Cajun Smoked Beer Can Chicken
Transform your backyard BBQ game with this mouthwatering Cajun Smoked Beer Can Chicken—a smoky, juicy masterpiece bursting with bold Cajun flavor. This recipe combines a perfectly seasoned whole chicken, marinated with a robust dry rub of Cajun seasoning, paprika, brown sugar, and garlic, and the steaming magic of a beer can to create tender, fall-off-the-bone meat. Infused with aromatic wood chips and smoked low and slow at 250°F, this chicken delivers the perfect balance of smoky heat and subtle sweetness in every bite. Ideal for weekend cookouts, this show-stopping dish pairs beautifully with classic Southern sides like coleslaw, cornbread, or roasted vegetables. Whether you're a smoking pro or a first-time griller, this recipe is sure to dazzle your guests and make any meal unforgettable.
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 2 tablespoons Olive oil
- 3 tablespoons Cajun seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 tablespoon Brown sugar
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 12 oz Beer (can)
- 1 cup Smoking wood chips
Instructions
Preheat your smoker to 250°F (120°C) and soak 1 cup of wood chips in water for at least 30 minutes.
Remove the chicken from its packaging, pat it dry with paper towels, and remove any giblets if included.
Rub the chicken inside and out with olive oil to help the seasoning stick.
In a small bowl, mix together the Cajun seasoning, garlic powder, paprika, brown sugar, kosher salt, and black pepper to create the dry rub.
Generously apply the dry rub all over the chicken, making sure to get under the skin where possible for maximum flavor.
Open a can of beer and pour out (or drink) about one-third of it, leaving the remaining two-thirds in the can.
Using a can opener, remove the top of the beer can for better steam circulation. Place the can in the cavity of the chicken so that the bird is sitting upright.
Carefully position the chicken (with the beer can base) on the smoker grates, ensuring it stands upright and stable.
Scatter the soaked wood chips directly onto the smoker’s charcoal or place them in the smoker box for a gas smoker.
Smoke the chicken at 250°F (120°C) for approximately 2 hours or until the internal temperature of the thickest part of the chicken (thigh) reaches 165°F (74°C).
Once done, carefully remove the chicken from the smoker using tongs or heat-resistant gloves, ensuring you do not spill the hot beer.
Let the chicken rest for 10-15 minutes to retain its juices before carving and serving.
Serve hot with your favorite sides like coleslaw, cornbread, or roasted vegetables.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 6710 mg | 292% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.8 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
