Beer in the Rear Chicken and BBQ Sauce

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 1 hr 30 min
  • Yield: 4 to 5 servings
Share This Recipe


5-pound whole chicken, rinsed and patted dry

2 to 3 tablespoons Dry Rub, recipe follows

1 (12-ounce) can light beer

Barbecue Sauce, recipe follows

Dry Rub:

2 teaspoons salt

2 teaspoons sweet paprika

2 teaspoons brown sugar

1 teaspoon celery salt

1 teaspoon dried oregano

1 teaspoon dry mustard

1 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

Cayenne pepper, pinch

Barbecue Sauce:

3/4 cup finely chopped onion

2 teaspoons minced garlic

2 tablespoons vegetable oil

Salt and freshly ground black pepper

2 tablespoons brown sugar

1 teaspoon cayenne pepper

1/2 cup ketchup

2 tablespoons prepared yellow mustard

1/2 cup apple cider vinegar

2 tablespoons lemon juice

1/4 cup water

Dash Worcestershire sauce


  1. Preheat oven to 400 degrees F.
  2. Set up your indoor/oven "beer can chicken" roaster according to manufacturer's instructions. Rub the chicken all over with the Dry Rub making sure to get some around the cavity opening as well. Put the rubbed chicken in place over the beer can, on top of a roasting pan. Place the chicken in the oven and roast for 30 minutes.
  3. Lower the oven to 325 degrees F and roast for 90 minutes basting with the chicken drippings and Barbecue Sauce until very, very tender. Carefully remove the chicken from the roaster and let rest 10 minutes before carving. Remove beer can from chicken. Serve with more Barbecue Sauce on the side.

Dry Rub:

  1. Combine all ingredients together. Store in an airtight container.

Barbecue Sauce:

  1. In a medium saucepan over medium-high heat, saute the onion and garlic in vegetable oil until soft. Add salt and pepper. Stir in remaining ingredients and bring to a boil. Lower the heat and simmer 10 minutes.