- 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
- In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from chicken; rub spice mixture under and over skin. Tuck wings under chicken. Refrigerate for 1 hour.
- Prepare grill for indirect grilling. Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack in pan. Remove half of the beer from can; save for another use. Using a can opener, make additional large holes in top of can. Add beer can to rack.
- Place chicken vertically onto rack. Place pan on grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.
- Remove pan from grill; tent chicken with foil. Let stand 10 minutes. Carefully remove chicken from rack. Yield: 6 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Can-Can Chicken
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I wan to know where to find the rack?
I have been making this recipe for years. You can usually find the holders at Walmart in their outdoor cooking utensils and grill parts department. I have used a lot of different seasonings over the years but use paprika as my base seasoning, but I also usually spray the chicken with oil before putting it on a grill. This seems to keep the skin a little more moist. I also use a foil pan with sides to catch all of the drippings. I then toss the foil pan during clean-up. (Very easy clean-up) I have nothing but ravings for more when I make my "beer-can chicken"! Hint: I usually try not to prick the skin of the chicken while cooking so that the juices remain in the meat until it's carved for serving.
I have tried this and WOW!
Where do you purchase the beer rack?