Baking chicken with beer is an easy and affordable way to tenderize your chicken while adding flavor. The best part? You only need two ingredients. Some people like cooking with beer, some don’t. However, this recipe is popular among the beer lovers. This recipe helps the chicken to cook faster and infuses it with yummy flavors from the beer you use to bake it with. It certainly can win over people who are averse to cooking with beer.
Crispy Beer Chicken
This delicious supper is a crowd-pleaser: crispy beer chicken. The beer-marinated chicken thighs are incredibly tasty and moist.
Beer Marinated Chicken
Your taste buds will love this crispy beer chicken!
These chicken thighs are extremely tasty and the beer sauce is to die for because they have been braised in beer, honey, and herbs.
It’s easy enough to prepare on a weeknight and delicious enough to offer to guests.
Why You’ll Love Beer Can Chicken Recipe:
- Quick and simple: The beer marinade needs time to do its magic, but this crispy beer chicken is simple to prepare and cook.
- One skillet: Since the chicken is cooked entirely in one skillet, cleanup is simple.
- Such a treat!
- The honey and spices offset the incredible flavor that the beer adds. It is very delicious!
How to make crispy beer chicken
Be sure to see the recipe card below for full ingredients & instructions!
- After seasoning, add the chicken to the brine of beer.
- Give the meat at least 4 hours to marinade.
- Cook until crispy on both sides in a heated skillet.
- Chicken in a pan is reduced and reduced.
- As the chicken is done cooking, drizzle the sauce over it.
- Serve!
What’s the best beer to use?
For a light and fresh flavor, I chose a lager in this crispy beer chicken, but you can use your favorite.
The flavor would be different but still great with a darker porter. You can also use a zero alcohol beer if you don’t want to use alcohol when cooking.
How long do you brine the chicken?
You should marinate the chicken for at least 4 hours, in my opinion. The brine makes the chicken more flavorful, tender, and helps to add moisture so it stays lovely and juicy when you cook it.
Although you can brine the chicken for up to 6 hours, it’s preferable to keep it under 6 hours.
What do you serve it with?
For a truly cozy and filling lunch, I like to serve this beer-marinated chicken with mashed potatoes and a side of vegetables. Fresh side salads are great for something lighter.
Recipe Tips and Notes
- You can also use a mild lager if you find lager to be too robust.
- As soon as you come home, brine the chicken to keep it moist during cooking.
- Up to 4 days of storage are possible for leftovers, which can also be cooked in the oven.
Beer Can Oven Baked Chicken
Use your favorite beer or ginger ale for this easy, oven-baked version of the popular grilled beer can chicken.
PREP TIME
15 minutes or less
COOK TIME
More than 1 hour
TOTAL TIME
1 hour and 30 minutes
SERVINGS
4
Ingredients
1 can (12 ounces) beer or ginger ale
2 tablespoons dry barbecue-flavored seasoning or rub
1 (3-1/2 pounds) Gold’n Plump® Whole Chicken
1 tablespoon vegetable oil
Instructions
Set the oven to 400 °F.
Open a can of beer or ginger ale and make two holes in the top using the bottle opener’s pointed tip. Pour out 3/4 cup of the beer or ginger ale; either consume it or toss it.
Pour 2 tablespoons of barbecue spice into a can of beer or ginger ale.
Put a teaspoon of barbecue seasoning inside the chicken.
Apply vegetable oil to the chicken’s skin and rub in the final tablespoon of seasoning.
Place a beer or ginger ale can in a 9 x 9-inch baking dish without any greasing. The can should fit into the cavity of the bird if you hold it upright with the body cavity opening at the bottom. To create a tripod, pull the chicken legs forward.
Place chicken in oven and bake for 1 hour 5 to 1 hour 15 minutes, or until juices flow clear and the chicken is no longer pink near the bone (165°F on an instant-read thermometer placed near the thigh bone). Take chicken in pan carefully out of oven.
Use tongs and paper towels to carefully remove the chicken from the can after allowing it to rest for 5 minutes (works best with 2 people). Put the chicken on a serving dish or cutting board. 10 more minutes should pass before carving. Throw away the can of beer or ginger ale.
Tips
When using your chicken product instead, the nutritional facts may alter. It’s best to defrost the chicken before cooking if you decide to use frozen chicken instead of fresh in this recipe.
Variations
In place of the barbecue seasoning called for in this recipe, you can use seasoning with a mesquite taste.
Beer Roasted Chicken
The distinctive flavor of this beer-roasted chicken comes from coriander, orange zest, and European-style beer. Additionally, because it is a one-pot dinner, it is simple to prepare, forget about while baking, and clean up afterward.
The tastes of this roast chicken are inspired by Belgian witbier, one of the traditional European beers. This beer type produces unexpectedly lovely flavors in the finished product, flavors that also happen to go well with roast chicken. It frequently uses orange peel and coriander seeds in the beer-making process.
WHAT’S THE BEST BEER TO USE IN THIS BEER ROASTED CHICKEN?
As mentioned above, this recipe was created to employ a European-style beer with nuanced subtleties rather than just any old can of PBR. The brands that we discover to be reasonably accessible are Shock Top, Blue Moon, and Hefeweizen. You can choose a lighter-style brew, such as a summer ale or even a slightly stronger Belgian farmhouse ale, if such can’t be obtained in your local retailers. The beer serves as the base for the flavor of your pan sauce, so you want something with some complexity but that isn’t too heavy or dark.
Wheat Beer Roasted Chicken
The distinctive flavor of this beer-roasted chicken comes from coriander, orange zest, and European-style beer. Additionally, because it is a one-pot dinner, it is simple to prepare, forget about while baking, and clean up afterward.
Prep15 mins
Cook1 hr 15 mins
Total1 hr 30 mins
Mains
American
4 servings
EQUIPMENT
- ▢Kitchen string (optional)
INGREDIENTS USMETRIC
- ▢2 tablespoons (1 oz) unsalted butter at room temperature
- ▢1 teaspoon finely grated orange zest preferably organic
- ▢1/2 teaspoon ground coriander
- ▢2 teaspoons kosher salt
- ▢One (3 1/2-pound) whole chicken
- ▢1/2 teaspoon black pepper
- ▢1 large garlic clove smashed and peeled
- ▢1/2 orange preferably organic
- ▢1 cup wheat beer (witbier) such as Blue Moon, Hefeweizen, or Shock Top
- ▢1 teaspoon cornstarch
- ▢1 tablespoon water
DIRECTIONS
- Set the oven’s temperature to 450°F (232°C). Set the oven rack so that it is in the center. ☞ TESTER TIP: Clean the oven floor if something has spilled and made a mess on it, such as a pie, before turning the oven up to this temperature. Otherwise, be ready for some serious ventilation to occur.
- Work the butter, orange zest, coriander, and 1/2 teaspoon salt together in a small bowl with a fork or the back of a wooden spoon.
- Dry the chicken off after rinsing it. While being mindful not to tear the skin, gently slide your fingers between the chicken’s skin and the meat to loosen it. As far as your fingertips or the handle of a wooden spoon will go over the thighs and drumsticks, push the butter under the skin. To apply the butter evenly to the chicken, rub it into the skin from the outside.
- Apply the remaining 1 1/2 teaspoons of salt and pepper to the chicken on both the inside and the outside. Put the orange and garlic in the cavity after cutting them into slices. If desired, use kitchen string to slackly tie the legs together.
- Put the chicken in a roasting pan that is fireproof and not much bigger than the bird. (A big cast-iron skillet is ideal.) Every 15 minutes, liberally baste the chicken with some beer while roasting it for 50 minutes, or until the juices run clear and the skin is golden and starting to peel away from the drumsticks.
- After moving the chicken to a chopping board, give it 15 minutes to rest before carving.
- Meanwhile, add the remaining beer to the roasting pan and heat it up. Simmer the liquid while removing any browned parts from the bottom. In a small basin, mix the cornstarch and water; then, add the resulting slurry of cornstarch to the simmering pan juices. The gravy has to simmer for about a minute, while being regularly stirred, to slightly thicken. Gravy can be strained if desired. ☞ TESTER TIP: You can remove the cornstarch and water slurry if you prefer a thinner consistency for your pan sauce rather than a thicker one. It is not necessary. Simply put, it will transform your dipping sauce into a shiny gravy.
- Carve the chicken after removing the strings from the legs, if using. Place the pieces on a dish and serve the gravy on the side or over the chicken.