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Oven Beercan Chicken Recipe

User Rating 3.5 Star Rating (3 Reviews)


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Oven Beercan Chicken Recipe

© 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Beercan chicken is a popular outdoor grill recipe, but it is not feasible for everyone nor at any time of the year. The solution is this easy beercan chicken made in the oven. It is incredibly moist, tender, and flavorful. The only thing you may miss is a slightly smoky flavor that naturally comes with a grill. I think you will really enjoy the spice rub, so double or triple it to keep on hand. Although I have used some leftover sangria here, your choice of liquid for the beercan (or soda can) is limited only by your imagination. Be sure to read the Note and Tip before beginning.

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: 4 to 6 servings


  • 1 empty beer or soda can, rinsed
  • 6 ounces room temperature sangria (may substitute wine, fruit juice, soda, beer or broth)
  • .
  • Dry Rub Spice Mix:
  • 2 teaspoons brown sugar, packed
  • 2 teaspoons sweet Hungarian paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried rubbed sage
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon roasted ground cumin (or traditional ground cumin)
  • One 4- to 5-pound whole chicken, innards removed and reserved for other uses (let rest at room temperature for 30 minutes before starting)
  • Worcestershire sauce


Preheat oven to 350 F. Line a shallow roasting pan with foil.

Using a pointed can opener, punch 5 holes around the outside lid of the can to allow liquid to vent through the sides. Fill can halfway with sangria or your choice of liquid. Set aside.

Whisk together brown sugar, paprika, onion powder, thyme, salt, garlic powder, sage, cayenne pepper, and cumin until well-combined. Set aside.

Rinse chicken and pat dry with paper towels. Sprinkle cavity with salt. Rub the skin of the chicken all over with Worcestershire sauce and sprinkle evenly with the spice mix. Stand up the chicken with the large cavity down and place it on top of the half-filled can (see Note) in the prepared roasting pan.

Roast for 1-3/4 to 2 hours, depending on the size of the chicken. Remove from oven and let rest for 20 minutes before removing from the can and carving to serve.

Yield: 4 to 6 servings

Note: This chicken is sure to become a favorite in your home, so you may wish to invest in a beercan chicken stabilizer. It is a footed framework that helps stabilize the chicken on the can. If you do have an outdoor grill and the nice weather to go with it, feel free to use this recipe in the traditional grill method.

Tip: To enhance the process even further, use a wedge of fruit (such as apple or orange) to block the top neck cavity hole.

Also see:
• Review: "Beer-Can Chicken" by Stephen Raichlen (Workman Publishing)
Basic Beer-Can Chicken Recipe by Stephen Raichlen
Oven Beercan Chicken Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
User Reviews

Reviews for this section have been closed.

 1 out of 5
Very disappointing, sorry to say, Member cowponydesign

I was waiting all day for the beer an chicken. A friend made it the other week when we camped. Major disappointment. I don't like to say bad things about anyone's recipes, and I know everyone has different opinions, but wow, this was so not like the one I had 2 weeks ago. The seasoning mix did not do it for me at all. The chicken had none of that beer flavor, and was just blah. Major bummer I am sorry to say.

0 out of 3 people found this helpful.

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