Fall-Off-The-Bone Beer Can Chicken Recipe

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).