it on the oven or on a grill. Often when we cook it on the grill it does take longer then when we roast it in the oven.
Other names for beer can chicken?
It is also known as beer butt chicken, Coq au can, or a drunken chicken.
Where did beer can chicken originate?
It has been suggested that the beer can chicken possibly originated in the U.S. state of Louisiana. Beer can chicken is featured as a dish at some barbecue cooking competitions in the United States, and is served at some U.S. restaurants.
Why do you use beer?
The process is meant to add moisture to the dish, and some believe that steam from the beer serves to steam the chicken from the inside and add flavor to the dish. Some people are avid proponents of the dish, while others have contended that the efficacy of using the beer is overrated and that the science regarding beer can chicken is debatable.
Supplies you need to make oven-roasted beer can chicken?
Oven Roasted Garlic and Herb Beer Can Chicken
- 2 tbsp Garlic and herb seasoning
- 1 stick Butter
- 4 lbs Whole Chicken
- 1 can Beer
- Preheat oven to 350 degrees
- Slice ¾ of the stick of butter into small slices. Use a spook to lift up the skin on the chicken and slide some of the butter slices in.
- With the last ¼ of the stick of butter rub it all over the chicken.
- With the Garlic and Herb seasoning rub all over the chicken.
- Open the beer can and take it down about an inch (about a quarter of the way down)
- Place the beer in the holster and stick the chicken on top.
- Place in the oven and bake for 50-60 minutes until the internal temperature reaches 165 degrees.
Used PC garlic rub and sweet basil rub
Yum! How did you like it?