Classic Beer Can Chicken
Learn how to make beer can chicken. Tender, fall-off-the-bone grilled chicken that's moist on the inside, crispy on the outside.
Yield
12 servingsPrep
20 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
chicken
|
|
| Sauce | |||
| 1 | cup |
white vinegar
|
|
| 1 | cup |
apple juice
|
|
| 6 | tablespoons |
worcestershire sauce
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
|
|
| Sauce | |||
| 237 | ml |
white vinegar
|
|
| 237 | ml |
apple juice
|
|
| 9E+1 | ml |
worcestershire sauce
|
|
| 15 | ml |
lemon juice
|
|
Directions
Remove any fat lumps in the cavity, trim and excess fat away from the chicken to help prevent flareups.
Wash chicken well; blot dry.
Season the bird inside and out with salt, black pepper, onion and garlic powder, paprika, or other desired dry rub seasonings.
Pop the tab of a beer can.
Stand the chicken upright and inserting the beer can into the cavity.
Spread out the legs to form a sort of tripod with the beer can so the chicken stands upright.
Place the chicken in a smoker or a grill set up as a smoker.
Smoke-cook, the chicken for 2½ to 3 hours or until fall-off-the-bone tender.
Serve the chicken upright on the beer can on a platter.
