Ok, I'm doing this as a blog because I just love this recipe and don't want anyone to miss it.
If anyone says that this is old news and they're bored, I'm gonna slap 'em silly.
I am NOT a big lover of chicken but always being on a low carb diet, I always buy a roasted chicken from the market (can you say $6.99). My kids don't like chicken much either. What I LOVE LOVE LOVE about this recipe?.........
1. It's simple to put on the grill and forget it until the timer goes off. I make the rub in bigger batches and always keep it on hand. I think it works well for beef, chicken and pork.
2. I buy one large beer and then ( I confess that the first time I made this I tried to stuff that giant beer can up the chicken ass but it was too tall to close the BBQ lid) fill a soda can with some and drink the rest with the chicken. Wooohoooo. Why does beer have to give ya' gas? Hicu-u-up
3. I have NEVER had moister or more flavorful chicken....and CHEAP.
4. Doesn't everyone just love America's Test Kitchen? Is it still on PBS? Isn't it funny how into perfection and testing they are? Well, I have their cookbook and I just love it. This is the source of the recipe.
My kids use the chicken for nachos and in salads. BTW, we are so into putting our nachos on the grill too, makes it really smoky-y good.
I LOVE my patio but it's dang hot-t-t outside right now.
BEER CAN CHICKEN
Basic BBQ Rub
1/2 c. chili powder
1/4 c. brown sugar
1/4 c. salt
2 tbl. black pepper
2 tsp. cayenne pepper
Just mix this all together - I can do two chickens with this quantity
Prep the grill turning on all burners to get the grill really hot. Rinse the whole chicken and discard the weird inside stuff. put the rub inside, under the skin and outside the chicken. Drink 1/4 of the beer leaving the can 3/4 full of beer ( you can substitute beer with chicken broth, juice or water) But beer is way-y- better. Place the beer can up the booty-y- of the chicken and transfer to the BBQ. Turn the flame off directly under the chicken, but leave the burners on on both sides. So that the chicken gets indirect heat. The grill should maintain a 350-375 temperature, cooking for 70-90 minutes. Use a meat thermometer in the thigh to register 165. Rotate the chicken around a few times as it cooks.
Can you say FABULOUS-S-S-S? Enjoy!