Smokey Beer Can Chicken

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Servings: 4-6
Prep Time: 15 MINS
Cook Time: 120 MINS

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Step ONE

Prep the Chicken: Remove the Ranger chicken from its packaging and pat it dry with paper towels. Clip the wings and save them for later use. In a small bowl, mix smoked paprika, cumin, dried oregano, salt, and black pepper. Rub the spice mixture all over the chicken, including the cavity.

Step TWO

Prepare the Cooking Setup: Preheat your smoker to 325°F (163°C). Open the beer can and take a few sips or pour out about half of the beer. In a cast iron skillet or pie pan, mix apple cider vinegar, honey, and a splash of beer. Place the beer can in the center of the skillet or pan.

Step THREE

Beer Can Chicken Assembly: Carefully slide the whole chicken onto the beer can, so the can goes into the cavity and the chicken stands upright.

Step FOUR

Smoking the Chicken: Place the cast iron skillet with the beer can and chicken directly on the smoker grates. Add fresh herb sprigs into the beer can cavity. Close the smoker lid and let the chicken smoke at 325°F for about 2 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Step FIVE

Herb Brush and Basting: While the chicken is smoking, create an herb brush by tying fresh herbs together with kitchen twine. Mix a bit of olive oil with some of the beer and cider vinegar mixture in the pan. Periodically mop up juices from the pan using the herb brush and baste the chicken for extra flavor.

Step SIX

Finishing and Serving: Once the chicken is cooked through and has a beautiful golden-brown color, carefully remove it from the smoker.Let the chicken rest for about 10 minutes before carefully removing it from the beer can. Carve the chicken and serve it with your favorite sides, using the pan juices for drizzling.

1 pack	RANGER® Free Range Whole Chicken
1 tbsp.	Smoked paprika
1 tsp.	Cumin
1 tsp.	Dried oregano
	Salt and black pepper, to taste
1 can	Beer (of your favorite brand)
1/4 cup	Apple cider vinegar
2 tbsps.	Honey
2-3	sprigs Fresh herbs (rosemary, thyme, or sage)
	Olive oil, for basting
	Cooking spray or oil, for greasing
	Fresh parsley, chopped (for garnish)