Chili Chicken on a beer can

That's probably the most basic BBQ recipe. it's fast, easy and yummy! For an even faster recipe, skip the brinning part.


Preparation: 10 min
Brining: 3-4 hours
Cooking: 1 1/2 hours
Resting: 30 min
Baste ingredients:

1/2 Beer can
1/2 cup aplle cider vinegar
1 Tbsp worcestershire sauce
1 Tbsp olive oil

Let  the chicken brine for a few hours, remove and pat dry. Set your Kamado to a nice 350F. Lightly baste with oil. Apply your favorite chicken rub in and out and sit the chicken on a beer can holder. Cook until 180F of internal temp, baste every 20 minutes.

Notes: I love my chicken the juiciest possible so i put a bit of foil to cover the neck cavity. If your beer can holder is in a pan, you can collect the drippings for a sauce!