Drunken Chicken
A grilled beer can chicken features a moist, flavorful bird with a spicy kick from crab boil and Cajun seasonings infused into the beer.
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Instructions
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Prepare a 12-inch piece of folded aluminum foil on the grill grates.
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Trim excess fat from the chicken, rinse, pat dry, then season thoroughly inside and out with Cajun seasoning, including under the breast skin.
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Pour 1 ounce from a can of beer, then add liquid crab boil to the remaining beer.
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Create pockets under the chicken skin and pour the crab boil-infused beer into these areas, or use an injection needle.
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Place the chicken over the beer can and set it on the foil-covered grill.
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Close the grill and cook for 45-60 minutes, or until the breast reaches 1650F and thighs reach 1750F.
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Using heat-resistant gloves, transfer the chicken and can to a cutting board with a lip to collect juices.
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Remove the beer can, tent the chicken with foil, and let it rest for 8-10 minutes before carving.
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Reserve any accumulated juices for sauce.