Can-Can Chicken
TOTAL TIME: Prep: 30 min. + chilling Grill: 1-1/4 hours + standing
YIELD: 6 servings.
Here's a tasty take on the popular beer-can chicken. Once the bird is on the grill, the work's basically done. And cleanup is a cinch—a must for a guy like me. —Steve Bath, Lincoln, Nebraska
Ingredients
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1 tablespoon kosher salt
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1 teaspoon sugar
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon cayenne pepper
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1 teaspoon paprika
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1 teaspoon ground mustard
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1 broiler/fryer chicken (3-1/2 to 4 pounds)
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1 can (12 ounces) beer
Directions
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1.
In a small bowl, mix the first 7 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken. Refrigerate, covered, 1 hour.
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2.
Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack securely in pan. Remove half of the beer from can. Using a can opener, make additional large holes in top of can; place can in rack.
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3.
Stand chicken vertically on rack; place on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
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4.
Carefully remove pan from grill; tent chicken with foil. Let stand 15 minutes before carving.
Nutrition Facts
1 serving: 377 calories, 20g fat (5g saturated fat), 122mg cholesterol, 1067mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 39g protein.
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