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Here's a technique that delivers great-tasting chicken and makes a lively
conversation starter. This rub is good on virtually everything. Multiply the
recipe, store it in a tightly sealed jar, and massage it into whatever needs
a quick pick-me-up before it hits the grill. Enjoy...
BEER CAN CHICKEN
For the Rub:
1 tsp. dry mustard
1 tsp. granulated onion
1 tsp. paprika
1 tsp. Kosher salt
1/2 tsp. granulated garlic
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1 whole chicken, 4 to 5 lbs.
2 tsp. vegetable oil
1 can (16 oz.) beer
Preheat
grill. In a small bowl, combine the rub ingredients.
Remove
and discard neck, giblets and any excess fat from chicken. Rinse chicken, inside
and out, under cold water; pat dry with paper towels. Lightly spray or brush all
over with vegetable oil and season, inside and out, with the rub.
Open
the beer can; pour off half the beer. Set half-full can on a flat surface and
slide chicken over the top so the can fits inside the cavity. Transfer bird to
the grill, keeping the can upright. Carefully balance the bird on its two legs
and the can. Grill over Indirect/Medium heat until juices run clear and internal
temperature reaches 170°F in breast and 180°F in thickest part of thigh, 1 1/4
to 1 1/2 hours.
Wearing
barbecue mitts, carefully remove chicken and beer can from grill, being careful
not to spill beer - it will be hot! Let chicken rest about 10 minutes before
lifting it from the can. Discard beer. Cut chicken into serving pieces. Serve
warm.
Makes
4 to 6 servings.
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