Crackling Oven-Baked Beer Can Chicken
Serves 4
10 mins prep
60 mins cook
70 mins total
With its crackling, smoke-infused skin and tender, juicy meat, this recipe puts a convenient spin on the classic beer can chicken. Seasoned with a brown sugar rub combined with fresh rosemary, garlic, and fennel seed, the flavor-infused bird bakes completely in the oven.
Chicken Rub
Beer Can Chicken
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To make the rub, combine 2 tablespoons brown sugar, 2 tablespoons chopped fresh rosemary or thyme, 1 tablespoon coarsely cracked black pepper, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon ground fennel seeds, 1 teaspoon garlic powder, and ½ teaspoon crushed red pepper in a small bowl.
Put a foil-lined rimmed baking pan on your work surface. Pat the chicken dry with a paper towel. Working over the pan, tuck the first joint of the wings behind the chicken's neck (this will help keep the wing tips from burning).
Drizzle the olive oil over the chicken to coat it thoroughly. Put 1 tablespoon of the rub in the cavity. Sprinkle the remaining rub over the front and back of the bird, rubbing it in evenly.
Pop the top of the beer. Pour ⅔ of the beer (8-ounces) out of the can into a glass and reserve as the chef's treat. Using a small, sharp knife, poke about a dozen holes all around the upper ⅓ of the can to allow steam to escape. Push the crushed garlic cloves into the can. Position the can in the center of the pan, and insert the can into the cavity. Gently push it down as far as it will go, until the chicken sits upright on the can.
Oven Method
Move the oven rack to the bottom row. Preheat the oven to 400F (200C) degrees or 375F for a convection oven.
Bake the chicken for one hour, rotating the pan a quarter turn every 15 minutes. The chicken should be nicely golden brown and spewing juice onto the pan. If you want to be precise, gently insert an instant read thermometer in the thick end of the thigh, without touching bone, to get a reading of 165F.
Grilling Method
Set up a charcoal grill for indirect grilling by piling the hot coals on opposite sides of the grill with a drip pan or large piece of foil in between, or preheat a gas grill to medium-high (375-400F).
Put the pan holding the chicken in the center of the grill. Cover the grill and cook undisturbed for an hour, checking halfway through to be sure your grill temperature remains at a constant temperature of 375F. Add more coals during the process, if needed.
Take the chicken off the grill when the skin is nicely crisp and brown and juices that spew out of the chicken run clear. If you want to be precise, gently insert an instant read thermometer in the thick end of the thigh, without touching bone, to get a reading of 165F.
Serving
Let the chicken rest for at least 10-15 minutes. Gently tilt the chicken with a large fork, and pull the can out with a pair of tongs — be careful, it will be hot. (discard the liquid in the can). Carve the chicken into pieces and serve with the pan juices poured over. Serve with a side of my favorite cabbage slaw.
