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Smoked Maple Dijon Beer Can Chicken

Not only is this chicken brined in buttermilk, maple, dijon mixture, but it is smoked on a beer can with maple wood chips inside!
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes
Servings 1 Chicken

Ingredients

For the brine:

  • 1 Cup Buttermilk
  • 2 Tablespoons Grade B Maple Syrup
  • 2 Tablespoons Whole Grain Dijon Mustard
  • 1 Tablespoon Salt
  • Freshly Cracked Black Pepper
  • 1 Clove Garlic grated
  • 1/2 Teaspoon Dried Thyme

For the chicken:

  • 1, 3-4 Pound Whole Chicken
  • 1, 16/12 Ounce Can of Beer
  • 2 Tablespoons Small Maple Wood Chips

Instructions

  1. Remove the internal organs and neck from the chicken. Pat dry with paper towels.
  2. Add the buttermilk, maple syrup, dijon, salt, pepper, garlic, and thyme to a large gallon sealable plastic bag. Seal the bag and then shake it up to mix all the ingredients.
  3. Add the chicken to the bag, try to let out as much air as possible. Refrigerate the bag for 6-12 hours.
  4. Remove chicken from bag, set on a baking sheet lined with a wire rack to slightly drain.
  5. Pour out 1/2 the beer. Add the maple chips to the beer can. Place the chicken over the beer can and guide down until the can is securely in the cavity.
  6. If going the oven route: preheat your oven to 350 degrees F. Place the beer can chicken on a large roasting dish. Bake for 1 hour 15-30 minutes until golden and 170 degrees F internal temp.
  7. If going the grill route: Heat 1/2 your grill to high heat/flame. Carefully place the chicken on the cool side of the grill. Cook for 1 hour 30 minutes. Turn the chicken a few times to evenly heat all sides. Once internal temp is 170 degrees F, the chicken is cooked.
  8. Let the chicken cool for 10 minutes before carefully removing the can. Carve chicken and serve.