SPICY CAJUN BBQ BEER-CAN CHICKEN
Servings: 4 servings
Prep Time: 15
Cook Time: 90
1 (3 to 4 pound) whole chicken
1 (12 ounce) can beer or non-alcoholic malt beverage, divided
1/2 cup CATTLEMEN'S® Award Winning Classic Barbecue Sauce
1/4 cup FRANK'S® REDHOT® Cayenne Pepper Sauce or FRANK'S® REDHOT® XTRA HOT Cayenne Pepper Sauce
2 tablespoons Cajun spice or Southwest seasoning blend
4 sprigs fresh thyme
Spicy Cajun BBQ Sauce:
1/3 cup CATTLEMEN'S® Award Winning Classic Barbecue Sauce
3 tablespoons beer or non-alcoholic malt beverage
2 tablespoons butter
1 tablespoon FRANK'S® REDHOT® Cayenne Pepper Sauce or FRANK'S® REDHOT® XTRA HOT Cayenne Pepper Sauce
1 teaspoon Cajun spice or Southwest seasoning blendDIRECTIONS:
Combine 1/2 cup beer, 1/2 cup barbecue sauce, 1/4 cup Frank's RedHot Sauce and 2 tbsp. spice blend. Following manufacturer's instructions, fill injection needle with marinade. Inject chicken in several places at least 1-inch deep. Place chicken into resealable plastic food storage bag. Pour any remaining marinade over chicken. Seal bag; marinate in refrigerator 1 hour or overnight.
Meanwhile, prepare Spicy Cajun BBQ Sauce: In saucepan, combine 1/3 cup barbecue sauce, 3 tbsp. beer, 2 tbsp. butter, 1 tbsp. Frank's RedHot Sauce and 1 tsp. spice blend. Simmer 5 minutes. Refrigerate and warm just before serving.
Using can opener, punch several holes in top of beer can. Place thyme into can. Insert can upright into cavity of chicken, arranging chicken legs forward so chicken stands upright.
Place chicken upright over indirect heat on barbecue grill. Cook on a covered grill on medium-high (350°F), about 1 1/2 hours until thigh meat registers 180°F internal temperature. (Cover chicken with foil if it becomes too brown while cooking.) Let stand 10 minutes before serving. Using tongs, carefully remove chicken from can. Cut into quarters to serve. Serve with Spicy Cajun BBQ Sauce.
Alternate Marinate Method: Prepare marinade as above and marinate chicken 3 hours or overnight in refrigerator.
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