Can Chicken Texas Style!!!!

Ingredients

• Servings: 1
• 1 (3 pound) whole fryer chicken
• 2 lemons, quartered
• 2 limes, quartered
• 1/2 teaspoon garlic salt, or to taste
• 1/4 teaspoon ground allspice, or to taste
• salt and ground black pepper to taste
• 6 tablespoons minced garlic, divided
• 3/4 (12 ounce) can
• 4 cups water
• 1 (12 fluid ounce) can or bottle
• 1 cup vinegar
• 6 tablespoons worcestershire sauce
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 3 tablespoons minced garlic
• 1 tablespoon salt
• 1 tablespoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ready Time: 8 hrs 30 mins


• rinse chicken and pat dry with paper towels. squeeze lemon and lime quarters over the chicken. mix garlic salt and allspice with salt and black pepper to taste in a bowl and rub the spices over the chicken skin; place squeezed lemon and lime quarters inside the chicken cavity. place 3 tablespoons minced garlic into cavity. wrap chicken in plastic wrap and refrigerate 6 to 8 hours.
• preheat grill for medium-low heat; a grill thermometer should read 275 degrees f (135 degrees c) with the lid closed.
• place remaining 3 tablespoons garlic into the partially full can of and sit chicken upright on the can, taking care not to lose any lemon and lime quarters and garlic.
• pour water, 1 12-ounce can of , vinegar, and worcestershire sauce into a saucepan over medium heat; stir in red onion, red bell pepper, 3 tablespoons minced garlic, salt, and black pepper. bring the mopping sauce to a boil, reduce heat, and simmer for 10 minutes. set sauce aside.
• place chicken upright with can the preheated grill and cook until the skin is browned and the meat is no longer pink inside, about 2 hours. an instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees f (70 degrees c). use a brush to spread mopping sauce on the chicken every 30 minutes as it cooks. discard leftover sauce.