This Cajun beer can chicken recipe is a smokey, spicy twist on the all-time favorite beer can chicken recipe (as kids we called this butt can chicken). Rubbed with a Cajun seasoning mix, over a can of Abita Beer with grilled andouille sausage. Heaven, there’s nothing better. Grab a cold one and let’s cook this Cajun beer can chicken recipe.
Cajun Beer Can Chicken
This Cajun beer can chicken recipe is a smokey, spicy twist on the all-time favorite beer can chicken recipe (as kids we called this butt can chicken). Rubbed with Cajun seasoning mix, over a can of Abita Beer and served with grilled andouille sausage. There's nothing better. Grab a cold one and let's cook this Cajun beer can chicken recipe
Ingredients
- 2 3 1/2 to 4 pound chicken
- 24 oz bottle TurboDog Abita Beer or cans of dark beer 2 - 12 oz bottles or cans
- 1 head of garlic - with cloves peeled
- 4 teaspoons dry Cajun seasoning see recipe or buy a blend like Tony Chachere's®
- 2 lbs Andouille Sausage
Instructions
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op open a can of Dark Beer empty 1/3 of the beer out to make it only 2/3 full of liquid or if using the Turbodog Abita Beer use a clean soda can and fill to 2/3 full.
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Lightly oil the exterior of the can with vegetable oil.
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Remove neck and gizzard and any additional parts, reserve for another use.
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Wash chicken inside and out and pat dry with paper towels.
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Loosen skin and rub 2 teaspoons of dry Cajun seasoning (or your favorite grilling rub or grill seasoning) under skin.
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Create slits in the chicken and stuff with peeled garlic cloves
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Sprinkle 2 tablespoons of seasoning into cavity
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Cover the tips of the leg bones with tin foil to prevent burning.
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Set up gas or charcoal grill for indirect grilling. For charcoal grills, mound briquettes into two piles on opposite sides of the grill. Light. Heat only one side of gas grill, at a temperature of 400 degrees F, if you have 3 burners heat both sides and cook chickens in the center.
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Stand the beer can on an aluminum pie plate, piece of aluminum foil or special beer can chicken roasting pan. Carefully ease the chicken onto the can, and spread drumsticks away from the body to support the bird in a tripod position.
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Add chicken, locating the bird between the two piles of charcoal on charcoal grills or gas grill with 3 burners, or on the side away from heat on gas grills.
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Add Andouille Sausage to grill when chicken is about 50 degrees from cooked through. Sausage should cook and be browned in about 20 minutes.
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Cover the grill and barbecue chicken over indirect heat for about 1 1/2 to 2 hours, or until the breast meat reaches 165 degrees F.
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Remove chicken carefully, as there may be hot liquid remaining in the can.
Recipe Notes
Serve with a refreshing watermelon feta salad, grilled corn-on-the-cob, and additional beer and craft sodas.
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