THE BEST BEER CAN CHICKEN RECIPE - MESQUITE SMOKED!
If you are looking for the best beer can chicken recipe out there, this is it. This mesquite smoked chicken is absolutely fabulous!
Provided by Karlynn Johnston
Categories BBQ
Number Of Ingredients 9
Steps:
- 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°.
Nutrition Facts : Calories 1813 kcal, Carbohydrate 11 g, Protein 142 g, Fat 129 g, SaturatedFat 34 g, Cholesterol 571 mg, Sodium 2349 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
BEER-BRINED BEER-CAN CHICKEN
Tons of tailgaters and backyard grillers swear by beer-can chicken, but we've always wondered if the technique is more fun than function. Sticking a whole chicken on a can of beer is a cool party trick, but is it the best way to cook the bird? We tested the method every which way, and the truth is, the beer doesn't impart much flavor or moisture. The beer reaches only about 165 degrees F-not even boiling. The can, however, serves an important purpose: It lets you cook the chicken in an upright position so the skin gets crisp all over, similar to a rotisserie chicken. (Translation: You could actually use a soda can, with similar results.) For real beer flavor, we beer-brined the bird before grilling and filled the drip pan with beer, too.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the brine: Combine the beer, brown sugar, salt, orange zest, orange juice and cardamom pods in a bowl; stir until the sugar and salt dissolve.
- Put the chicken in a gallon-size resealable plastic bag and add the brine; seal and refrigerate 2 hours.
- Prepare the grill: For a charcoal grill, pile 3 to 4 pounds briquettes in the grill; ignite and let burn until the coals are ashy. For a gas grill, preheat to high.
- Prepare the chicken: Remove from the brine and pat dry; reserve the orange zest and cardamom. Rub the olive oil all over the skin. Loosen the skin on the breasts and legs with your fingers; rub 1 garlic clove under and over the skin. Combine the brown sugar, coriander, cumin, paprika, allspice, 1 1/2 teaspoons salt and a few grinds of pepper; rub under and over the skin of the chicken and inside the cavity.
- Pour half of the remaining beer can into a disposable 8-inch-square pan. Add the reserved orange zest to the pan. Poke 3 or 4 holes into the top sides of the beer can using a paring knife. Add the remaining 3 smashed garlic cloves and the reserved cardamom pods to the can.
- For a charcoal grill, bank the coals to both sides in two piles; nestle the pan with the beer between the coals and replace the top grill grate. For a gas grill, reduce the heat to medium on one side and turn off the burners on the other; place the pan under the grate on the unlit side.
- Set the chicken over the beer can, inserting the can into the cavity so 1 inch of the can is exposed. Set on the grill grates over the drip pan so the chicken balances on the can and legs like a tripod. Cover the grill and cook until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If using charcoal, this will take about 1 hour 20 minutes; add a handful of briquettes to each bank of coals every 30 minutes to maintain the heat. If using gas, it will take about 1 hour 5 minutes; carefully rotate the chicken halfway through.
- Remove the chicken from the grill, discard the can and transfer to a cutting board; let rest 10 minutes before carving.
SIXTEEN SPICE SMOKED CHICKEN
Provided by Bobby Flay
Categories main-dish
Time 3h10m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
- Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
- Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.
BEER CAN SMOKED CHICKEN
Steps:
- Gather the ingredients. Preheat a smoker to 225 to 250 F.
- Combine the chili powder, salt, and onion powder and then rub all over the chicken.
- Open the beer and pour out (or better yet, drink) half of the can. Use a can opener to cut off the top of the beer can. Add the chopped onion, vinegar, and garlic to the beer can.
- Working over a tray, carefully place the chicken cavity over the beer can, ensuring it almost completely covers the can. Transfer to the middle of the smoker rack and ensure it stands up properly. Smoke for about 3 to 4 hours, or until the internal temperature of the thigh reaches between 165 and 170 F on an instant-read thermometer .
- Once cooked, remove from the heat and place onto a cutting board. Loosely tent the chicken with aluminum foil and let rest for 7 to 10 minutes before removing the can and carving the chicken.
Nutrition Facts : Calories 456 kcal, Carbohydrate 6 g, Cholesterol 152 mg, Fiber 1 g, Protein 47 g, SaturatedFat 6 g, Sodium 974 mg, Sugar 1 g, Fat 23 g, ServingSize Serves 4, UnsaturatedFat 0 g
SMOKED BEER CAN CHICKEN RECIPE
You've probably heard of beer can chicken, even if you haven't had the pleasure of trying it yet. Beer can chicken is prepared by inserting a partially filled can of beer into a chicken's body cavity prior to grilling-or in this case, smoking-the meat.
Provided by cavetools
Categories Main Course
Number Of Ingredients 8
Steps:
- Prepare the chicken by removing the neck and giblets, if necessary.
- Trim any visible fat.
- Lightly sprinkle the salt over the entire surface and inside the body cavity of the chicken.
- This is a step that's known as "dry-brining," and it will season and tenderize the meat without the health risks posed by wet brine.
- Cover the chicken with plastic wrap and refrigerate for 1-1/2 to 2 hours.
- Try not to leave it any longer, or the meat may turn out spongy.
- Meanwhile, soak the wood chips in water for at least half an hour.
- Prepare the rub by mixing the ingredients together in a small bowl.
- Carefully rinse the chicken under cold running water, inside and out.
- Pat the entire surface dry with paper towels.
- Apply the dry rub to the prepared chicken, taking care to massage the mixture into every nook and cranny, including the body cavity.
- Try to fold the wing tips back as far as possible.
- Heat the smoker to the ideal temperature for indirect cooking over medium heat-around 400 degrees.
- Punch two extra holes in the top of the half-full beer can, using either the knife or can opener.
- Place the beer can on one of the two platters.
- Arrange the seasoned chicken over the can, nestling the can inside the body cavity so that the chicken looks like it's standing up.
- Drain the wood chips.
- Add them to the smoker box and light as per the manufacturer's instructions.
- When the smoker is ready (usually when the wood begins to turn out good smoke), carefully transfer the beer can chicken to the grill, making sure to place it over indirect heat.
- If the bird is too unstable to stand on its own, use the beer can stand to stabilize it.
- Cook with the lid closed for about 1 to 1-1/2 hours, or until the internal temperature of the thigh reaches 165 degrees Fahrenheit.
- The juices should run clear when you jiggle the drumsticks.
- With the tongs, carefully remove the chicken from the grill, using the spatula to keep the beer can in place.
- Keeping the bird in the same upright position, transfer it to a platter and allow it to rest for at least 15 minutes so the juices have a chance to distribute evenly.
- Carefully grasp the beer can using paper towels and twist it slightly to loosen it from the body cavity.
- Grasp the chicken with tongs and gently lift it off the can, taking care not to spill the beer (it will be very hot!).
- Discard the leftover beer.
- Divide the chicken into pieces using the carving knife.
- Serve warm and watch it disappear.
Nutrition Facts : ServingSize 113 g, Calories 200 kcal
SMOKED BEER CAN CHICKEN
Steps:
- Remove the giblets and pat the chicken dry with a paper towels.
- Coat the entire chicken with softened butter.
- Apply almost all of the dry rub to chicken. Reserve about a tsp to add to the beer.
- Open a can of beer and poor about 1/2 a cup into a glass. Poor the remaining dry rub into the beer.
- Hold the chicken above the can of beer and slide the chicken over the can. Place on a cookie sheet and let set for about 20 minutes.
- Start your smoker. I use a Traeger so I set to the smoke setting and allow the fire to start for about five minutes. Set your smoker to 350 degrees and preheat, lid closed for about ten minutes.
- Place the chicken in the smoker and cook for about 60 minutes or until the internal temperature reaches 165 degrees in the thickest part of the breast.
- Remove from the grill and let rest for about ten minutes.
SMOKED BEER CAN CHICKEN
Tender, juicy whole chicken that's seasoned and smoked on the smoker over beer.
Provided by Julie Evink
Categories Main Course
Time 3h10m
Number Of Ingredients 8
Steps:
- Preheat smoked to 250 degrees F.
- In a small bowl mix together the rub ingredients together.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry.
- Sprinkle some of the seasoning mix into the top cavity of the chicken and rub the inside of the cavity with it. Gently lift the skin from the chicken. Then generously rub the chicken rub in between the skin and meat of the chicken to season the chicken. Next rub the remaining seasoning mix over the entire surface of the chicken.
- Follow the directions for the beer can chicken roaster you have or you can carefully place the chicken over a beer can. Before placing the chicken on the can discard of 1/2 of the beer in the can.
- Place the chicken, standing on the can, directly on the preheated smoker. Close the lid and smoke the chicken until no longer pink at the bone and the juices run clear, about 2-3 hours depending on the size of your chicken. We recommend not checking the smoker for the first hour so the heat stays in. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F.
- Remove the chicken from the smoker and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 427 kcal, Carbohydrate 19 g, Protein 31 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 122 mg, Sodium 1898 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
TRAEGER BEER CAN CHICKEN
Traeger Beer Can Chicken is the juiciest chicken you will EVER eat!!! Use my seasoning recipe or grab your favorite poultry rub - no matter the choice - you will love it!
Provided by FoodHussy
Categories Entree
Time 4h5m
Number Of Ingredients 10
Steps:
- When ready to cook, set Traeger to smoke. Once grill starts to smoke, then smoke dissipates and starts to fire - change setting to 225 degrees.
- Close lid and preheat to 225.
- Rinse chicken and pat dry
- Mix together all dry seasonings and rub all over chicken
- Open can of beer and drink about 1/3 can - just to make sure it's still good
- Take your beer, chicken and a pan out to the grill (It can be a rimmed baking sheet - or any grill safe pan larger than the bird that you can pick up - I used one of those grill skillets for vegetables)
- Place pan on grill. Tilt the chicken in your left hand and shove that open beer can up the wazoo of the chicken. Stand the bird/beer up on the pan in the grill. It may tip so be sure to shut the lid and reopen - make sure your bird is still standing.
- Smoke at 225 for 3.5 hours
- Turn temp up to 350 and continue for 30 minutes until thermometer reads 160
- Let rest for 15 minutes before carving
Nutrition Facts : Calories 188 kcal, ServingSize 0.25 chicken, Carbohydrate 2.1 g, Protein 20.8 g, Fat 10.4 g, SaturatedFat 2.9 g, Cholesterol 66 mg, Sodium 1225 mg, Fiber 0.8 g, Sugar 0.5 g
BBQ BEER CAN CHICKEN
This is our favorite smoked chicken recipe! YUM!
Provided by Cynthia Rusincovitch
Categories Main Dishes
Time 2h25m
Number Of Ingredients 10
Steps:
- Preheat the smoker or grill to between 225-275 degrees and prepare to cook the chicken on indirect heat.
- Mix up all of the ingredients for the spice mix and store in an airtight jar like a Mason jar. You will have extra - trust me, this is a good thing.
- Remove the neck and giblets and pat the chicken dry with a paper towel. Tuck the wings back under the chicken if you prefer. (Totally forgot to do this when I made the chicken in the photo!)
- Brush chickens with olive oil and sprinkle liberally with Chipotle Spice Mix.
- If you are using an upright rack like the one pictured above, insert the beer can in the rack and the rack into the chicken. If you are not using a rack insert the can into the chicken with the legs forward in front of the can to balance the chicken. The can should have extra holes punched in the top with a bottle opener and only be half full of beer. (If you are not a beer drinker, you can use the rack but inject the chicken with apple juice for great flavor!)
- Place the chicken on the grill and close the grill cover while cooking. You will cook until the chicken reaches 160 degrees in the breast area and 175 degrees in the thigh area.
- Depending on the size of your chicken, that will take about 2-3 hours. About 20-30 minutes before you expect the chicken to be done, you will brush it with your favorite barbeque sauce. You want to cook the sauce until it becomes tacky instead of "wet" - but you don't want it to burn. So be careful with the time and temperature. The juices will run clear when the chicken is done.
- Let the chicken rest for 10 minutes before carving. Be careful when removing the can from the chicken because it will be hot and full of liquid!
Nutrition Facts : Calories 285 kcal, Carbohydrate 42 g, Protein 1 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 2145 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
HARD CIDER SMOKED BEER CAN CHICKEN
Hard cider smoked beer can chicken gives the grill a rest and gets the smoker back in action to make the best chicken we've ever had. Every bite is infused with sweet, smoky goodness that makes it a darn good dinner and perfect for a crowd at barbecues and game days.
Provided by Meaghan @ 4 Sons R Us
Categories Dinner Entree Main Course
Time 6h10m
Number Of Ingredients 3
Steps:
- Remove all the innards from the bird. Rinse thoroughly, and pat dry.
- Rub the bird down, liberally, with the prepared marinade.
- Pop the top on your can of beer, and pour 1/4 - 1/2 of the beer out, either into the sink or into a glass to drink. Set the beer into a beer can stand. Place the stand in a disposable aluminum pan.
- Place the bird's cavity over the beer can until the chicken's resting firmly on the base. Carefully place the pan in a smoker preheated to 225 degrees, using a blend of hickory and apple wood chips.
- Smoke 5-6 hours, or until a meat probe inserted into the thickest part of the breast reads 160 degrees Fahrenheit.
- Remove the chicken from the smoker, and let it rest for 10 minutes before slicing and serving.
Nutrition Facts : Calories 373 kcal, Carbohydrate 1 g, Protein 25 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 102 mg, Sodium 97 mg, Sugar 1 g, TransFat 0.1 g, UnsaturatedFat 19 g, ServingSize 1 serving
SMOKED CHICKEN ON A BEER CAN
From my hero of the grill, Rob Rainford. This to me is the ultimate beer can chicken recipe and the ultimate treat for me! The leftovers make awesome sandwiches, especially grilled cheese sandwiches with monterey jack and some salsa.
Provided by Whipper
Categories Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the dry rub ingredients in a bowl and mix.
- Prepare the marinade by placing the chicken stock, brandy, lemon juice, butter and 1 tablespoon of the dry rub into a small saucepan and warm gently until the butter melts then cool to room temperature.
- Remove giblets from chicken along with any fat from inside the cavities, rinse then pat dry.
- Season the inside cavity with 2 tablespoons of the dry rub, and rub in 3 tablespoons of the rub all over the outside of the chicken.
- Using a syringe style flavor injector, inject the marinade sauce into the breast, thighs and drumsticks until plump. Brush the outside of the bird with some of the melted butter and let it sit in the fridge to marinade for 3 hours.
- After the chicken has been marinading for 2½ hours, prepare the wood chips for smoking by pouring half of the beer over them in a bowl and let them soak for a half hour. Use a sharp can opener to punch a couple more holes in the top of the beer can and set aside.
- Prepare the barbeque for indirect cooking by placing a drip pan underneath the grate on one side and removing the grate from the other side, then turn on only the burner opposite of the drip pan to high heat.
- Squeeze the excess beer from the wood chips and make a smoking pouch with tinfoil (wrap in foil then poke holes with a fork), or smoking tray or tube.
- Place wood chips directly over the burner that is on, close the lid and wait for smoke to appear. Once smoke appears, reduce to medium heat.
- Hold chicken upright with body cavity down and lower onto the beer can then place onto the cool side of the grill over the drip pan and pull legs forward to form a stable tripod so it can stand upright on its own.
- Brush with melted butter and continue to cook at 220°F with the lid down, basting every 45 minutes or so with the melted butter. If the chicken gets too brown on the outside before it is done, cover with tinfoil.
- Remove chicken from the grill once it reaches an internal temperature of 180°F, about 2½ hours, cover with tinfoil and let rest for 10 minutes.
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BEER-CAN-SMOKED WHOLE CHICKEN - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 35 mins
- In a large stockpot, brining bag or deep 5- to 6-qt. bowl, combine the brown sugar and 1/3 cup coarse salt. Add 2 cups very hot water and whisk until the sugar is dissolved. Stir in 6 cups cold water. Rinse the whole chicken inside and out with cold water; transfer it to the sugar-salt brine. If needed, place a heavy plate on top of the chicken to keep it submerged; let stand in the refrigerator or another cool place for 2 hours.
- Meanwhile, place the wood chips in a medium bowl. Add 2 cups warm water and let stand for at least 30 minutes; drain.
- Remove half of the grate from a gas grill; preheat to 400 degrees . Remove the chicken from the brine and rinse well inside and out with cold water. Open the beer can and discard or reserve half of the liquid. Insert the top of the can into the chicken's cavity and stand the chicken upright on a large baking sheet or cutting board. Carefully fold back the wings. Rub the chicken with the EVOO.
- Transfer the wood chips to an aluminum tray or smoker box and place on the side of the grill without the grate. Lift the chicken off the baking sheet (with the beer can still inside) and place upright on the grate toward the back of the grill; cover the grill and maintain a temperature of 400 degrees to 425 degrees , increasing the heat to high under the wood chips and reducing to low under the chicken if necessary. Roast until the chicken is golden and crisp and the internal temperature of the thigh registers 160 degrees on a meat thermometer, about 1 hour.
HICKORY-SMOKED BEER CAN CHICKEN | POULTRY RECIPES - WEBER
From weber.com
Servings 4Total Time 3 hrs 45 minsCategory Poultry
- Sprinkle the salt evenly over the meaty parts of the chicken and inside the cavity (but not on the back). The chicken will be coated with a visible layer of salt. Cover with plastic wrap and refrigerate for 2 hours.
- Prepare the grill for indirect cooking over medium heat (350ºF to 450°F). Keep the temperature as close to 400ºF as possible throughout the cooking time.
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4.5/5 (2)Category Main DishCuisine BBQCalories 537 per serving
- Sprinkle the salt over the entire surface and inside the cavity of the chicken, covering it all like a light blanket of snow.
SMOKED BEER CAN CHICKEN WITH DRY RUB - LOW CARB MAVEN
From lowcarbmaven.com
5/5 (3)Total Time 1 hr 25 minsCategory DinnerCalories 337 per serving
- Pellet Grill: Turn the pellet grill to smoke and let it catch (4 or 5 minutes). Turn the dial to 350 degrees F and let it preheat for 10 minutes. Gas Grill: If using a gas grill turn one side on and let the whole grill preheat to 350 degrees F. Oven: Turn the oven to 350 degrees F and adjust rack to the lower third for a standing oven or the lowest rack for a small wall oven.
- Rub a thin layer of oil onto the entire outer surface of the chicken. Liberally sprinkle the dry rub on the chicken. If your rub is not salty, add a little salt, too. Bend the wings behind the bird, like you would when roasting a chicken, to prevent the wing tips from burning.
- After resting, remove the can or chicken throne. Turn the chicken over and cut the back lengthwise through bone with kitchen sheers or a sharp chef's knife. Flip the chicken over, spread out the sides of the chicken best you can and cut straight down along the breast bone to divide the chicken in half.
- Reheat leftover chicken in the microwave or cover with foil and reheat in the oven at 325 for 20-30 minutes.
BEER CAN CHICKEN WITHOUT THE BEER - COOK BETTER THAN MOST ...
From cookbetterthan.com
Estimated Reading Time 6 mins
- Any soda can you have around the house will work, we had a La Croix can that had not hit the recycle bin yet so that was my pick. I used a funnel to get all the liquids in and then shoved the peel and herbs in after. You could easily change the aromatics for anything you prefer, but I will say this combination smelled so good. I also will add any leftover rub to the can, just so it will not go to waste.
- Mix the sugar and all the dry spices together and set aside while you get your bird ready for its massage. My chicken was huge!! He had to be like 6 pounds, he was so big I could only just fit him in my grill. So keep that in mind when shopping. Once he is fully defrosted rinse the bird inside and out then pat dry. I like to let my bird air dry for a little while too.
- Now its time to wedge him on to the can…be careful you don’t spill the wine. I recommend that if you will be grilling/smoking him outside that you don’t try to transport the bird balanced on the can. Go outside first then shove him on the can right next to the grill/smoker so you don’t have to transport the balanced bird.
THE BEST BEER CAN SMOKED CHICKEN - I TURN GRILLS ON
From iturngrillson.com
Reviews 7Category Main CourseCuisine AmericanEstimated Reading Time 4 mins
- Rub whole chicken generously with olive oil, then apply dry rub being sure to get in all crevices of the bird.
WHOLE SMOKED BEER CAN CHICKEN – FOOD IN BETWEEN THE SAGUAROS
From foodinbetweenthesaguaros.com
Estimated Reading Time 4 mins
- Mix together: salt, pepper, smoked paprika, lemon powder and dried oregano. Rub all over your chicken and place in the fridge until ready to smoke.
- Set up smoker on medium heat. Open your can of beer and place your chicken on top of the beer. If you have a beer can chicken pan, those work great!
MESQUITE-SMOKED BEER CAN CHICKEN RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 2 hrs 30 minsServings 4Calories 375 per serving
- Preheat grill to medium-high heat using both burners. After preheating, turn the 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.
- 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.
- 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.
SMOKED BEER CAN CHICKEN | POULTRY RECIPES | WEBER GRILLS
From weber.com
Servings 4Total Time 1 hr 40 minsCategory Poultry
- Remove and discard the neck, giblets, and any excess fat from the chicken. Sprinkle the salt over the entire surface and inside the cavity of the chicken, covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1½ to 2 hours.
- Rinse the chicken inside and outside with cold water. Gently pat the chicken dry with paper towels. Season the chicken all over with the rub. Fold the wing tips behind the chicken’s back.
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Cuisine BarbecueTotal Time 4 hrs 10 minsCategory Main DishCalories 341 per serving
- Place the chicken on the smoker. Close the lid and smoke for 3 1/2 - 4 hours. The breasts should be about 160-165 degrees F. The thighs should be about 170-175 degrees F.
HONEY GLAZED BEER CAN CHICKEN WITH BROWN SUGAR AND PAPRIKA
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- Combine the brown sugar and all the dry spices to create a rub for the chicken. Rub the spice mix all over the chicken, covering it completely.
- Pour out (or drink!) about a 1/4 cup of the beer. Place the chicken’s open end onto the can of beer. Place the chicken onto the lined baking sheet and into the bbq on the side that is not turned on.
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