Sous Vide Combi Oven Vacuum Sealers Accessories Recipes Sign In

Steam-Roasted Beer Can Chicken

Name: Steam-Roasted Beer Can Chicken
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 Tbsp of kosher salt; 2 Tbsp of brown sugar; 2 Tbsp of smoked paprika; 2 tsp of ground mustard; 2 tsp of freshly ground black pepper; 1 tsp of unsweetened ground cacao; 1 (3- to 5-pound) of chicken; 2 Tbsp of extra-virgin olive oil; 1 (12-ounce) can of beer; 4 cloves of garlic, peeled

Emily Farris

September 14, 2023

When you think “beer can chicken,” you probably think of grilling. But it’s possible to make a perfectly juicy, flavorful beer can chicken in your Anova Precision Oven, too — as long as you use a small chicken and are willing to get a little creative with rack placement. This recipe calls for an easy homemade barbecue rub that can be made with ingredients you probably already have in your pantry, but you can also use your favorite pre-made rub instead. As far as the beer goes, lager is always a good choice, but feel free to experiment (just don’t use anything too fancy).

Serves

Prep Time

00:20

Cook Time

01:00

4 (1)

2014

Ingredients

2 Tbsp

kosher salt

2 Tbsp

brown sugar

2 Tbsp

smoked paprika

2 tsp

ground mustard

2 tsp

freshly ground black pepper

1 tsp

unsweetened ground cacao

1 (3- to 5-pound)

chicken

2 Tbsp

extra-virgin olive oil

1 (12-ounce) can

beer

4 cloves

garlic, peeled

Shop Sous Vide Cookers

Precision® Cookers

Sous vide made easier than ever.

Shop Now

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 35%

Temp: 375°F

Heat: Rear

2. Prepare Rub

Mix together the kosher salt, brown sugar, paprika, mustard, pepper, and ground cacao in a small bowl. Remove and reserve 1 tablespoon in a separate bowl.

3. Season Chicken

Drizzle the olive oil over the outside and inside of the chicken. Evenly sprinkle all but the reserved tablespoon of rub all over and inside the bird, then rub the seasoning mixture into the olive oil to fully coat.

4. Prepare Beer

Open the beer and pour out half. (Drink it, if you’d like.) Using a church key, make 3 additional holes in the top of the can. Slowly add the remaining tablespoon of rub to the can, followed by the four garlic cloves.

5. Assemble Chicken

Place the beer can in a roasting dish. Carefully lower the chicken onto the can. Tuck the wings behind the back. Insert the probe into the thickest part of the breast, taking care to avoid any bones

6. Cook

Rack

Transfer to the oven with the breast facing the oven door. Attach the probe and cook until the probe reaches its target temperature, about 45 minutes. (The cook time depends on the size of the chicken and its initial temperature.)

Sous Vide Mode: Off

Steam: 35%

Temp: 375°F

Heat: Rear

145°F Probe Target

7. Cool

Remove from the oven and let rest, still on the can in the roasting dish, for 20 minutes. Carefully remove the chicken from the can and let rest for an additional 15 minutes. Slice and serve.

15 Comments

KLPNY

No one concerned about paints or dyes or chemical coating on the beer can contaminating the food?

4mo

Bruna

Use this recipe EVERY TIME. And EVERY TIME it’s an absolute banger. I add Tonkatsu Sauce to the spice mix too and it’s just perfect.

9mo

Sascha Brandl

Great recipe! Unfortunately the skin was still extremely soft without any crust. Any advice would be greatly appreciated!

Fred Smith

Safe internal temperature for chicken is 74°C! Your target of 62 is too low.

Anova Culinary

the recipe developer (and other people) are comfortable eating chicken cooked to this temperature. However if you prefer it cooked to 74C that’s totally fine! Just adjust the target probe temperature once you’ve turned on the oven.

Daryl G

Winning recipe 🔥

45 prob degree is just wroooong. Author, please cook it again and correct the reciepe - also it would be cool to take a photo to which part you have inserted the probe. Othwerise it is juumy recipe

Anova Culinary

hi, if you’d like the chicken cooked to a more traditional texture, you can increase the target probe temperature to 150 or 155F.

Jepitou

Why is everyone talking about faitas when this is a beer can chicken recepie?

Cole Wagoner

Anova

This is a bug that we are aware of and we are in the process of getting that fixed!

Jepitou

Why is everybody talking about faitas when its a beer can chicken receipe?

Darrin

Tried the recipe. Hit the probe target temperature in less than 45 min. Some inner parts weren’t cooked through. Other than that, it’s flavourful.

Christy Drew

I had the same issue. Second time raised the probe temp to 150*

Joseph Giacomo

Very tasty. If you like the skin I’d go with a little less salt, maybe a tsp to 1TBS, the skin was a little on the salty side for me. Other than that I used Spanish Smoked Paprika, set the target temp for 165F and it came out perfectly cooked.