Beer Can Chicken Texas Style!!!! Recipe -
Beer Can Chicken Texas Style!!!! Recipe
  • READY IN 8+ hrs

Beer Can Chicken Texas Style!!!!

Recipe by  

"A great way to cook whole fryer chickens. I added my mopping sauce to keep the birds from drying out."

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Ingredients Edit and Save

Original recipe makes 1 whole chicken Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs 10 mins

    8 hrs 30 mins


  1. Rinse chicken and pat dry with paper towels. Squeeze lemon and lime quarters over the chicken. Mix garlic salt and allspice with salt and black pepper to taste in a bowl and rub the spices over the chicken skin; place squeezed lemon and lime quarters inside the chicken cavity. Place 3 tablespoons minced garlic into cavity. Wrap chicken in plastic wrap and refrigerate 6 to 8 hours.
  2. Preheat grill for medium-low heat; a grill thermometer should read 275 degrees F (135 degrees C) with the lid closed.
  3. Place remaining 3 tablespoons garlic into the partially full can of beer and sit chicken upright on the beer can, taking care not to lose any lemon and lime quarters and garlic.
  4. Pour water, 1 12-ounce can of beer, vinegar, and Worcestershire sauce into a saucepan over medium heat; stir in red onion, red bell pepper, 3 tablespoons minced garlic, salt, and black pepper. Bring the mopping sauce to a boil, reduce heat, and simmer for 10 minutes. Set sauce aside.
  5. Place chicken upright with beer can onto the preheated grill and cook until the skin is browned and the meat is no longer pink inside, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Use a brush to spread mopping sauce on the chicken every 30 minutes as it cooks. Discard leftover sauce.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the mopping sauce ingredients. The actual amount of the sauce consumed will vary.

Reviews More Reviews

Aug 12, 2012

This was a great recipe! The chicken was excellent. I cooked it without the mopping sauce but I will definitely try it with the mopping sauce next time

May 09, 2013

Beer can chicken is awesome and I make it all the time. Today I found we were out of propane on the grill so I decided to use my infrared (NuWave) oven to prepare it. I also wanted to jazz up my normal recipe which is usually just rubbed with simple spices due to my picky kids. I used an almost 8 lb chicken so I doubled this recipe. Instead of putting lime/lemon in the cavity I squeezed the juices into the can and also put some spices into the can. I placed the fruit wedges next to the chicken in the oven. I cooked it slow & low on 50% power for about 3 hours. The meat was SO juicy and tender and FULL of flavor. I highly recommend this recipe and method for beer can chicken!


4 Ratings

Nov 22, 2012

Make two of these for Thanksgiving--- excellent results! Very moist, nice light citrus/garlicky taste- very moist. Sort of a crazy recipe stuffing all those limes and lemons into the chicken- but it worked great. The mopping sauce is highly recommended. If you are only doing one chicken you could cut the mopping sauce recipe in half and you would still have plenty of stuff to mop on the ole bird. Follow the cooking directions and you will have perfection.

Jun 04, 2013

Meat was very moist, but not very flavorful for the amount of work involved in mopping sauce. Would not make this again. Too much work for a regular tasting chicken.


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  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 21.2 g
  • 7%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 33 g
  • 66%
  • Sodium
  • 1588 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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