Beer Can Chicken
From vino4dino 16 years ago
- 112 minutes to make
- Serves 4
This method of barbequeing chicken produces the most moist breast meat I've ever had and the dry rub is not over powering.
Ingredients
- 1 whole chicken, (preferably fresh slaughtered) 4 to 5 pounds shopping list
- 3 tablespoons paprika shopping list
- 1 tablespoon brown sugar shopping list
- 2 tablespoons Welch sea salt shopping list
- 1 teaspoon South African hot spice mix shopping list
- 3 tablespoons olive oil shopping list
- 1 tablespoon ground mustard shopping list
- 1 tablespoon ground black pepper shopping list
- 1/2 can beer, from South America, if available shopping list
How to make it
- Add coals to one half of grill. Clean chicken, remove head and innards. Rub paprika, sugar, salt, spice mix, oil, mustard, and pepper into chicken, under skin and inside cavity.
- Open the beer and add any remaining seasoning to beer can. Place chicken over the beer can, inserting the can gently into the cavity of chicken.
- Place chicken on opposite side of coals on grill. Make sure chicken is covered - use large pot if your grill cover is too small. Add coals to maintain high heat if it cools down. Make sure chicken is not directly over coals. Use an instant-read thermometer to test temperature, it should read 165 degrees F under thigh. Remove carefully and carve.
People Who Like This Dish 3
- greekgirrrl Long Island, NY
- jimrug1 Peoria, IL
- jsoneal Louisville, KY
- gingerlea Tampa, FL
- arickard Brisbane, AU
- vino4dino Baltimore, MD
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" It was excellent "