BEER CAN CHICKEN TEXAS STYLE!!!!
A great way to cook whole fryer chickens. I added my mopping sauce to keep the birds from drying out.
Provided by JOHN MITSCHKE
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 8h30m
Yield 6
Number Of Ingredients 17
Steps:
- Rinse chicken and pat dry with paper towels. Squeeze lemon and lime quarters over the chicken. Mix garlic salt and allspice with salt and black pepper to taste in a bowl and rub the spices over the chicken skin; place squeezed lemon and lime quarters inside the chicken cavity. Place 3 tablespoons minced garlic into cavity. Wrap chicken in plastic wrap and refrigerate 6 to 8 hours.
- Preheat grill for medium-low heat; a grill thermometer should read 275 degrees F (135 degrees C) with the lid closed.
- Place remaining 3 tablespoons garlic into the partially full can of beer and sit chicken upright on the beer can, taking care not to lose any lemon and lime quarters and garlic.
- Pour water, 1 12-ounce can of beer, vinegar, and Worcestershire sauce into a saucepan over medium heat; stir in red onion, red bell pepper, 3 tablespoons minced garlic, salt, and black pepper. Bring the mopping sauce to a boil, reduce heat, and simmer for 10 minutes. Set sauce aside.
- Place chicken upright with beer can onto the preheated grill and cook until the skin is browned and the meat is no longer pink inside, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Use a brush to spread mopping sauce on the chicken every 30 minutes as it cooks. Discard leftover sauce.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 21.2 g, Cholesterol 96.9 mg, Fat 17.4 g, Fiber 3.7 g, Protein 33 g, SaturatedFat 4.8 g, Sodium 1588.1 mg, Sugar 3.8 g
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