Labadie Recipe Database

Name Grilled Beer Can Chicken Number of People 6 List of Ingredients 1 T packed brown sugar 1 T paprika 2 Tsp. freshly ground pepper 1 tsp. salt 1 tsp. chili powder 1/2 tsp garlic powder 1/2 tsp. onion powder 1/4 tsp. cayenne 3 1/2 lb. chicken, giblets removed 12 oz. can beer Description To make the rub, combine all the ingredients except the chicken and beer in a small bowl. Lift skin from the chicken breast and thighs; spread about 1 T of the rub under the skin. Spread all but 1 T of rub all over the chicken and in the cavity; reserve the 1 T rub.  Cover the chicken; refrigerate at least 30 minutes, or up to 6 hours. Meanwhile, spray the grill rack with nonstick spray; preheat grill to medium or prepare a medium fire using the indirect method. Was the unopened beer can.  Pour out half the beer; make 2 more holes in top of can.  Pour rub into can. Holding bird upright, lower onto the can.  Stand chicken on the cool areas of grill with the legs and beer can forming a tripod.  Grill, covered, until an stant-read thermometer inserted in a thigh registers 180 degrees, usually about 1 to 1 1/2 hours.  Transfer chicken and beer can to a cutting board.  Let stand 10 minutes.  Lift chicken off can; carve the chicken.  Discard beer.  Remove skin before eating. Time 15 minutes prep Difficulty (1-5) 1 Notes Takes about 2 to 2-1/2 hours for a 7 lb. bird. Per serving (1/6 of 3 lb. chicken):  273 calories, 10 g fat, 3 g saturated fat, 0 g trans fat, 122 mg cholesterol, 417 mg sodium, 3 g carbohydrates, 1 g fiber, 40 g protein, 28 mg calcium Image