Best 8 Leighanns Oven Baked Beer Can Chicken Recipes
**Explore the Delectable World of Oven-Baked Beer Can Chicken and More: A Culinary Journey of Flavors**
Embark on a tantalizing culinary adventure with oven-baked beer can chicken, a dish that promises an explosion of flavors. This iconic recipe takes a whole chicken, infuses it with aromatic beer and herbs, and roasts it to perfection, resulting in tender, juicy meat and crispy, golden skin.
**Baked Beer Can Chicken:**
At the heart of this delectable dish is a succulent chicken marinated in a flavorful blend of spices, herbs, and beer. Impale the chicken onto a beer can, allowing the beer vapors to infuse the meat with moisture and imparting a unique flavor profile. As the chicken roasts, the beer creates a self-basting effect, ensuring that every bite is succulent and bursting with taste.
**Additional Recipes to Delight Your Taste Buds:**
**Garlic Herb Butter Chicken:**
For those who prefer a classic roasted chicken with a twist, garlic herb butter chicken offers a delightful symphony of flavors. Plump and juicy chicken is slathered with a luscious compound butter made from garlic, herbs, and spices, guaranteeing a tender and flavorful experience.
**Honey Garlic Chicken Wings:**
Indulge in the irresistible allure of honey garlic chicken wings, a party favorite that delivers a perfect balance of sweet and savory. Crispy chicken wings are coated in a sticky and tangy glaze made from honey, garlic, and soy sauce, creating an addictive snack or appetizer.
**Crock Pot Creamy Tuscan Chicken:**
Immerse yourself in the comforting warmth of crock pot creamy Tuscan chicken, a one-pot wonder that combines tender chicken, sun-dried tomatoes, spinach, and a creamy sauce infused with Parmesan cheese. Let the slow cooker do the work while your home fills with enticing aromas.
**Lemon Garlic Butter Chicken:**
Experience the vibrant flavors of lemon garlic butter chicken, a dish that tantalizes the senses with its bright and zesty profile. Chicken breasts are pan-seared to perfection and coated in a luscious sauce made from butter, lemon juice, garlic, and herbs. Prepare to be captivated by the burst of citrus and garlic in every bite.
OVEN BEER CAN CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
- Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
- Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
- Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
- Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
- Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.
BEER CAN CHICKEN IN THE OVEN
Whether you roast Beer Can Chicken in the Oven or sear it on the grill, this Beer Can Chicken Recipe is moist and flavorful on the inside with a seasoned rub that creates a crispy caramelized exterior. Beer Chicken retains the moisture of beer for a delicious dinner that's perfect for game day and beyond!
Provided by Julie Blanner
Categories Entree Main Course
Time 1h25m
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees.
- Prepare chicken by removing any giblets, etc, and discard. Rinse the chicken and pat dry.
- Rub the chicken with your oil. Use salt, pepper and dry rub all over the inside and outside of the bird. Set aside.
- Pour 1/3 to 1/2 of your can of beer into the base of the roasting pan.
- Place the beer can directly inside the cavity of the chicken.
- Place your chicken into the oven and roast for one hour and fifteen minutes. Check your temp with a meat thermometer - you'll want to see 180 degrees fahrenheit in the thickest part of the thigh, 165 in the breast (internal).
- Let chicken rest for 10 minutes. You can even make a loose tent over the chicken to create a moisture trap. Carve and serve.
Nutrition Facts : Calories 345 kcal, Carbohydrate 4 g, Protein 24 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 95 mg, Sodium 2417 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED BEER CAN CHICKEN
This chicken always turns out juicy and tender with robust flavor. Are you tired of the same old boring chicken? Try this one! It is so easy to prepare and cook. There are other versions that can be cooked on the grill but we prefer ours in the oven. It's a dinner our whole family loves.
Provided by staycd
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can 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.
- Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
- Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan 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 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 564.1 calories, Carbohydrate 20 g, Cholesterol 145.4 mg, Fat 26 g, Fiber 2.6 g, Protein 49.3 g, SaturatedFat 7.2 g, Sodium 3276.5 mg, Sugar 3.9 g
BEER-CAN CHICKEN (FOR THE OVEN)
I got this recipe from Janet's Appalachian kitchen. She's over on facebook. You should check her out. Wish she was on pintrest.
Provided by Cindy Davidson-Sole
Categories Other Main Dishes
Time 3h25m
Number Of Ingredients 10
Steps:
- 1. Preheat your oven to 325°
- 2. Line a roasting pan with foil, pour half of the can of beer in the bottom of the roasting pan.
- 3. Place the beer can in the center of your roasting pan.
- 4. If applicable, remove the giblet package from inside the Chicken, and rinse the bird inside and out.
- 5. Carefully place the chicken over the beer can, and slide bird down over the can and use its legs to prop your chicken up.
- 6. Combine all your spices in a bowl, rub the chicken down with your olive oil, then rub on your seasonings.
- 7. Place your chicken in the oven and bake for 3 hours or until your bird reaches an internal temp. of 165.
- 8. Remove your bird from your oven and let your chicken rest 10 minutes before carving.
- 9. Sit, eat, relax, and enjoy.
LEA'S BAKED CHICKEN
I'm always trying to find ways to cook those cheap chicken leg quarters. I came up with this trying to find a good way to bake them whole and not cut up. My family loves them and I figure you can use any good seasoning mix to use in this method. Cavender's just happens to be one of my favorite blends. It's kinda of a greek pepper taste. It's made in Harrison, AR. It's also salt free!
Provided by RazorbackFan
Categories Chicken Thigh & Leg
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425.
- Wash and pat dry each leg quarter.
- Rub skin with olive oil.
- Dust LIBERALLY with Cavender's.
- Bake for about 45 minutes or until juices run clear.
- I put the leg quarters on a raised rack inside a jelly roll pan with some water put in the bottom. Lets the fat drip off and keeps the chicken out of it.
Nutrition Facts : Calories 431.6, Fat 33.7, SaturatedFat 7.6, Cholesterol 138.6, Sodium 132.2, Protein 30.3
BEER CAN CHICKEN IN AN OVEN
This recipe was adapted from many that call for the chicken to be cooked on a grill. This one is done in the oven. It turns out moist and tender. Very easy to do.
Provided by Guava Girl
Categories Whole Chicken
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven to 375.
- Wash and clean chicken inside and out.
- Place all dry ingredients on a paper plate or in a bowl. Mix all together.
- Rub dry 2/3's of the ingredients on the inside of the bird and 1/2 of the remaining on the outside.
- Open beer and drink half or set asside. Put the rest of the dry seasoning in the half a can of beer.
- Place the can right side up into the bird's butt.
- Stand the bird in a baking pan.
- Slather the bird's outside with the mayonaise.
- Place the chicken in the pre heated oven and bake for 2 hours. Reduce heat to 325 for 1/2 hour.
- Remove when nice and brown.
- Let stand for 15 minutes before carving.
- Use pan drippings to make gravy.
Nutrition Facts : Calories 301.9, Fat 20.9, SaturatedFat 5.5, Cholesterol 87.9, Sodium 160.3, Carbohydrate 5.9, Fiber 0.6, Sugar 0.8, Protein 21.9
HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN
Note: You can use root beer, Coke or experiment with other sodas. Or simply take an empty can and create your own flavored liquid. For example, squeeze mandarin oranges and drop them in the can and top with water to 3/4 full. Or add a combination of lemon juice, herbs and some water. This came from How To Make An Oven-Roasted Beer can Chicken. I have not tried this, posting for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
- Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
- Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
- In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
- Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
- Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.
ROASTED CHICKEN THIGHS WITH WHITE BEANS, LEMON, AND CAPERS
Provided by The Epicurious Test Kitchen
Categories Bean Chicken Low Fat Kid-Friendly Dinner Lemon Healthy Capers Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.
- Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
- Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.
Tips:
- Choose the right chicken: A whole chicken weighing between 3 and 4 pounds is ideal for this recipe.
- Prepare the chicken: Rinse the chicken inside and out and pat it dry with paper towels. Remove any excess fat or skin.
- Season the chicken: Generously season the chicken with salt, pepper, and any other desired seasonings.
- Choose the right beer: Use a light-bodied beer that you enjoy drinking. Avoid using dark or heavy beers, as they can impart too much bitterness to the chicken.
- Preheat the oven: Preheat the oven to 350°F (175°C) before cooking the chicken.
- Use a roasting pan: Place the chicken in a roasting pan large enough to accommodate the chicken and the vegetables.
- Add vegetables: Surround the chicken with vegetables such as potatoes, carrots, and onions. This will help to create a flavorful and moist dish.
- Cook the chicken: Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest: Remove the chicken from the oven and let it rest for 10 minutes before carving.
Conclusion:
Oven-baked beer can chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, tender meat, and flavorful vegetables, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a new way to cook chicken, give this recipe a try.
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