Print

Flavorful Smoked Beer Can Chicken Thighs Recipe with Easy Alabama White Sauce

smoked beer can chicken thighs - featured image
Print Recipe

Smoky, tender chicken thighs steamed on a beer can and paired with a tangy, creamy Alabama white sauce. This easy recipe is perfect for outdoor cooking and delivers bold, comforting flavors.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 1 can of beer (12 oz / 355 ml), pale lager or ale
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt (adjust to taste)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper (optional)
  • ½ cup mayonnaise (Duke’s recommended)
  • ¼ cup apple cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon prepared horseradish
  • 1 teaspoon sugar
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your smoker or grill to 275°F (135°C) and set up for indirect heat with wood chips or chunks for smoke.
  2. Pat chicken thighs dry with paper towels and rub olive oil all over each thigh.
  3. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Rub the mixture evenly on all sides of the chicken thighs.
  4. Open the beer can and pour out or drink about half the can, leaving some liquid inside.
  5. Place the beer can on a sturdy surface and carefully mount the chicken thighs around the can, skin side out, so the can sits upright inside the cavity formed by the meat.
  6. Place the chicken and can upright on the smoker grates on the indirect heat side. Close the lid and smoke for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
  7. While the chicken smokes, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, sugar, black pepper, salt, garlic powder, and cayenne pepper (if using) in a bowl. Chill until ready to serve.
  8. Once cooked, carefully remove the chicken and tent with aluminum foil. Let rest for 10 minutes.
  9. Serve the chicken thighs slathered with Alabama white sauce or with the sauce on the side for dipping.

Notes

Keep smoker temperature steady at 275°F for juicy thighs. Use a reliable meat thermometer to ensure doneness. Pat chicken dry before seasoning for crispy skin. Let Alabama white sauce chill for at least an hour for best flavor. If no smoker, bake chicken on beer can at 350°F for about 1 hour and finish with broil for crisp skin. For dairy-free sauce, substitute mayonnaise with vegan mayo.

Nutrition

Keywords: smoked chicken, beer can chicken, Alabama white sauce, grilled chicken thighs, BBQ chicken, smoked meat, outdoor cooking, easy chicken recipe

Find it online: https://milacook.com/flavorful-smoked-beer-can-chicken-thighs-recipe-with-easy-alabama-white-sauce/