Beer Can Chicken Recipe In Oven - Best Recipes Ever! - Love Cooking Daily (2024)

FAQs

What is the best liquid to use for beer can chicken? ›

Also, beer isn't your only option! You can use your favorite soft drink, such as cola or root beer if you prefer. You can get even more creative with an empty, clean aluminum can. Fill it halfway with chicken stock, wine, or any mix of liquid and herbs and spices.

Quick Answer: The ideal beer for making beer can chicken is undoubtedly a lager. Its light and refreshing profile complements the chicken without overwhelming its natural flavors. Lagers are celebrated for being light, crisp and having wide appeal, making them the top pick for this cooking method.

Pat the chicken dry with paper towels and sprinkle it inside and out with the spice mixture. Prop the chicken on the beer can. Place the beer can inside a metal 9x13-inch baking pan. Lower the chicken leg-side down onto the beer until it is securely propped upright.

Enhancing Chicken with Beer

Water and fat don't mix, but alcohol and fat do. The alcohol is able to penetrate deep into the meat, carrying the flavors of the brine solution with it. Beer can also break down fat, something that water cannot. You can also baste the chicken with beer.

Chicken with Dark Beer (Coq à la Bière)

Southern France is known for chicken cooked in red wine, but in northern France, chicken is often cooked in dark beer with onions to get a rich, caramelized flavor. Non-alcoholic version: Use a dark non-alcoholic beer or 1 cup of chicken broth in place of the dark beer.

In order to improve the taste of this canned protein, you need to add texture to it. For example, add cranberries and pecans to your next chicken salad for a textural boost. Toss your drained canned chicken in a bowl with mayonnaise, dried cranberries, pecans, and a scant amount of mayonnaise and Dijon mustard.

You can use whatever you have on hand. In your pan, place a 3/4 full can of beer or soda or a half pint canning jar filled 3/4 full with water. You can add spices or BBQ sauce to the water if you like. Rub the outside of your chicken with salt and/or your desired spices.

This time around I took a cue from Steven Raichlen and tried it out with cola, Dr Pepper (my favorite cola) to be exact, which resulted in a subtly sweet and spicy bird that easily held its own against those made with beer.

Beer tenderizes meat and caramelizes seared meat.

It also helps create an earthy, smoky flavor to sauces. Throw a lager with ketchup and mustard will create a delicious marinade for beef cut.

You'll need a 12oz can of beer to hold the chicken. Pour out (or drink) about ¼ of the beer and open up the top a little so steam can escape. I found a vertical beer can chicken rack that holds a 12oz can perfectly and it gives the chicken a little more support which keeps it from tipping over.

Can of co*ke in chicken? ›

Pour out 3/4 cup of the cola and either drink it or discard it. Pour remaining 1/2 tablespoon of rub into the cola can. It may cause the cola to fizz, somewhat. Holding chicken upright, place it onto the cola can, making sure the can fits deeply into the body cavity.

Set the can and chicken on one side of the grill.

Cover grill and allow to cook until chicken reaches an internal temperature of 165 on the thickest part of the breast, about 90 minutes. Allow chicken to rest for 10 minutes before carving.

Position legs to best support chicken (similar to a tripod). Close lid. 4 Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh). Remove chicken from can before serving.

Beer can chicken is a grilled/barbecued chicken that is cooked with a half-emptied can of beer inserted into its body cavity. The idea behind this method is that the beer cooks off and transfers both flavor and moisture to the meat, creating tender, juicy, beer-y chicken.

Soda: Substitute a half-full can of soda such as cola, lemon-lime, or ginger ale for the beer. Alcoholic or non-alcoholic cider or juice. White wine: Pour it in a beverage can or an empty vegetable can. Baked beans: Take the label off the can, open the can and use it instead of beer.

Canning Chicken

To raw pack: Fill jars loosely with raw meat pieces, leaving 1 ¼ inch headspace. Do not add liquid. To hot pack: Boil, bake or steam meat until about two-thirds done.

Spray the chicken with apple cider vinegar.

This has the potential to prevent a crispy crust from forming, depending on how often you spray the chicken. However, the flavor of the apple cider vinegar will complement the chicken if you're smoking it over applewood wood chips.