Beer can chicken (without the can)
Hello! January 24th was “national beer can appreciation day”, whatever that means. I decided to honor that by making beer can chicken. All I was missing was the beer can. I wasn’t going to let that stop me though. I decided to make beer can chicken, without a can, with some help from Weber Seasoning.
Here’s what you’ll need:
1 package of chicken tenders, or 3-4 chicken breasts sliced into tenders
1 2.85 oz bottle of Weber Beer Can Chicken Seasoning
Assorted frozen or fresh veggies (I used 1 small diced green bell pepper, 1/2 bag frozen pearl onions and 1/2 bag frozen broccoli florets)
1 cup butter (melted) for tenders
1/4 cup butter (melted) for veggies
Water and salt to brine chicken
Let’s do this!
Start by brining your tenders. Fill a large bowl with water and throw in a handful of salt. Let your tenders sit in this brine for 30 minutes. Doing this will help keep your tenders moist and juicy. They come out so tender that you can cut them with a fork.
After 30 minutes, rinse the tenders and pat dry.
Preheat your oven to 350°.
Combine your vegetables in a large bowl. Pour 1/4 cup of melted butter over them and give them a stir.
Line a baking sheet with parchment paper.
Brush each chicken tender with melted butter on both sides. Now, grab your Weber Beer Can Chicken Seasoning. Sprinkle seasoning on your tenders and rub it in on all sides.
When all of your tenders are coated with seasoning, arrange them on your baking sheet.
Place your veggie mixture on top of the tenders. Place some in between the tenders and put the rest on top in an even layer. Sprinkle the veggie mixture with remaining seasoning.
Place your baking sheet in the 350° oven. The cook time will vary slightly depending on the type of vegetables you use. If you are using frozen vegetables it may increase the cook time slightly. The best way to tell if your chicken is done is by using a thermometer. You want the chicken to have an internal temperature of 165°. Bake your chicken for 20-30 minutes. Check it every few minutes after 20 minutes for doneness.
When the tenders have reached an internal temperature of 165°, turn off your oven and allow them to rest in the oven for 5 minutes.
That’s it! All you have to do now is call your friends and family to the table and enjoy!
Since this recipe already has meat and veggies, you don’t really need to worry about sides. However, My Man wanted to have stuffing with ours. It paired really well if you feel like this needs a little something extra.
I hope you like this as much as we did. Thanks for stopping by!
Beer Can Chicken Without The Can
Ingredients
- 1 package of chicken tenders or 3-4 chicken breasts sliced into tenders
- 1 2.85 oz bottle of Weber Beer Can Chicken Seasoning
- Assorted frozen or fresh veggies I used 1 small diced green bell pepper, 1/2 bag frozen pearl onions and 1/2 bag frozen broccoli florets
- 1 cup butter melted for tenders
- 1/4 cup butter melted for veggies
- Water and salt to brine chicken
Instructions
- Start by brining your tenders. Fill a large bowl with water and throw in a handful of salt. Let your tenders sit in this brine for 30 minutes. Doing this will help keep your tenders moist and juicy. They come out so tender that you can cut them with a fork.
- After 30 minutes, rinse the tenders and pat dry.
- Preheat your oven to 350°.
- Combine your vegetables in a large bowl. Pour 1/4 cup of melted butter over them and give them a stir.
- Line a baking sheet with parchment paper.
- Brush each chicken tender with melted butter on both sides. Now, grab your Weber Beer Can Chicken Seasoning. Sprinkle seasoning on your tenders and rub it in on all sides.
- When all of your tenders are coated with seasoning, arrange them on your baking sheet.
- Place your veggie mixture on top of the tenders. Place some in between the tenders and put the rest on top in an even layer. Sprinkle the veggie mixture with remaining seasoning.
- Place your baking sheet in the 350° oven. The cook time will vary slightly depending on the type of vegetables you use. If you are using frozen vegetables it may increase the cook time slightly. The best way to tell if your chicken is done is by using a thermometer. You want the chicken to have an internal temperature of 165°. Bake your chicken for 20-30 minutes. Check it every few minutes after 20 minutes for doneness.
- When the tenders have reached an internal temperature of 165°, turn off your oven and allow them to rest in the oven for 5 minutes.