Smoked Beer Can Chicken
This juicy smoked beer can chicken is packed with smoky spice rub and finished with a bold Mexican-style BBQ sauce. It’s a show-stopping BBQ favorite with bold, satisfying flavor.
Servings: 6
Equipment
- Food Processor or Blender
Ingredients
- 1 chicken whole
- 1 Can beer I used Modelo
- 1 Teaspoon ancho chili powder
- 2 Teaspoons smoked paprika
- 1 Teaspoon cumin
- ½ Teaspoon cayenne pepper
- 1 Teaspoon ground coriander
- ¼ Teaspoon black pepper
- ½ Teaspoon salt
- ½ Teaspoon onion powder
- ½ Teaspoon oregano Mexican oregano if available
- 1 Sprig cilantro
For the Mexican BBQ Sauce
- 2 Tablespoons vegetable oil
- 1 jalapeno chopped
- ½ shallot minced
- 4 cloves garlic minced
- 1 Teaspoon red pepper flakes
- 1 Teaspoon chili powder
- 1 Teaspoon oregano Mexican variety
- 2 Teaspoon ground coriander
- 2 Teaspoon ground cumin
- 1 ½ Cups ketchup
- ¼ Cup red chili sauce
- 2 Tablespoons lime juice
- 2 Tablespoons brown sugar
Instructions
- Heat your smoker to 325°F for 15 minutes.
- Pour 2 Tablespoons of the beer into a ramekin. Add a Tablespoon of olive oil and whisk. Rub chicken with this mixture.
- In a small bowl, combine chili powder, paprika, cumin, cayenne pepper, coriander, pepper, salt, onion powder, and oregano. Stir, then rub all sides of the chicken with the seasoning.
- Insert beer can into the chicken to help it stand. Place into the smoker for 1 hour.
- While the chicken is cooking, prepare the BBQ sauce. Heat a saucepan over medium high heat. Add vegetable oil, jalapeno, shallot, and garlic. Cook for 1 minute. Then, whisk in remaining ingredients and bring to a boil.
- Once boiling, lower heat and simmer for 8 minutes.
- Remove from heat and use a food processor, blender or immersion blender to purée.
- Lower the temperature on the smoker to 300°F. Brush chicken thoroughly with BBQ sauce.
- Close the lid and cook for an additional 45 minutes.
- Let chicken rest for 10 minutes before slicing. Garnish with fresh chopped cilantro and serve with a cold beer.
Notes
Preheat properly: Make sure your smoker reaches full temperature before adding the chicken.
Use a thermometer: Check internal temperature at the thickest part of the thigh.
Don’t skip the rest: Letting the chicken rest keeps the juices in the meat.
Watch your glaze: Add sauce during the last stage to avoid burning the sugars.
Use a thermometer: Check internal temperature at the thickest part of the thigh.
Don’t skip the rest: Letting the chicken rest keeps the juices in the meat.
Watch your glaze: Add sauce during the last stage to avoid burning the sugars.
Nutrition
Calories: 468kcal | Carbohydrates: 30g | Protein: 26g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 844mg | Potassium: 671mg | Fiber: 4g | Sugar: 19g | Vitamin A: 2300IU | Vitamin C: 11mg | Calcium: 111mg | Iron: 5mg
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