Barbecued Beer Can Chicken Recipe

Ingredients for Barbecued Beer Can Chicken

• Light Brown Sugar
• Paprika
• Salt
• Black Pepper
• Cayenne Pepper
• Ketchup
• White Vinegar
• 1 (12 oz) can of beer
• Hot Sauce
• Bay Leaves
• Roasting Chickens

How to Make Barbecued Beer Can Chicken

1. Preheat oven to 350°F (175°C) or prepare your grill for indirect heat.
2. In a small bowl, combine all spice rub ingredients: 2 tablespoons paprika, 1 tablespoon brown sugar, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper (optional).
3. Pat two whole chickens dry with paper towels. Generously rub the spice mixture all over each chicken, ensuring even coverage.
4. Open a 12-ounce can of beer (any kind you enjoy) and pour out about 1 inch of beer. Carefully place one can of beer upright in the cavity of each chicken. Ensure the can is stable.
5. Place the chickens on a roasting rack in a large roasting pan or on a grill-safe pan. For the oven: Roast for 1 hour and 50 minutes (110 minutes), or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. For the grill: Maintain indirect medium heat (about 350°F) and cook for approximately 1 hour and 50 minutes, basting with the glaze every 20 minutes.
6. While the chicken cooks, prepare the glaze: In a saucepan, combine 1 cup ketchup, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Bring to a simmer, stirring occasionally, until thickened (about 10-15 minutes).
7. Once the chickens reach 165°F (74°C), remove them from the oven or grill. Carefully remove the beer cans. Baste generously with the BBQ glaze.
8. Let the chicken rest for 10 minutes before carving and serving. Enjoy!