Beer Can Chicken

Emily Farris
Emily Farris
November 5, 2021
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
4
Prep Time
00:20
Cook Time
01:00
Beer Can Chicken
4 (1)
785
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
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.
Prepare Rub

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.
Season Chicken

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.
Prepare Beer

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
Assemble Chicken

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.
Cool
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