Oven Barbecue Beer-Can Chicken

• 1 (3 3/4-pound) whole roasting chicken
• 3 tablespoons ketchup
• 3 tablespoons chili sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon cider vinegar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 garlic clove, minced
• 1 (12-ounce) can beer
• 3 tablespoons barbecue smoked seasoning (such as Hickory Liquid Smoke)

1. Preheat oven to 375u0b0.
2. Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine ketchup and next 7 ingredients (through garlic) in a bowl. Reserve 1/4 cup ketchup mixture; rub remaining ketchup mixture under loosened skin and over breasts and drumsticks. Lift wing tips up and over back; tuck under chicken.
4. Discard 1/2 cup beer. Add barbecue smoked seasoning to can. Holding chicken upright with the body cavity facing down, insert beer can into cavity. Place the chicken in a roasting pan, and spread legs out to form a tripod to support the chicken. Bake at 375u0b0 for 40 minutes.
5. Increase oven temperature to 450u0b0, and bake an additional 30 minutes or until a thermometer inserted in the meaty part of thigh registers 170u0b0. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 15 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity.
6. Remove skin from chicken; discard. Carve chicken, and serve with reserved 1/4 cup sauce.

chicken, ketchup, chili sauce, worcestershire sauce, chili powder, cider vinegar, freshly ground black pepper, salt, garlic, beer, barbecue smoked seasoning

Taken from www.myrecipes.com/recipe/oven-barbecue-beer-can-chicken (may not work)