- 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?"