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Beer-Can Chicken
As much fun to make as it is to eat, this recipe turns out beautifully moist chicken. The chicken roasts from the outside and steams from the inside. No need to use premium beer -- the cheap stuff works just as well.
PREPARATION TIME: 10 minutes
COOKING TIME: 45 to 60 minutes
NUMBER OF SERVINGS: 4
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INGREDIENTS:
1 whole chicken (2 1/2 to 3 pounds)
3 to 4 tablespoons dry spice rub (or make your own with equal parts paprika, onion powder, garlic powder, salt, and pepper to taste)
1 can beer
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DIRECTIONS:
1. Heat grill to medium. If using a charcoal grill, place the coals around the outside edge of the grill. If using a gas grill, leave one burner off.
2. Rub chicken inside and out with dry rub. Loosen skin slightly and sprinkle a bit of dry rub between the skin and the flesh.
3. Open the beer can and pour out half. Place the beer can on the grill, in the center if using charcoal or over the unlit burner on a gas grill. "Sit" the chicken on top of the beer can (the beer can should fit inside the chicken cavity) with its legs spread to form a "tripod" on the grill.
4. Close the grill lid and cook the chicken until done, about 45 to 60 minutes. Carefully remove the chicken and can from the grill.
5. Cut chicken into 6 pieces: 2 thighs, 2 drumsticks, 2 breast halves. One serving equals one thigh plus one drumstick, or 1/2 breast. Remove skin before eating.
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Nutrition Per Serving:
Per serving (1 thigh plus 1 drumstick, or 1/2 breast; skin removed): Calories 185, fat 6.5 g, saturated fat 2 g, cholesterol 90 mg, sodium 85 mg, carbohydrate 0 g, fiber 0 g, protein 29 g.
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Tips:
"We LOVE this! I use a rotisserie chicken seasoning on the chicken and it is AWESOME! All my relatives thought I was insane, grilling chicken outside when it was zero degrees, but I like the chicken so much, I didn't mind. You just have to remember that when it's THAT cold outside, the temperature inside the grill stays lower too -- so I ended up taking the chicken into the house and finished roasting it in the oven. It's really great how lots of the fat just runs right off the chicken in this recipe. Five stars! If you make this in the oven, just set the chicken on the beer can inside a pan with sides (to catch all the fat that runs off the chicken). Enjoy!"
-- Posted by Scooby
"I roasted the chickens in the oven. I added a few drops of liquid smoke to the beer and set the oven at 300 degrees and let it go for about 2 hours. My family loved it. Now I can hardly wait to try it on the grill."
-- Posted by sonj1951
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