- 1 (3 pound) whole fryer chicken
- 2 lemons, quartered
- 2 limes, quartered
- 1/2 teaspoon garlic salt, or to taste
- 1/4 teaspoon ground allspice, or to taste
- salt and ground black pepper to taste
- 6 tablespoons minced garlic, divided
- 3/4 (12 ounce) can beer
- 4 cups water
- 1 (12 fluid ounce) can or bottle beer
- 1 cup vinegar
- 6 tablespoons Worcestershire sauce
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 3 tablespoons minced garlic
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 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.
- Preheat grill for medium-low heat; a grill thermometer should read 275 degrees F (135 degrees C) with the lid closed.
- 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.
- 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.
- 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.
05/04/2018
recipepes.com
Beer Can Chicken Texas Style!!!!, recipe
PT15M
PT1H
5
455 calories
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