Step into summer with succulent chicken infused with citrusy notes and kissed by smoky goodness. A must-try for grilling season!
Orange Beer Can Smoked Chicken
- Total Fat35 g
- Cholesterol255 mg
- Sodium370 mg
- Total Carbohydrate3 g
- Protein43 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
2 cans favorite orange beer
1 teaspoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons salt
3 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1/4 cup molasses
1/2 orange, squeezed
1 teaspoon course ground pepper
1 tablespoon apple cider vinegar
- Set up grill for indirect cooking with your favorite Applewood Chips: For gas grill, prepare chips as needed in a smoker box or aluminum smoker bag, place directly over flames, preheat all burners on high. Turn one burner off; place food over “off” burner when ready. Reset remaining burner(s) to medium or temperature goal of 275°F. Close lid. For charcoal grill, arrange hot coals around outer edge of grill, sprinkle soaked wood chips over coals; place disposable pan in open space; place food over open area when ready. Close lid. Heat to medium or temperature goal of 275°F.
- Mix all dry ingredients plus fresh squeezed orange juice, molasses, Worcestershire sauce and apple cider vinegar to create a loose paste.
- Prepare your hens by patting dry and stretching the cavity to leave enough room for beer can.
- Glaze hens with paste on both outside and inside of hens. Make sure they are fully covered.
- Use a can opener to carefully remove whole top of the can. Please be careful of sharp edges.
- Carefully place seasoned hens over bear can until nicely balanced.
- Place hens in their designated spots not directly over flames. Cover with lid and smoke for 2 hours or until internal temperature reaches 180°F.