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Beer-Can Chicken with Cola Barbecue Sauce

Recipe courtesy of: 

Steven Raichlen’s recipe in Cooking Light Magazine, August 2003.

Print Recipe

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Amstel Light

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Coors Banquet

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Coors Light

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Miller 64

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Miller Genuine Draft

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Miller High Life

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Miller High Life Light

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Miller Lite

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Sharp's

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Serving Size: 

5-6

Ingredients: 

Chicken

  • 1  (12-ounce) can beer (we recommend the beers above)
  • 1  cup hickory wood chips 
  • 2  teaspoons kosher or sea salt 
  • 2  teaspoons brown sugar 
  • 2  teaspoons sweet paprika 
  • 1  teaspoon coarsely ground black pepper 
  • 1  (4-pound) whole chicken 
  • Cooking spray

Sauce

  • 1/2  cup cola 
  • 1/2  cup ketchup 
  • 2  tablespoons Worcestershire sauce 
  • 1/2  teaspoon instant onion flakes 
  • 1/2  teaspoon instant minced garlic 
  • 1 1/2  teaspoons steak sauce
  • 1/2  teaspoon liquid smoke 
  • 1/4  teaspoon black pepper 
Directions: 
  1. Soak wood chips in water for 1 hour. To create a drip pan, install a one use aluminum pan in grill, surround with coals and heat grill to medium heat. 
  2. Combine salt, sugar, paprika, and pepper in a small bowl. Set aside.
  3. Rinse chicken with water and remove all extra parts; pat dry
  4. Rub 6 teaspoons of spice mixture all over chicken, under skin of breasts and drumsticks and in the inner cavity; add extra spice to  half full beer can (beer will foam because of the salt)
  5. Place beer can into the chicken's inner cavity
  6. Remove excess water from wood chips and place half of the amount on the hot coals. Place chicken on grill rack. 
  7. Cover and grill 2 hours or until reaching 180 degrees; add other half of wood chips after 1 hour
  8. Gently remove can and chicken skin.
  9. For sauce, combine Cola and the rest of ingredients in a saucepan and bring to a boil. Let simmer for 6 minutes on reduced heat and serve with chicken.

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