Ragin' Cajun Beer Can Chicken on the Char-Broil Big Easy

• Meat

  • 4 lb Chicken, whole

• Condiments

  • 1 tsp Liquid smoke

• Baking & Spices

  • 1 1/2 tbsp Cajun seasoning
  • 1 1/2 tbsp Old bay seasoning

• Oils & Vinegars

  • 1 Vegetable oil

• Beer, Wine & Liquor

  • 2 (12 ounce cans Beer

Found on lifesatomato.com

Description

Ingredients

• 4 pound whole chicken, trimmed of any hanging skin and fat, giblets etc removed
• 2 (12 ounce) cans beer (regular ole great American beer. No funky shaped cans!)
• 1 teaspoon liquid smoke
• Vegetable oil
• 1 1/2 tablespoons Old Bay seasoning
• 1 1/2 tablespoons Cajun seasoning

Directions

• Rinse the chicken in cold water. Transfer to a resealable bag or container.
• Whisk together 1 can of beer and the liquid smoke. Add to the container of chicken. Seal and refrigerate for 45 minutes, turning every 15 minutes to marinade the chicken.
• Fire up your Big Easy.
• Remove the chicken from the marinade and pat dry.
• Rub the chicken down with a bit of oil, getting in every nook and cranny.
• Combine the Old Bay and Cajun seasonings.
• Rub half of the seasonings all over the outside and inside of the chicken.
• Open the remaining beer and take a few good swigs. Then add the remaining rub to the beer can. Put your finger over the opening and shake a bit to combine.
• Place the beer can in the holder, if using. Latch it in.
• Carefully slide the chicken over the beer can.
• Transfer the chicken to a Char-Broil Big Easy basket and lower into the cooker.
• Cook until the chicken is done, reading 175 F in multiple places using an instant-read thermometer.
• Let rest 15 minutes before carving.