Gone are the days of boring chicken! This Forking EPIC Beer Can Chicken is super moist and flavored to the bone. It is cooked sitting on top of a beer can after it brined overnight in a bath of spices and beer. I usually make two because I love to havhe leftovers for chicken salad. I can not wait for you to try this recipe!

Forking EPIC Beer Can Chicken

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Who knew sticking a can of beer up the tail end of a chicken could taste so good? The end result is the best roast chicken you’ve ever had with crispy skin & seasoned to the bone.

Servings	Prep Time	Cook Time	Passive Time
4-6Servings	20Minutes	1 1/2 - 2 Hours	24Hours

Servings	Prep Time
4-6Servings	20Minutes

Cook Time	Passive Time
1 1/2 - 2 Hours	24Hours

Ingredients

• 2 or 3 bottles beer
• 1/2 cup honey
• 3 tbsp Sirracha
• 1 cup coarse salt
• 1 bulb fresh garlic -Peeled & smashed I used a couple of bulbs but one would do the trick
• 1 large onion chopped
• 1 whole fresh chicken
• 4-5 tablespoons favorite rub seasons to coat chicken- garlic powder onion powder, salt, & pepper, I used roasted garlic & herb
• 2 cans beer
• 1 fresh lemon quarteredp

Servings: Servings

Ingredients 2 or 3 bottles beer 1/2 cup honey 3 tbsp Sirracha 1 cup coarse salt 1 bulb fresh garlic -Peeled & smashed I used a couple of bulbs but one would do the trick 1 large onion chopped 1 whole fresh chicken 4-5 tablespoons favorite rub seasons to coat chicken- garlic powder onion powder, salt, & pepper, I used roasted garlic & herb 2 cans beer 1 fresh lemon quarteredp Servings: Servings

Instructions

1. Wash and dry chicken. Make sure that cavity is empty.
2. Mix the first 4 ingredients for the marinade in a large container & add your chicken
3. Add enough water to cover chicken (or as much as your container will hold)
4. Cover and put it all in the fridge for 2 to 24 hours. The longer it soaks the more flavor your chicken will have.
5. Preheat oven to 350 degrees and move your oven racks to the two lowest settings
6. Open can of beer and place in beer can chicken stand (got mine at Walmart for $3.50)
7. Place the beer loaded stand in a casserole or roasting pan & stand your chicken up legs down.
8. Fill the cavity with the onions and garlic from the marinade
9. Coat chicken in your dry rub (onion & garlic powder, salt & pepper & your favorite chicken seasoning)
10. Cook your chicken for 1 to 1 ½ hours or until a meat thermometer says 160 degrees.
11. Let rest for 10 minutes
12. Remove from beer stand
13. Carve & Enjoy
14. Check out the step by step instructions with pictures below

Recipe Notes

I wait for the chickens to go on sale then I buy 2. It is just as easy to do as it is one, and since it takes a little time for this recipe, I feel like I get more bang for my buck of I can get several meals out of one cooking process.

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Here is how to make Forking EPIC Beer Can Chicken…

First step is to marinade your bird. You could skip this step if there just isn’t any time, but if you REALLY want it to be EPIC, you have to let the seasons of this marinade soak into the meat of the chicken. An overnight soak is best but a couple of hours is better than no marinating at all. Tip- Choose a container big enough to hold your chicken and all the marinade. I am doing two birds so this roasting pan with a lid will work perfectly.

Add the honey, Sriracha, & salt

Next add your beer. My daughter left these in the fridge forever ago so into the mix they go.

Mix well. Make sure all the salt and honey dissolve

Give your chicken a good rinse and clean out the giblets. Time for the chicken to go for a drunken swim. Top with chopped onion & garlic. Add enough water to almost submerge your bird. Let it soak breast side down overnight, turning chicken over first thing in the morning. Keep refrigerated or in an iced cooler so your chicken stays fresh.

Coat your chicken with your favorite seasonings and stuff the cavity with the onions and garlic from your marinade. Open your beer and place it in the beer can chicken rack. I got mine at Walmart for $3.50 and have used it countless times.

Place your chicken on the beer can rack like shown in the picture. It will cook standing up like this so you’ll need a roasting pan to catch your juices. Cut a lemon and put it in the neck along with any onions & garlic that fell out of the bottom.

You’ll have to put your oven racks on the lowest setting to make room for your chicken sitting up in the oven. I like to put cookie sheets under the chickens to catch any extra juices.
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Cook your chicken for 1 to 1½ hours at 350 degrees. I used the convection roast option and they turned out nicely with crispy skin and juicy meat. My chicken had a pop out timer so I didn’t have to worry if they were done. The internal temp should get to 160 degrees for it to be cooked properly.

Let the chicken rest on on the can for 10 mins before removing to cutting board.

I can’t wait til you try this chicken! It turns out so good that I always make two so I can have leftovers for my Kickin’ Chicken Salad.

Tips

I wait for the chickens to go on sale then I buy 2. It is just as easy to do as it is one, and since it takes a little time for this recipe, I feel like I get more bang for my buck of I can get several meals out of one cooking process.