Cajun BBQ Beer-can Chicken
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Grill, Charcoal or Gas
- Marinade Injector
Ingredients
- 4 cans beer, (12 oz / 330 ml)
- 1 ½ cups BBQ sauce
- ¾ cup Cajun seasoning, or Southwest seasoning mix
- 3 whole chickens, (3-4 lbs / 1 ½-2 kilos each)
- 12 sprigs fresh thyme
For the Cajun BBQ Sauce
- 1 cup BBQ sauce
- ½ cup beer
- ¼ cup butter, (¼ block / ½ stick)
- 1 tablespoon Cajun seasoning, or Southwest seasoning mix
Instructions
- In a mixing bowl, mix together 1 can of beer, 1½ cups BBQ sauce, and ½ cup of Cajun seasoning.
- Follow the manufacturers instructions on filling your marinade injector. Inject chickens in several places at least 1 inch deep.
- Place chickens in zip lock bags, divide any remaining marinade between the bags and pour in. Seal bags and place in the fridge to marinate for 1-3 hours, or even overnight.
- While the chickens are marinating, prepare the Cajun BBQ Sauce. In a saucepan, add 1 cup BBQ sauce, ½ cup beer, butter, and 1 tablespoon Cajun seasoning. Place on medium low heat and mix together, simmer for 5 minutes. Remove from heat, allow to cool, then cover and place in the fridge until serving. Use the beer from the next step.
- Open the remaining 3 cans of beer, pour out about ½ cup beer from each can, then use a can opener and punch several holes in the tops of the cans. Spoon about 1 tablespoon Cajun seasoning into each can and insert 4 sprigs of thyme into each can.
- Prepare your grill for indirect cooking on medium high heat (180° C / 350° F).
- Remove chicken from bags and discard bags and marinade. Place 1 can into the cavity of a chicken and place the can upright, arrange the legs to hold the chicken upright. Repeat with other chickens.
- Place chickens upright on the grill over indirect heat. Cover grill and allow the chickens to cook for about 1 ½ hours or until a meat thermometer reads 83° C (180° F) internal temp. Cover chickens with foil if they become too browned during the cooking time.
- Remove chickens from the grill and allow to rest 10 minutes. Use tongs to carefully remove the cans.
- While the chickens are resting, reheat the Cajun BBQ Sauce.
- Cut each chicken into quarters, serve with the hot Cajun BBQ Sauce and sides of your choice, enjoy.
Notes
Low cost per serving.
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