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Beer Can Chicken, Cajun Lemon Seasoned

This beer can Cajun lemon chicken is brined, then roasted in the oven for a flavorful and juicy taste experience. I used Slap Ya Mama Hot Cajun Seasoning, so I knew I needed to add a little balance in the flavor, so I decided to use my lemon flavor syrup in the brine and also to mix with the olive oil to rub on before dry seasoning. It's the perfect flavor balance.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 4 hours 40 minutes
Course dinner
Cuisine American

Ingredients
  

  • 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
  • You will also need one extra 12oz can light beer at room temperature and a beer can chicken holder for roasting chicken is recommended.
  • 2 tbsp olive oil I used Olivo Amigo Extra Virgin
  • 2 tbsp Nature’s Flavors Organic Lemon Flavor Syrup
  • 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

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

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.
  • Feel free to serve with fresh lemon slices to squeeze on for a little added bright citrus flavor. I paired this with green beans and sweet potato casserole for a nice balance.
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