One of my most well known quirky Southern recipes is Beer Can Chicken. Super moist and juicy with crispy skin, it is similar to a Rotisserie Chicken you get at the grocery store. But you can make this at home on the grill or like I did, in the oven. And the best part? You sit the chicken right on top of a can of beer and the beer steams and flavors the chicken! Silly? Yes.
Downright tasty? You betcha!
I have teamed up with the folks over at Reed’s Inc to host a giveaway this week
and feature some fun recipes with their Ginger Brew, which is an all natural Jamaican Style Ginger Ale and Beer. Come back all week long through 3/10 and check out the drink and food recipes I have dreamed up and be sure to scroll down and enter to win a Reed’s Ginger Brew Sample Pack!
Makes 4-6 servings
- 5-6 pound oven roaster whole chicken, thawed
- 2 teaspoons vegetable oil
- 1/4 cup Tony Chachere’s seasoning (or similar Creole seasoning)
- 12 ounce can ginger beer (or half fill an empty can with a bottle of Reed’s Ginger Brew like I did)
- Rinse chicken
inside and out with cold running water; pat dry with paper towels.
oven racks to the lowest level; preheat oven to 350 degrees.
- Rub oil over
all sides of chicken.
- Rub seasoning all over chicken and sprinkle some inside
- Pour out half of the beer in the can.
- I use a chicken roasting rack inside a baking pan (purchased at Wal-Mart). Place the half-filled
can of beer in the center of a roasting pan. Carefully ease the cavity
of the chicken onto the beer can. Place chicken into oven.
- Bake for about an hour and a half or until chicken is nicely
browned and thoroughly cooked. The internal temperature should reach
about 180 degrees when inserted into the thickest part of the thigh, and
the legs should move freely at the joint.
- Using oven mitts, carefully
remove chicken from oven.
- Allow chicken to rest for 10 minutes.
- Carefully lift chicken off can of beer and place on serving platter.
Slice and serve.
Reed’s products are served in bottles so I just emptied a soda can and filled it halfway with Reed’s Ginger Brew. Then while my chicken was cooking I enjoyed a cold glass of the remaining Ginger Brew! This drink is not only refreshing and bubbly but has a nice bite of ginger along with flavors of lemon, lime, honey, and pineapple.
Here’s my Beer Can Chicken Roaster, found in the camping section at Walmart.
You can easily prop the chicken up in a baking dish too but this helps it be more sturdy.
Living in Louisiana we love our Cajun and Creole flavors and one of my favorites is Tony Chachere’s. So I used this to seasoning and coat my chicken. If you don’t want it as spicy use a seasoning blend of your choice.
Start with a Whole Roaster Chicken, rinsed well, any giblets removed, and patted dry.
Prop the chicken up in a baking dish and rub all over with oil.
Now season him up! Coat liberally with seasoning, even sprinkling some inside if you’d like.
Place that bad boy in the oven at 350 degrees and back until
the internal temp is 180, about 1 1/2 hours.
While it bakes it will fill your whole house with the most delicious smell.
Try not to drool too much.
Oh goodness gracious that chicken looks Ah-mazing!
How easy was that?! Want to make this meal even better?
Serve with a few bottles of cold Reed’s Ginger Brew for sipping.
Let chicken rest for 10 minutes then remove from the rack and discard can.
Slice up chicken and serve warm.
Come back all week for more recipe creations with Reed’s Ginger Brew.
Enter to win a Sampler Pack of Reed’s Ginger Brews!