Tuesday, August 24, 2010

Beer Can Chicken

This is one of those "famous" recipes I've been meaning to make for awhile. The chicken was tasty and really juicy, and this was really quick to put together. I served it with sauteed zucchini and garlic.

I posted the recipe below as is, I cooked it in the oven on 350, and it took an hour and 15 minutes. I didn't have a can of beer so I put bottled beer in an empty soda can.

Spice Rubbed Beer Can Chicken
Recipe by food network


Spice Rub:
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
1 lemon, zested

1 (3 1/2 to 4-pound) chicken
1 (12-ounce) can beer


Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.

Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.

Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)

Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.

ZACH'S RATING - *** 1/2


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