Monday, June 29, 2009

Beer Can Chicken

We got a new grill, and this was the first thing we made on it. At Lowe's we found this nifty stand for $4 to make this recipe so much easier since you don't have to figure out how to make the chicken balance anymore! I highly recommend picking one up!

Beer Can Chicken
Serves: 3-4

1 whole chicken, guts removed, rinsed and patted dry (about 3.5 pounds is a good size)
1 hunk of onion
1/2 can of beer
1/4 cup of worcestershire sauce
spray butter

2-3/4 teaspoons paprika
1 teaspoon cayenne pepper
1-3/4 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons salt
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme

1. Preheat the grill to about 375. Mix up all the spices in a small bowl.

2. Chug half a beer and leave half. Pour in the worcestershire sauce. Place can in the stand. Violate the chicken and shove the cavity over the can and press down as far as it will go. The drumsticks should just barely touch the grill grate. I usually tuck the wings close to the body and tie a piece of string around the entire bird to keep them tucked so they don't dry up and burn.

3. Shove about half of the spices underneath the skin wherever you can. Shove the chunk of onion into the neck hole of the bird as far as you can. Spray the bird with butter all over then rub the remained of the seasoning all over.

4. Carefully place on the grill and cook over 375-400/medium heat for about an hour. Chicken is done when the internal temperature reaches 180 with a meat thermometer.

5. Remove from grill and let stand for about 5 minutes before cutting into it.

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