Saturday, August 8, 2009
This is one of my husbands favorite chicken recipes. For Father's Day, I purchased him a "beer can chicken stand" that makes the preparation of this meal so much easier! You can still make it even without the neat little gadget. I've only ever made this with a gas grill so you may have to adjust the grilling time accordingly if you use a charcoal grill.
1 whole chicken
1 can of beer (with about 1/4 of the can poured out (into your mouth or the drain... you choose)
2 tbsp Paprika
1 ½ tsp. Dark Brown Sugar
1 ½ tsp. Sugar
1 tsp. Salt
1 tsp. Cayenne Pepper
½ tsp. Celery Salt
½ tsp Ground Pepper
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Dry Mustard
1. Wash your chicken.
2. Mix all ingredients except the chicken and the beer (You may store the rub in an airtight container for up to six months. Make sure to shake the rub thoroughly before using.)
3. Dry your chicken and then coat the chicken with the spice mixture. I usually peel back the skin and rub some on the under side of the skin, too. If the skin rips, just use a toothpick to sew it back together before grilling (notice mine in my picture).
4. Empty about 1/4 of the beer from the can. Place the cavity of the chicken over the beer can and adjust the chickie's legs so that it is standing like a tripod.
Here is the little beer holder for the chicken, but you can just use a plain ole can, too! It's just a little more tippy that way.
* I usually shove a potato (with holes poked in it) or an onion (without holes poked in it) on the top of the chicken to cover the..... gulp...... neck hole (seriously, is it any wonder I'm a vegetarian?). That way, the insides get nice and steamed.
5. Preheat your grill. (you probably could have did this before preparing the chicken)
6. You will not want to place the chicken directly on the grill grates; I usually make a little platter with aluminum foil and roll up the sides to keep all juices in (notice my picture.
7. Place your aluminum foil on the preheated grill and then place the chicken on that.
8. Be sure the wings are tucked up and in so that they don't burn easily.
Poor guy... it looks like he's saying "Hey! What's the big idea!"
9. Grill for one and a half to two hours, on indirect heat. My grill is usually hovering around 400-450 as it cooks. I check it every 30 minutes to make sure it's not burning or to make sure the liquid hasn't spilled over from the aluminum foil tray. Be sure to test it with a thermometer and don't pull it until it reaches 180°F.
10. Getting it off the grill is tricky! Have a platter nearby; I usually just have oven mitts on and grab the entire thing and place it on the platter and carry it in. I also just carve it with a knife straight from the position it's in.