Mesquite-Smoked Beer Can Chicken – a delicious recipe with mesquite wood chips, chicken, olive oil, chili powder, brown sugar, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Soak wood chips in water for 30 minutes; drain well.
2
Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of an aluminum foil pan liberally with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan.
3
Remove giblets and neck from chicken, and discard. Starting at the neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
4
Combine oil and next 5 ingredients (through black pepper) in a bowl. Rub spice mixture under loosened skin and over drumsticks and breasts; let stand 20 minutes.
5
Discard 6 ounces beer from can. Holding chicken upright with the body cavity facing down, insert beer can into cavity. Place chicken, upright, on grill rack covering left burner, spreading legs out to form a tripod. Cover and grill 1 1/2 hours or until a thermometer inserted in thigh registers 165u00b0. Place chicken and can on cutting board; let stand 10 minutes. Discard can and skin.
89
kcal
Calories
5
g
Fat
3
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups mesquite wood chips, 1 (4-pound) whole chicken, 1 tablespoon olive oil, 2 teaspoons chili powder, and more.
Yes, Mesquite-Smoked Beer Can Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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