Ingredients
8
8 servings
- •2 tablespoons garlic powder
- •0.5 (12 fluid ounce) can or bottle beer
- •1 (4 pound) whole chicken, giblets discarded, or more to taste
- •0.5 cup butter
- •2 cloves garlic, smashed
- •3 tablespoons brown sugar
- •1 tablespoon paprika
- •1 tablespoon ground black pepper
- •1 teaspoon salt
- •2 tablespoons onion powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
- Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
- Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
- Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutritional Facts
Per 8 servings
- Calories: 448
- Carbohydrate: 10g
- Fat: 29g
- Fiber: 1g
- Protein: 35g
- Sugar: 6g
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