Mesquite Smoked Beer Can Chicken Recipe 435
MESQUITE-SMOKED BEER CAN CHICKEN RECIPE - (4.3/5)
Provided by ruthguillo
Number Of Ingredients 9
Steps:
- 1. Soak wood chips in water for 30 minutes; drain well. 2. Preheat grill to medium-high heat using both burners. After preheating, turn left burner off (leave the right burner on). Pierce the bottom of an aluminum foil pan liberally with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. 3. Remove giblets and neck from chicken, and discard. Starting at the neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat. 4. Combine oil and next 5 ingredients (through black pepper) in a bowl. Rub spice mixture under loosened skin and over drumsticks and breasts; let stand 20 minutes. 5. Discard 6 ounces beer from can. Holding chicken upright with the body cavity facing down, insert beer can into cavity. Place chicken upright, on grill rack covering left burner, spreading legs out to form a tripos. Cover and grill 1 1/2 hours or until a thermometer inserted in thigh registers 165 degrees. Place chicken and can on a cutting board; let stand 10 minutes. Discard can and skin.
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- You can either prepare this by applying the mixture to the skin only or by applying to both the skin and the meat. The way I prefer it is to loosen the skin by slipping your fingers underneath the skin and pulling it away (gently) from the meat so you can apply the mixture directly to the meat for more flavour. Be careful not to rip the skin as you'll want to lay it back over the meat when done to prevent the meat from drying out.
- Combine the oil and the spices together and rub them over the meat and skin. Let sit for 15 minutes to let things soak in a bit.
- Empty some of the beer out of the can (I usually do about 1/3) and leave the rest in the can. Insert it into the cavity of the chicken so that it's standing upright in a pan (shown above).
- Place in the smoker (pan included) upright for approximately 3 hours at around 225 degrees or until a thermometer inserted in thigh registers 165°.
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