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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.

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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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.