Can-Can Chicken Recipe
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Can-Can Chicken(25)
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I have tried this and WOW!
Where do you purchase the beer rack?
I baked mine in the oven at 250 for 4 hrs and it was super moist and juicy but I think I need to add more seasoning under the skin because it wasn't as flavorful as I hoped!
I've never heard it called "can-can" chicken. I've only known it as "beer-butt chicken". Whatever you want to call it , it is great!!!! ;o)
My sister and I made this while camping in the Pacific Northwest. Since my sister has food allergies (sulfites) we used All Natural Sierra Mist (the one soda she can drink). I also used a spice rub with rosemary and garlic salt. Of course, it rained on our chicken, and almost put the barbecue out, but the chicken was the moistest and most flavorful that I have ever had! Just need to do it again when it rains...