Courtesy of: H-E-B Showtime
6 Servings
1 Large Whole Chicken (about 3 1/2 lbs.)
2 teaspoons Chicken Fajita Seasoning
1 can (12 oz.) Beer (we actually use other liquids instead of the beer, but this is the original)
1 cup chopped Onion
1 Garlic Clove, chopped
1/2 cup Juice from Jalapeño Peppers
1. Season the chicken inside and out with the fajita seasoning and set aside.
2. Empty out one half of the beer. Fill the beer can with the chopped onion and garlic. Add the pickled jalapeño pepper's juice into the beer can with the onion mixture.
3. Place the filled beer can into a pan or a special beer-can chicken rack. Set the chicken, cavity side down, on top of beer can. Cover chicken with plastic wrap and keep refrigerated until ready to grill.
4. Prepare charcoal or gas grill for cooking (350°F). Place the prepared chicken on beer can holder over the indirect heat side of the grill. Grill the chicken for 2 hours or until fully cooked with an internal temperature from the thickest part of the thigh of 180°F. Carefully remove the chicken and can holder from the grill and allow to set for 10 minutes. Remove the chicken from the can and place on a cutting surface and cut into 6 or 8 portions. Empty the can contents, onions and juice, over the cut chicken pieces.
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