Saturday, May 23, 2009

Take A Bite Of: Beer Can Grilled Chicken

Something a little avante garde for the grill. It's Memorial Weekend...even the chickens want to imbibe. Now, normally, I am all about aesthetics with food presentation, and this, well, doesn't exactly fit the bill. But The Neely's know Southern Cooking and this is one of Pat's recipes. It takes a little muscle, and a little time but you aren't doing any laborious tasks this weekend anyway, are you? Buon Appetito! Or as some say in the South, "Mmmmmmmmmmmmmm, tasty!"

Beer Can Grilled Chicken

Beer Can Chicken Rub:

2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder

For the Chicken:
4 pounds chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer

For the chicken rub:
In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:
Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1.5 hours, or until an instant-read thermometer registers 165 degrees F.

Once cooked, cover loosely with foil and let rest for 10 minutes before carving.


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