Beer Can Chicken Texas Style!!!!

A whole chicken gets a rub of spices and a stuffing of lemon, lime, and garlic. The chicken is grilled with a can of beer and mopped with a beer-flavored sauce as it cooks.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 393 Calories

Ingredients

• 1 tablespoon salt
• 4 cups water
• 1 (12 fluid ounce) can or bottle beer
• salt and ground black pepper to taste
• 1 tablespoon ground black pepper
• 3 tablespoons minced garlic
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 6 tablespoons Worcestershire sauce
• 2 limes, quartered
• 2 lemons, quartered
• 1 cup vinegar
• ½ teaspoon garlic salt, or to taste
• 1 (3 pound) whole fryer chicken
• ¼ teaspoon ground allspice, or to taste
• 6 tablespoons minced garlic, divided
• ¾ (12 ounce) can beer

Recipe Instructions

Step 1

Rinse chicken and pat dry with paper towels. Squeeze lemon and lime quarters over the chicken. Mix garlic salt and allspice with salt and black pepper to taste in a bowl and rub the spices over the chicken skin; place squeezed lemon and lime quarters inside the chicken cavity. Place 3 tablespoons minced garlic into cavity. Wrap chicken in plastic wrap and refrigerate 6 to 8 hours.

Step 2

Preheat grill for medium-low heat; a grill thermometer should read 275 degrees F (135 degrees C) with the lid closed.

Step 3

Place remaining 3 tablespoons garlic into the partially full can of beer and sit chicken upright on the beer can, taking care not to lose any lemon and lime quarters and garlic.

Step 4

Pour water, 1 12-ounce can of beer, vinegar, and Worcestershire sauce into a saucepan over medium heat; stir in red onion, red bell pepper, 3 tablespoons minced garlic, salt, and black pepper. Bring the mopping sauce to a boil, reduce heat, and simmer for 10 minutes. Set sauce aside.

Step 5

Place chicken upright with beer can onto the preheated grill and cook until the skin is browned and the meat is no longer pink inside, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Use a brush to spread mopping sauce on the chicken every 30 minutes as it cooks. Discard leftover sauce.