Beer Can Chicken, Cajun Lemon Seasoned

For the FULL recipe with step-by-step photo instructions and printable recipe card, visit:   www.inspirationapron.com

Ingredients:

For the Brine:

• 2 cups water (+ more later)
• 1 cup Nature’s Flavors Organic Lemon Flavor Syrup
• 1 tbsp sea salt or kosher salt (NOT regular table salt or it will be overly salty)
• 1 1/2 tbsp Slap Ya Mama Cajun Seasoning (Hot blend)
• 1/2 tsp minced garlic
• (1) 12oz can light beer (or you can substitute with white wine, ginger ale, chicken broth or white grape juice)
• 5-6 lb. whole chicken, giblets removed (you can discard or cook and eat the giblets, it also makes a good gravy!)
• 4 cups ice

For roasting: You will also need one extra 12oz can light beer at room temperature and a beer can chicken holder for roasting chicken is recommended.

For Lemon Oil Rub:

• 2 tbsp olive oil (I used Olivo Amigo Extra Virgin)
• 2 tbsp Nature’s Flavors Organic Lemon Flavor Syrup

For Dry Seasoning:

• 2 tbsp light brown sugar
• 2 tbsp sea salt
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 1/2 tsp black pepper
• 1 tsp Slap Ya Mama Cajun Seasoning (Hot blend)
• 1 tsp garlic powder
• 1 tsp ground sage

Instructions:

First, make the base for brine:

Add all brine ingredients, except beer, chicken, and ice (using only the 2 cups water) to a medium sauce pot and heat to boiling, stirring occasionally.

Remove from heat and transfer mixture into a large stock pot, then add ice and stir until dissolved. Add cold water until a little over half full and give it a quick stir.

Gently add chicken into the brine mixture, then add more water or beer just until chicken is covered.

Cover and place into refrigerator for at least 3-4 hours.

Prepare a roasting pan by covering bottom with heavy-duty aluminum foil and place beer can chicken holder in center. Open the can of beer and pour out about 1/4 of beer in center of pan, then place can in holder.

Preheat oven to 385℉ / 196℃ and remove any extra racks, leaving only the very bottom position one to cook on.

In a small bowl, stir together the olive oil and lemon syrup.

In a separate small bowl, whisk together seasoning dry rub until well blended.

Remove chicken from brine mixture and pat dry with paper towels.

Brush or rub olive oil/lemon mixture all over chicken, then rub on dry seasoning all over, even under breast skin. If desired, use a knife to cut a small slit on each side of skin to tuck wings into. (This will help prevent wing tips from overcooking.)

Place chicken on lower oven rack and roast for 80-105 minutes or until chicken reaches an internal temperature of 165 or higher, when checked in the thickest part of the breast.

If desired, place a loose piece of aluminum foil over chicken to prevent further browning/charring. Personally, I love a crispy, charred skin! 😋

When removed, let rest for at least 15 minutes before slicing or serving.

Results: This chicken had the perfect slight heat on the inside and very juicy, with a crispy and flavorful more spicy skin that was deliciously additive! This will definitely be a repeat recipe for our family. Feel free to serve with fresh lemon slices to squeeze on for a little added flavor. I paired this with green beans and sweet potato casserole for a nice balance.