Cajun Beer Can Chicken
Source of Recipe
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List of Ingredients
1 3 1/2 to 4 pound chicken
1 12-ounce can of beer
4 teaspoons dry cajun seasoning (optionalRecipe
Using a bottle opener, make three more openings in the top
of the can. Empty 1/3 of the beer out to make it only 2/3
full of liquid. Lightly oil the exterior of the can with
salad oil. Wash chicken inside and out and pat dry with
paper towels. Sprinkle 2 teaspoons of dry cajun seasoning
(optional) into the cavity and two teaspoons over the
outside of the chicken. Put a little foil on the tips of
the leg bones to prevent blackening.
Set up gas or charcoal grill for indirect grilling. For
charcoal grills, mound briquettes into two piles on opposite
sides of grill. Light. Preheat only one side of gas grill,
at a temperature of 350 degrees.
Stand the beer can on an aluminum pie plate, piece of
aluminum foil, or special beer can chicken roasting pan.
Carefully ease the chicken onto the can, and spread
drumsticks away from the body to support the bird in a
tripod position. Add chicken, locating the bird between
the two piles of charcoal on charcoal grills, or on the
side away from heat on gas grills. Cover the grill and
barbeque chicken over indirect heat for about 1 1/2 - 2
hours, or until the breast meat reaches 165 degrees.
Remove chicken carefully, as there may be hot liquid
remaining in the can.
Yield: 4 Servings
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