Herbed Beer Can Chicken
TOTAL TIME: Prep: 15 min. Grill: 1-1/4 hours + standing
YIELD: 4 servings.
Our Fourth of July tradition is to grill a chicken standing up on a can of beer. It might look slightly silly when you're making it, but it's such a fun conversation piece—and you can't beat the tender taste. —Karen Barros, Bristol, Rhode Island
Ingredients
-
2 tablespoons canola oil
-
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
-
1 tablespoon minced fresh basil or 1 teaspoon dried basil
-
2 teaspoons minced fresh parsley
-
1 teaspoon garlic powder
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
3 garlic cloves, minced, divided
-
1 broiler/fryer chicken (3 to 4 pounds)
-
1 can (12 ounces) beer
-
1 fresh rosemary sprig
Directions
-
1.
In a small bowl, combine the first 7 ingredients; stir in half the minced garlic. Rub mixture over outside and inside of chicken. Tuck wings under chicken.
-
2.
Prepare grill for indirect heat. Completely cover all sides of an 8- or 9-in. round baking pan with foil. Place a beer-can chicken rack in pan. Remove 1/3 cup beer from can; save for another use. Using a can opener, make additional large holes in top of can. Insert rosemary and remaining garlic into can. Add beer can to rack.
-
3.
Place chicken vertically onto rack. Place pan on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.
-
4.
Remove pan from grill; tent chicken with foil. Let stand 15 minutes. Carefully remove chicken from rack.
Nutrition Facts
6 ounces cooked chicken: 474 calories, 28g fat (6g saturated fat), 131mg cholesterol, 412mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 42g protein.
© 2024 RDA Enthusiast Brands, LLC