Beer Can Chicken Texas Style!!!!

Beer Can Chicken Texas Style!!!!

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    2 h 10 m
  • Ready In

    8 h 30 m
JOHN MITSCHKE
Recipe by  JOHN MITSCHKE

“A great way to cook whole fryer chickens. I added my mopping sauce to keep the birds from drying out.”

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Ingredients

Adjust Servings

Original recipe yields 1 whole chicken

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Directions

  1. 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.
  2. Preheat grill for medium-low heat; a grill thermometer should read 275 degrees F (135 degrees C) with the lid closed.
  3. 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.
  4. 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.
  5. 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.

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Reviews (4)

Rate This Recipe
KOZACK
8

KOZACK

This was a great recipe! The chicken was excellent. I cooked it without the mopping sauce but I will definitely try it with the mopping sauce next time

RainbowJewels
4

RainbowJewels

Beer can chicken is awesome and I make it all the time. Today I found we were out of propane on the grill so I decided to use my infrared (NuWave) oven to prepare it. I also wanted to jazz up my normal recipe which is usually just rubbed with simple spices due to my picky kids. I used an almost 8 lb chicken so I doubled this recipe. Instead of putting lime/lemon in the cavity I squeezed the juices into the can and also put some spices into the can. I placed the fruit wedges next to the chicken in the oven. I cooked it slow & low on 50% power for about 3 hours. The meat was SO juicy and tender and FULL of flavor. I highly recommend this recipe and method for beer can chicken!

Mitchrenee
3

Mitchrenee

Make two of these for Thanksgiving--- excellent results! Very moist, nice light citrus/garlicky taste- very moist. Sort of a crazy recipe stuffing all those limes and lemons into the chicken- but it worked great. The mopping sauce is highly recommended. If you are only doing one chicken you could cut the mopping sauce recipe in half and you would still have plenty of stuff to mop on the ole bird. Follow the cooking directions and you will have perfection.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 393 cal
  • 20%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 21.2 g
  • 7%
  • Protein
  • 33 g
  • 66%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 1653 mg
  • 66%

Based on a 2,000 calorie diet

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