This is a stand-up chicken that you'll be proud to serve at any family gathering. Treated to a savory rub, then roasted over a beer can for added moisture, it's so tasty you'll want to call dibs on the leftovers now! —Shirley Warren, Thiensville, Wisconsin
- 4 teaspoons chicken seasoning
- 2 teaspoons sugar
- 2 teaspoons chili powder
- 1-1/2 teaspoons paprika
- 1-1/4 teaspoons dried basil
- 1/4 teaspoon pepper
- 1 broiler/fryer chicken (3 to 4 pounds)
- 1 tablespoon canola oil
- 2 lemon slices
- 1 can (12 ounces) beer or nonalcoholic beer
- In a small bowl, combine the first six ingredients. Gently loosen skin from the chicken. Brush chicken with oil. Sprinkle 1 teaspoon of spice mixture into cavity. Rub the remaining spice mixture over and under the skin. Place lemon slices in neck cavity. Tuck wing tips behind the back.
- Prepare grill for indirect heat, 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 a thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can. Yield: 4 servings.
Originally published as Beer Can Chicken in Simple & Delicious June/July 2012, p60
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Jul. 7, 2012
"This was tasty and easy to make. The skin was really crispy but the chicken did not dry out."
Reviewed May. 23, 2012
"Second favorite recipe to use on chicken this way."