Saturday, March 16, 2013

Rick's Cajun Beer Can Chicken

This is a great way to make a delicious chicken on the grill without a whole lot of fuss.  I learned this dish from Steve Reichlen at “Barbeque University,” held at the Greenbrier Resort in West Virginia.  It is simplicity itself and yields a tender, juicy and tasty bird every time.


1 whole chicken
1 can of beer
Cajun Seasoning (use Rick’s Ragin’ Cajun Rub for best results)
1/4 cup Duke’s Mayonnaise


Remove the giblet packet from the cavity

Rinse the bird thoroughly, inside and out.

Remove the pop-up temperature indicator and discard.

Pat the bird dry with a paper towel.

Cut off the excess fat and skin near the body cavity.

Cut small slits in the skin near the bottom of the breasts.

Tuck the tips of the wings into the slits.  This will keep the wings from burning on the grill.

Open a beer and place it in the holder, if you have one.

Season the inside of the chicken with Cajun seasoning. Then season the outside.

Coat the seasoned chicken with a light layer mayonnaise.

Make sure you rub the mayo into all the nooks and crannies.

Season the outside again and place the seasoned chicken over the beer can.

Light a charcoal fire and place a aluminum pan between the two mounds of hot coals.

Replace the grate and put the seasoned chicken with the beer inside on the middle of the grill grate.

Place some wood chips on the hot coals.  I don’t soak them.

Close the lid and cook at 300 to 350 degrees for about 1-1/2 hours until the internal temperature of the breast meat is 170 degrees.

Remove from the grill and let the bird rest for 10-20 minutes to allow the juices to re-incorporate into the meat.

Carve and serve with your favorite side dishes. Enjoy!

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