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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. + chilling Grill: 1-1/4 hours + standing


  • 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.

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Can-Can Chicken (continued)

Nutritional 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.