Beer Can Chicken
A can of beer not only contributes to a unique way of keeping the bird moist and tender, it also puts the fun in its preparation!
1 (4 to 5-pound) whole chicken
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 tablespoons vegetable oil
1 (12 ounce) can beer
- Remove giblets, neck and excess fat from inside the chicken. Thoroughly wash chicken inside and out, and pat dry with paper towels.
- In a small bowl combine the salt, black pepper, garlic powder, onion powder and paprika; set aside.
- First, rub outside of chicken with oil then rub inside and out with the spice mixture. Set aside.
- Open the can of beer and pour out half into a cold mug for yourself or a good friend.
- Set the beer can onto a solid, steady surface. Holding the chicken upright with the opening of the body cavity down, set the chicken down onto the half-full beer can.
- Place chicken in the center of a preheated grill, adjusting the legs of the chicken off to the sides to form a "tripod" to help support the body of the chicken on top of the can.
- Cook chicken over medium-high, indirect heat (ie: the hot coals or burners are off to the side), covered, for about 1 1/4 to 1 1/2 hours or until the meat reaches 170°F (approximately 75°C) in the breast and 180°F (approximately 80°C) in the thigh, or until thigh juices run clear when pierced with a fork.
- Remove chicken from the grill and let rest for about 10 minutes before carving.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 740 Calories from Fat: 420 Total Fat: 47 g Saturated Fat: 13 g Cholesterol: 270 mg Sodium: 1550 mg Carbohydrates: 15 g Dietary Fiber: 0 g Sugars: 10 g Protein: 56 g.
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