Saturday, July 4, 2009

Beer Can Chicken


This recipe is beyond easy. And you can really adapt it to whatever flavors your like best. I used Old Bay for the first time this week, but I think I really prefer the Tony Chacheres. I will leave the Old Bay for crabs and crab cakes, it just doesn't have enough heat for poultry.

The chicken was so moist, we ate the entire chicken at one sitting.







Beer Can Chicken

1 three to five pound whole chicken
1 tablespoon vegetable oil
3 tablespoons spice mix of your choosing (I recommend Tony Chachere's)
1 can of beer of your choosing (I used Bud Light because it was what we had in can form in the beer fridge)

Heat coals in your grill until they turn white. Separate the coals into to piles on either side. Drink (or dispose of) about 1/2 of the can of beer. Add one tablespoon of the spice mixture to the can. Cut off the top of the can. Place the chicken over the can of beer. Rub the outside of the chicken with the oil and season with the remaining spice mix. Grill in the center of the grill, not over the coals, for one to 1.5 hours, until internal temperature reaches 170. Let the chicken rest for ten minutes before carving. Serve.
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