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Crispy Maple-Glazed Beer Can Chicken
A six-to-seven-pound whole chicken sits upright on a half-full beer can, keeping the cavity moist as the bird roasts. Baking powder mixed into the salt-and-pepper dry rub pulls moisture from the skin so the surface crisps properly before the glaze goes on. That glaze — maple syrup, orange marmalade, cider vinegar, Dijon, butter, and a teaspoon of cornstarch — brushes on during the final minutes and caramelizes into a lacquered coating. Pan drippings stir into the leftover glaze for a sauce to spoon over each carved piece.
Equipment
- Oven
- Stovetop
- Saucepan
Ingredients
- 1 (6- to 7-pound) whole chicken, giblets discarded
- 2½ teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon baking powder
- 1 (16-ounce) can beer
- 1 teaspoon cornstarch
- ½ cup maple syrup
- ½ cup orange marmalade
- ¼ cup cider vinegar
- 2 tablespoons unsalted butter
- 2 tablespoons Dijon mustard
- 1 teaspoon pepper
Instructions
- 1Mix the salt, pepper, and baking powder in a small bowl. Pat the chicken dry thoroughly with paper towels first. Surface moisture prevents proper browning. Coat the bird evenly with the salt mixture, massaging the seasoning into the skin to coat it completely.
- 2Place the seasoned bird breast side up on a wire rack over a rimmed baking sheet. Chill uncovered in the refrigerator for 30 to 60 minutes.
- 3Move an oven rack to the lowest position and preheat the oven to 325 degrees Fahrenheit. Empty half the liquid from the beer can. Set the half-full can in the center of a roasting pan and coat it lightly with vegetable oil spray.
- 4Lower the chicken onto the can so it stands upright with the drumsticks pointing down toward the base of the pan. Roast for 75 to 90 minutes until the skin turns golden and a thermometer in the breast reads 140 degrees.
- 5While the chicken cooks, stir the cornstarch and 1 tablespoon of water in a small bowl until smooth. Combine the maple syrup, orange marmalade, cider vinegar, butter, Dijon mustard, and black pepper in a saucepan. Simmer over medium-low heat for 6 to 8 minutes until the mixture reduces to 3/4 cup.
- 6Whisk the cornstarch slurry into the simmering sauce and cook for 1 more minute before taking the pan off the heat.
- 7Carefully remove the roasting pan from the oven and raise the heat to 500 degrees Fahrenheit. Once the oven hits 500 degrees, pour 1 1/2 cups of water into the bottom of the roasting pan and return it to the oven.
- 8Continue roasting for 24 to 30 minutes until the skin is dark and crispy. The breast should reach 160 degrees and the thighs should hit 175 degrees.
- 9Paint the chicken with 1/4 cup of the prepared glaze. Roast for 5 more minutes until the coating becomes sticky and caramelized. Take the pan out of the oven, transfer the upright chicken to a cutting board, and brush it with another 1/4 cup of glaze.
- 10Allow the roasted bird to rest undisturbed for 20 minutes. The juices need time to redistribute for a juicier slice.
- 11Pour the pan drippings through a fine-mesh strainer into a fat separator. Let the liquid sit for 5 minutes. Mix 1/2 cup of the skimmed pan juices into the leftover glaze and warm it over low heat.
- 12Use thick wads of paper towels to safely lift the chicken off the hot beer can. Carve the chicken, stirring any cutting board juices into the warm sauce, and serve the meat with the sauce alongside.
Notes
- Browning: Check the chicken halfway through the final high-heat roasting. If the neck and wingtips darken too quickly, cover them with a small square of aluminum foil.
- Smoke prevention: If the pan drippings begin to smoke and sizzle during the 500-degree roast, carefully pour another 1/2 cup of water into the roasting pan.
- Glaze consistency: If the glaze becomes too thick or stiffens while the chicken rests, simply return it to low heat to soften before brushing or serving.
- Swap: A standard lager or pale ale works best for beer can chicken, but you can also use a can of cola or ginger ale for a non-alcoholic option.