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Can-Can Chicken

Can-Can Chicken
I spray my chicken with a mixture of 2 cups apple cider and 1 tablespoon balsamic vinegar. This adds moisture to the crisp skin, but will require an additional 15 to 30 minutes of cooking time. —Steve Bath, Lincoln, Nebraska
6 ServingsPrep: 30 min. + chillng Grill: 1-1/4 hours + standing

Ingredients

  • 1 tablespoon kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds)
  • 1 can (12 ounces) beer

Directions

  • In a small bowl, combine the first seven ingredients. Loosen skin
  • from around the chicken breast, thighs and legs. Rub the spice
  • mixture onto and under skin. Tuck wing tips behind the back.
  • Refrigerate for 1 hour.
  • Prepare grill for indirect grilling, using a drip pan. Pour out half
  • of the beer, reserving for another use. Poke additional holes in top
  • of the can with a can opener. Holding the chicken with legs pointed
  • down, lower chicken over the can so it fills the body cavity.
  • Place chicken over drip pan; grill, covered, over indirect medium
  • heat for 1-1/4 to 1-1/2 hours or until meat juices run clear. Remove
  • chicken from grill; cover and let stand for 10 minutes. Remove
  • chicken from can. Yield: 6 servings.
© Taste of Home 2011 Tasteofhome Logo

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Can-Can Chicken (continued)

Nutrition Facts: 1 serving (1 piece) equals 321 calories, 17 g fat (5 g saturated fat), 102 mg cholesterol, 1,031 mg sodium, 4 g carbohydrate, trace fiber, 33 g protein.
© Taste of Home 2011 Tasteofhome Logo