Who knew that a beer can could be so integral to the grilling of a chicken? Well in this recipe it is! Try this recipe at your next barbeque, it is my take on a great grilling recipe.
Serving: 6
Prep Time: 60 minutes
Cook Time: 75 minutes
Total Time: 135 minutes
INGREDIENTS:
2 whole dried chiles, such as chipotle or New Mexico
2 tablespoons sugar
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon oregano
1 teaspoon ground cinnamon
1 3 1/2- to 4-pound whole chicken
1 12-ounce can of beer
DIRECTIONS:
1. In a food processor, combine chilles, sugar, salt, and spices. Rub the chicken inside and out with the spice rub. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
2. Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Drink half the beer; leave the other half in the can. Slide the chicken over the can and place in the center of the cooking grate, balancing the chicken on its two legs and the can, like a tripod. Cover grill.
4. Grill about 1 1/4 hours or until an instant-read thermometer registers 170° F inserted in the breast and 180° F in the thigh, or until the juices run clear.
5. Carefully remove the chicken and hot can from grill. Let the chicken rest 10 minutes before lifting it from the can.
Nutrition note: The calories and carbohydrates in the beer are not included in the nutritional analysis of the chicken because none of the beer ends up in the dish.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 560
Total Fat: 40 g
Carbohydrates: 1 g
Protein: 45 g
