Let me tell you, this was THE best chicken I have EVER had. The spice rub from this recipe is amazing, just the right amount of kick (I was doubtful when I looked at all the spiced mixed together, but I can't say enough about how perfect it was). The meat was tender and juicy. This will definitely be a regular item in our house, my husband said he could eat it everyday. Rotisserie chickens no longer have a place in our home.
Try this, you will NOT be disappointed!
Big Bud's Beer Can Chicken
Source: Food Network
- 1 (2 to 3-pound) whole chicken
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon dried sage
- 1 teaspoon sea salt
- 1 tablespoon freshly ground black pepper
- 2 cloves garlic, smashed
- 1 (12-ounce) can beer
- 1/2 pound bacon
- Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
- Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently lift the skin up from chicken and rub mixture into meat of chicken, under the skin.
- Open beer can and pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity.
- Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.
- Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer (my chicken was almost 5 pounds and cooked for about an hour and forty minutes).