Smoked Faux-B-Que Beer Can Chicken With Cola BBQ Sauce

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Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I have made beer can chicken for just about EVER and I swear by it, crispy skin, delicious incredibly moist meat... You've just gotta try it. I have taken from a recipe here & a recipe there & put this together and it is by FAR the BEST beer can chicken I've EVER had!!! I hope you'll think so too. It is a bit spicy the way I make it but you can cut the chili pepper if you don't like that much heat. The smoked paprika adds a lovely smokey flavor I just love... The beer bubbles up & over and bastes the chicken while it cooks giving it an incredible flavor. You'll want to pick up some mesquite smoker chips (from the bar-b-que aisle) - soak 2 or 3 handfulls for 1/2 hour & place in the bottom of a broiler pan, water & all. Of course it will come out smokier if you cook this on a grill which is preferable but in a pinch the oven will steam @ 400 degrees. This would be awesome for company but you'll need more than one chicken, there's never anything left but bones when I make this recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Mix the dry ingredients for the rub. You'll have extra for next time.
  3. Rinse & pat dry the chicken setting aside giblets, etc. for another use.
  4. Liberally season the chicken with the rub inside & out as well as gently pulling open a pocket in at the base of the neck over each breast & adding rub.
  5. Pop the tab of a regular size can of beer, I use Bud. Pour half the beer into the broiler pan with the chips and stuff 3 cloves garlic & 2 sprigs fresh rosemary into the can, spoon about a teaspoon of the rub into the can as well & then push the bird down onto it so that it sits snugly. You'll want the chicken to sit upright over the upright can (I only add this because a certain friend of mine asked how I kept the beer from spilling out when I laid the chicken down, it's okay, she's blonde).
  6. After 30 minutes turn oven up to 400 degrees so chips smoke.
  7. About 15 minutes before the chicken is done combine the sauce ingredients & bring to a boil until it reduces to about 1/4. Serve with chicken.
  8. I have a rack that I can insert the can into that holds the bird up but you can place a pie dish over the chips & balance the chicken & can to make it more stable if you don't have a rack (sold through Cabella's).
  9. Roast in oven for about an hour. I've tried lower temperatures but 400 makes the chips smoke & that's what you want.
  10. To remove chicken I slice up the belly so it comes more easily off the can ~ can will be extremely hot so be careful!
  11. Enjoy.