Jalapeño Smoked Beer Can Chicken
Jalapeno basted beer can chicken. Grilled and smoked to perfection, juicy and moist barbecued chicken.
Yield
4 servingsPrep
20 minCook
3 hrsReady
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
seasoned salt
|
*
|
| 1 | tablespoon |
garlic powder
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 ½ | cups |
jalapeno baste
store bought - prepared |
* |
| 12 | ounce |
beer
can |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Tb |
seasoned salt
|
*
|
| 1 | Tb |
garlic powder
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 355 | ml |
jalapeno baste
store bought - prepared |
* |
| 1 | can |
beer
can |
|
Directions
Wash and blot chicken dry.
Combine the dry rub ingredients and season chicken inside and out.
Inject basting sauce into breast, legs, and thighs.
Pop the top of the beer and punch 6 or 7 holes with a churchkey.
Spoon the remaining dry rub into the beer.
Insert the beer can into the bottom cavity of the chicken. Set the chicken upright on the beer can bottom.
Spread the legs of the chicken to form a tripod so the bird will stand upright on the grill.
Smoke the bird over a fire for 3 hours or until well done and ready to fall from the bone.
