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Beer baked chicken recipe

Beer baked chicken recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Whole chicken
  • Whole roast chicken

This recipe always produce a juicy and tender chicken with a robust flavour. No less than 700ml of beer is used in this recipe, it's simply delicious. Serve for your next Sunday lunch.

132 people made this

IngredientsServes: 4

  • 4 tablespoons garlic granules
  • 2 tablespoons seasoned salt
  • 2 tablespoons onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon salt
  • 1 1/2 teaspoons ground black pepper
  • 350ml light beer
  • 1 (1.35kg) whole chicken
  • 4 spring onions, sliced
  • 4 spring onions, cut in half crosswise
  • 350ml light-flavoured beer

MethodPrep:25min ›Cook:1hr15min ›Extra time:10min resting › Ready in:1hr50min

  1. Preheat oven to 180 C / Gas 4.
  2. Mix the garlic granules, seasoned salt, onion powder, dried oregano, salt and ground black pepper in a small bowl; set aside. Pour 350ml beer into the bottom of a 23x33cm or similar sized baking dish.
  3. Fit whole chicken on a rack with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
  4. Rub the prepared seasoning mixture over the entire chicken. Pat the sliced spring onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved spring onions into the top cavity of the chicken. Pour 175ml beer into the dish under the chicken. Reserve the remaining beer.
  5. Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the dish under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 82 degrees C. Remove the chicken from the oven. Cover the chicken with a doubled sheet of foil and allow to rest in a warm area for 10 minutes before slicing.

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Reviews & ratingsAverage global rating:(123)

Reviews in English (90)

by allisongrace87

The chicken was great - we loved the seasonings, however, this recipe took us far longer to cook in the oven. I followed the instructions and we probably ending up cooking twice if not three times as long. We also increased the temperature from 350 to 375 and then 385 to get it to cook.-03 Oct 2010

by butterfly911

I have been making this for a long time now, the whole family loves it! I made it with the seasonings in the recipe and yes it was alil salty but still good. The next time i made this i used season salt, cajun, and italian seasoning...It was even better!! Oh and another review said it took twice to three times longer to bake- this can be true depending on the size of the bird. I cooked mine at the temp it said for as long as it said and well it was sooo not done. I jacked up the heat to 400 and cooked for another 40min MUCH BETTER!-07 Mar 2011

by Magnolia Blossom

The blend of seasoning was very good. However, the salt content is extremely high and was overpowering if you ate the skin of the chicken (and I only used half of the seasoning mixture) and I had a larger chicken. I would reduce the amount of salt (seasoned & regular). Chicken was very moist! I did mine in the oven, but will try sometime on the grill also. Will be using the carcass for making stock.-27 Jun 2010

Beer baked chicken recipe - Recipes


Clean your chicken then place on paper towels.

Mix up your wet rub in a bowl. Add whatever dry herbs and powders you may like extra, chuck em' in there too (maybe some onion powder, garlic powder, some parsley flakes, you know what I'm a saying, aye!)

Goop n' smear the wet rub on your hands and coat that bugger inside and out till she's soppen' with it.

Open beer can and drink about a third of it. (Oh yeah! Cook'n and sobriety don't mix!)

Set the can upright in a cake pan. (It catches the juice.)

Now pick up that bird and shove it butt first right down on the beer can. Make sure it stays steady upright. (When cooking the beer can is going to infusing yummyumm juice into that old hen till she as soft and sweet and tender! Oh yah! I guarantee!)

Gently cover it all up with foil over the top and crimped down around the pan to make a light steamy pressure seal. (This is optional, some of the ol fella's like to do this on d' grill without the foil. I like's mine to be moist an' juicy!)

Put that bad ol' hen in to the oven and roast her up for about 45 minutes. Then carefully peel off that foil and brown her up real good. (Maybe spritz her with some basting juices.)

Pull her out of the oven when she is golden brown and place her on a carving platter. Let her rest for about 10 minutes. Carefully pull the beer out of her butt and sprinkle some of whatever left in it on top of her.

Carve her up on da table. Serve with some baked potatoes and greens. Call d' family around and pass out from eating all d'at OohhYaaahoo, goodness that Lord God be blessing ya'll with!!

Use your favorite beer or ginger ale for this easy, oven-baked version of the popular grilled beer can chicken.

1 can (12 ounces) beer or ginger ale
2 tablespoons dry barbecue-flavored seasoning or rub
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken
1 tablespoon vegetable oil

Open can of beer or ginger ale using pointed tip of bottle opener, puncture two holes in top of can. Pour 3/4 cup of beer or ginger ale out of can drink or discard.

Sprinkle 2 teaspoons barbecue-flavored seasoning into beer or ginger ale in can.

Sprinkle 1 teaspoon barbecue-flavored seasoning inside chicken.

Brush outside of chicken with vegetable oil rub with remaining 1 tablespoon seasoning.

Place beer or ginger ale can in 9x9-inch ungreased baking dish. Hold the chicken upright (with the opening of the body cavity at the bottom) and lower it onto the can so the can fits into the cavity. Pull chicken legs forward to form a tripod.

Place in oven and bake chicken until no longer pink near bone (165°F on an instant read thermometer inserted near the thigh bone) and juices run clear, about 1 hour 5 minutes to 1 hour 15 minutes. Carefully remove chicken in pan from oven.

Let chicken rest for 5 minutes, then carefully lift it off the can, using tongs and paper towels (works best with 2 people). Place chicken on a platter or carving board. Let rest for another 10 minutes before carving. Discard beer or ginger ale in can.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Mesquite-flavored seasoning may be substituted for the barbecue version called for in this recipe.

I found this amazing beer can chicken pan at a local kitchen store and I simply love it. You can find it on amazon here. It really is super simple to use it for beer can chicken because the beer can fits nicely inside and then when you place the chicken over it, it’s nice and snug. However, you don’t need a special pan to make this chicken. I have made this in a regular roasting pan.

Start by mixing all the rub ingredients together in a small bowl. 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.

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. Place the chicken upright over the beer can and drizzle the olive oil over the chicken.

Transfer to the oven for baking and you’re done.

Beer Baked Chicken

"A very tender, juicy way to make this baked beer chicken. The beer is a terrific addition to hold in the moisture in the chicken. I usually serve the baked beer chicken with various sauces but it's delicious baked as it is. Easy to make and great for leftovers too for salads! The kids love to add hot sauce on the chicken or barbecue but it taste great as it is! Thanks for stopping by, Ciao Claudia"

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Seriously, can you have too many chicken recipes? Even if you do, how many of them are cooked in beer. This surprising little recipe has such a great combination of herbs and spices, and of course. beer. Hence the name Beer Baked Chicken. I love that you crisp up the chicken under the broiler at the end. This recipe is a great twist on chicken dinner that your family will love.

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Recipe Summary

  • 1 cup butter
  • 2 tablespoons garlic salt
  • 2 tablespoons paprika
  • salt and pepper to taste
  • 1 (12 fluid ounce) can beer
  • 1 (4 pound) whole chicken

Preheat an outdoor grill for low heat.

In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.

Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.

Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Beer but chicken

Beer butt chicken, beer stuffed chicken, beer bottom chicken or even beer up the bum chicken- they all mean exactly the same thing. It means you gotta get a little friendly with your bird before baking. But, in return, you get a juicy and flavorful chicken that is super tender too.

We have been eating baked beer butt chicken for as long as I can possibly remember. It’s always a huge hit and there are so many different ways to do it but very few ways to ever actually mess up, making it pretty foolproof.

A lot of people enjoy cooking their beer in the butt chicken on the grill, but I find that the oven works best. You still get a great golden color and crispy skin and the bird never feels dried out or overcooked.

Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill.

Rub chicken with oil. Rub cavity with 1 tablespoon of the Chicken Seasoning. Sprinkle remaining Chicken Seasoning evenly over surface of chicken.

Remove about 2 ounces of beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position on unlit side of grill. Position legs to best support chicken (similar to a tripod). Close lid.

Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh). Remove chicken from can before serving.

The Best Laid Plans from Marta’s Cuban American Kitchen

I know I’ve been AWOL for a while now. I’ve been taking some much needed time off from cooking and blogging. Rest assured, I am still cooking and I am still blogging. I just haven’t done them concurrently for the past couple of months, but that’s not important right now.

So I was all set to wow you today.

I was going to amaze you with a wonderful recipe for Beer Butt (ahem…) Can Chicken.

So I got not one, but two! birds cleaned and marinating in the garlicky goodness that is Mojo Criollo*.

I even purchased beer. In cans! An entire six-pack! Which I never, ever do because my husband only drinks dark English beer which comes in bottles, but that’s not important right now either.

So, back to the marinating…

I pulled out the seriously mojo’d chicken. I drained the marinade and rubbed on some of my uber-tasty dry garlicky rub.

When I went to get the beer cans for the birds to sit on, I found they were gone. Vanished. What do you suppose could have happened to them?

Apparently now I have to add post-it notes to items in my own refrigerator to alert the other inhabitants of Chez Darby (who shall remain nameless) with an explanation that I’m planning to use those items in a recipe and please don’t just consume those items willy-nilly. Yes, those other inhabitants who usually only drink dark English beer in bottles. (Hello?!) *sigh*

Okay, fine. I am a World-Class Resolvedora (is that a word?). I’ll just use Coke.

So I prepare the Coke cans and I manage to balance the birds in a tripod stance. I march out to our gas barbecue only to find that we are (what??) Out. Of. Gas.

Shut. UP. This is sooo not happening.

But seriously, I am an Olympic Gold-Medal Caliber Resolvedora.

I reason that cooking the chicken in my covered gas barbecue is like using an outdoor OVEN. Hmm…

“But, Marta, everyone knows you can’t make Beer Coke Butt Can Chicken in a regular oven!”

You don’t know me very well, do you? .

Oven Baked Beer Coke Can Chicken

Two 3-4 lb. whole chickens
Mojo Criollo Marinade*
2 -12 oz. cans beer (or Coke or any canned beverage will do)
Garlicky Barbecue Rub*

*Mojo Criollo Marinade
1/4 cup fresh squeezed lime juice
1/2 cup orange juice
1/2 cup extra-virgin olive oil
2 tsp. Oregano
8 garlic cloves, crushed
salt and pepper to taste

*Garlicky Barbecue Rub
1/4 cup brown sugar
1/4 cup sea salt
1/4 cup pimentón (or regular paprika)
ground black pepper
2 Tbsp. Garlic powder
Mix together (go ahead and just use your fingers) all ingredients.

1. Marinade the chicken at least 4 hours in the Mojo Criollo.
2. Preheat the oven to 350 degrees.
3. When you’re ready to cook, remove the chicken from marinade and pat dry.
4. Pat the Garlicky Barbecue Rub all over the birds.
5. Open your cans as much as possible by using a church key type opener.

6. Pour out about a third of the liquid. (Or you could just drink it! D’oh! =D)
7. Line a roasting pan with aluminum foil.
8. Insert the beer (or Coke or other beverage of choice) can into the chicken. Open the cavity of the chicken and spread over the can forming a “tripod” with the two legs with the can being the third. (Trust me, you do not want to see an “action” photo of this.)

9. Place the pan in the oven being careful not to tip over the chicken.

10. Bake at 350 for 90 minutes. Or when temperature is at least 180 degrees in the meatiest part of the thigh (avoid the bone).
11. Drink the rest of the beer while you’re waiting and have a good laugh over how the pair of birds seem to be having a which-is-better-beer-or-coke argument. .

  1. Combine the chicken and the Coke and soak overnight in the fridge (or for at least 2 hours).
  2. Heat a grill. If using charcoal, bank the hot coals to one side to create a cooler section for indirect cooking.
  3. If using a gas grill, leave one section of burners off and the others set on medium. Remove the chicken from the soda and dry all over. Rub with salt and pepper.
  4. Open up the beer can drink half of it. Mount the chicken on top of the beer can, running the can through the chicken's cavity until it's firmly lodged and can stand up on its own.
  5. Place on the cooler side of the grill, cover, and cook until a thermometer inserted into the thigh reads 160°F, about 1 to 1 1⁄2 hours.
  6. You can baste the chicken with your favorite barbecue sauce in the last 20 minutes or so, but it's so moist, you don't really need it.
  7. Remove the chicken and allow to rest for 15 minutes before carving. Serve with baked beans and coleslaw.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

Cooking Instructions

– Wash the chicken thoroughly and pat it dry with kitchen paper. Remove any parts inside.
– Spice it with salt, pepper and paprika, inside and outside.
– Wash parsley and place it in the belly of the chicken.
– Pre-heat oven to 220 C or 425 F.
– Melt the butter and with a cooking brush spread it all over the chicken.
– Place the chicken on the grid or the fire proof pan with the breast down.

– When the back of the chicken has showing some brownish color, turn it around and again spread some butter on it several times. It should never dry out. You also can use the stock that has been generated in the pan.
– After about 50 minutes it should be done (cooking time entirely depends on the weight of the chicken),

– Pour the stock through a sieve into a pan, add cornstarch that had been dissolved in some cold water, heavy cream, mix well and bring to a brief boil. It should have thickened. If not add some more dissolved corn starch. Remove from heat, spice with salt and pepper to taste.
– Remove the parsley from the inside, then cut the chicken into its parts.

Serve the chicken with pasta, fried potatoes, French fries, mixed salad and seasonal vegetable. For an Oktoberfest serve with cabbage salad and French Fries.


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