Best 2 Cajun Smoked Beer Can Chicken Recipes

**Kick off your taste buds with a savory adventure as we introduce the Cajun Smoked Beer Can Chicken, a culinary masterpiece that blends smoky, spicy flavors with a tender, juicy chicken.**

Prepared with a flavorful Cajun rub and infused with the essence of aromatic beer, this dish promises an explosion of taste in every bite. Accompanying this main course are tantalizing recipes for Lemon Herb Butter, Grilled Corn on the Cob, and a refreshing Cucumber Salad, completing a delightful culinary journey. Embark on this flavor-filled expedition and treat your palate to a feast it will never forget.

Here are our top 2 tried and tested recipes!

CAJUN SMOKED BEER CAN CHICKEN

Cajun Smoked Beer Can Chicken image

This is the best chicken that I have ever had! I purchased a Big Green Egg Smoker and was looking for new recipes and discovered this. I found the recipe on the website The Smoker King (smokerking.com). I think the key part of this recipe is the injection. It makes the chicken so tender and juicy. The chicken is injected with a butter mixture. Leave it to me to find the only unhealthy recipe for chicken on the internet!

Provided by cstahl

Time 5h

Yield 1 chicken, 2-4 serving(s)

Number Of Ingredients 13

Ingredients

one whole chicken (3 or 4 lbs.)
3 garlic cloves
3 pieces of chopped onions
one 12 oz. beer
1/2 cup melted butter (room temperature)
2 tablespoons Tony Chachere's Seasoning (I used dizzy pig)
1 teaspoon garlic powder
1/2 cup vinegar
olive oil
tony chachere's seasoning to cover the outside of the chicken
1 cup apple cider
1/2 cup olive oil
spray bottle

Steps:

Directions:
1. Whisk all injection ingredients together.
2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to be even as possible, injecting about 1/2 of the mixture into the breasts, and the other 1/2 throughout the rest of the chicken.
3. Rub the chicken down with olive oil, and apply an even layer of Tony's Cajun Seasoning to the bird.
4. Drink half of the beer, widen the opening at the top of the can, then put the garlic and onion in the can.
5. Place the bird on the can. It should sit up by itself. You may have to prop the legs forward to make it sit up.
6. Preheat your smoker to about 250 F degrees. I use hickory for chicken; charcoal works well too.
7. Mix the mop ingredients in the spray bottle and shake before each use.
8. Put the chicken on the smoker and spray the chicken with the mop about every 30 minutes to keep it moist.
8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest meat reaches 175 F Degrees.

BEER-BRINED BEER-CAN CHICKEN

Beer-Brined Beer-Can Chicken image

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

Ingredients

1 12-ounce can beer (preferably lager or pale ale)
1/2 cup packed light brown sugar
1/2 cup kosher salt
2 wide strips orange zest (removed with a vegetable peeler)
1/4 cup fresh orange juice
3 cardamom pods
For the chicken:
1 4-to-5-pound roasting chicken, giblets removed
1 tablespoon extra-virgin olive oil
4 cloves garlic, smashed
1 tablespoon packed light brown sugar
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
1/4 teaspoon ground allspice
Kosher salt and freshly ground pepper
1 12-ounce can beer (preferably lager or pale ale), at room temperature

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.

Tips:

Choose the right chicken: A 3-4 pound whole chicken is ideal for this recipe. Make sure the chicken is completely thawed before cooking.
Use a well-seasoned cast iron skillet: A cast iron skillet will help to evenly cook the chicken and create a crispy skin. If you don't have a cast iron skillet, you can use a roasting pan.
Use a flavorful beer: The beer that you use will add flavor to the chicken, so choose one that you enjoy drinking. A light beer will work well, but you can also use a darker beer for a more robust flavor.
Smoke the chicken at a low temperature: Smoking the chicken at a low temperature will help to cook the chicken evenly and prevent it from drying out. Aim for a temperature of 225-250 degrees Fahrenheit.
Let the chicken rest before serving: Once the chicken is cooked, let it rest for 10-15 minutes before serving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Smoked beer can chicken is a delicious and easy-to-make recipe that is perfect for a backyard cookout or a casual dinner. The combination of the smoky flavor from the smoker and the flavorful beer creates a moist and tender chicken that is sure to be a hit with everyone. So next time you're looking for a new way to cook chicken, give this recipe a try.