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Elevate Your Grilling Game: Smoked Beer Can Chicken with Lemon-Herb Marinade

Calling all grill masters and aspiring BBQ enthusiasts! Get ready to experience a whole new level of juicy, flavorful chicken with this Smoked Beer Can Chicken recipe. This method utilizes the magic of indirect heat smoking to create a crispy skin, incredibly tender meat, and a smoky depth of flavor that will have everyone begging for seconds!

Beyond the Rotisserie:

While rotisserie chicken is a convenient option, this recipe takes things a step further by utilizing a unique smoking technique. Standing the chicken upright on a can of beer allows the cavity to fill with steam and flavorful beer vapors, resulting in incredibly moist and tender meat.

The Power of Marinade:

The secret weapon in this recipe is our flavorful lemon-herb marinade. This marinade, featuring fresh herbs like cilantro and a touch of white wine, infuses the chicken with a vibrant citrusy aroma and a delicious herbal essence. Don’t miss my signature garlic-shallot puree, which adds an extra layer of savory depth.

Ready to Smoke Up a Feast?

Gather your ingredients and let’s get smoking!

Ingredients:

For the Marinade:

Fresh Cilantro: Adds a vibrant, citrusy note.
Fresh Lemon: The zest and juice provide a refreshing acidity and brightness.
White Wine: Enhances the flavor profile and helps tenderize the chicken.
Extra Virgin Olive Oil: Forms the base of the marinade and adds healthy fats.
Garlic-Shallot Puree: My secret weapon for adding an amazing savory depth.
Salt and Pepper: Season the chicken to perfection.

For the Smoked Beer Can Chicken:

Whole Chicken: Choose a fresh, whole chicken for the best results.
Dried Sage: Adds a subtle earthiness that complements the other flavors.
Melted Butter: Used for basting and keeping the skin moist.
Beer (1 Can): Any type of beer will work, but consider using a flavorful option like an amber ale or a stout for an extra layer of complexity.

My Signature Garlic-Shallot Puree (Optional):

Garlic Cloves
Shallots
Olive Oil
Salt

Watch how to make this recipe!

Step-by-step Instructions (Print the Recipe Below)

Craft the Flavorful Marinade: In a large bowl, combine the chopped cilantro, lemon zest and juice, white wine, olive oil, garlic-shallot puree (if using), salt, and pepper.
Marinate the Chicken: Pat the chicken dry and place it in the marinade. Ensure the chicken is completely submerged. Cover the bowl and refrigerate for at least 2 hours, or ideally, overnight for maximum flavor infusion.
Prepare the Smoker: Preheat your smoker to 225°F (110°C) and add your chosen wood chips for smoke flavor. Hickory or applewood work particularly well with chicken.
Set Up the Beer Can Chicken: Remove the chicken from the marinade and discard the marinade. (Tip: You can reserve some marinade for basting later if desired.) Pat the chicken dry once again. Season the cavity of the chicken with some dried sage.
Open the beer can (about ¾ of the way down) and take a few sips (optional, but a fun perk!). Place the chicken upright on the beer can holder.
Baste and Smoke: Brush the chicken generously with melted butter. Place the chicken in the preheated smoker and smoke for about 2-3 hours. Baste the chicken with melted butter every 30 minutes or so for optimal moisture and crispy skin.
Check for Doneness: After 2 hours, start checking the internal temperature of the chicken using an instant-read thermometer. The chicken is considered safe to eat when the thickest part of the thigh reaches 165°F (74°C).
Rest and Enjoy!: Let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in an even more flavorful and tender experience.
Serve it with some potato salad and Cole slaw for a nice weekend party with friends!

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