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BEER CAN CHICKEN Recipe

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This recipe for BEER CAN CHICKEN is from KOOKING IN KAREN'S KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 WHOLE CHICKEN
VEGETABLE OIL
1-12 OZ CAN OF BEER

THE RUB:
2 TBSP PAPRIKA
2 TBSP SALT
2 TBSP ONION POWDER
1 TBSP CAYENNE PEPPER
1 TBSP CUMIN
2 TSP THYME
2 TSP OREGANO
2 T SP BLACK PEPPER
2 TSP GARLIC POWDER
Directions:
Directions:
MIX THE RUB INGREDIENTS WELL. RUB THE CHICKEN INSIDE AND OUT WITH OIL. SEASON WITH THE RUB MIXTURE INSIDE AND OUT. DON'T USE ALL THE RUB! DRINK ABOUT 1/4 OF THE BEER AND SIT THE CHICKEN ON TOP OF THE CAN. PLACE IN THE CENTER OF A HOT GRILL AND COVER. COOK FOR 1 TO 1 1/2 HOURS OR UNTIL 165º INSIDE. TAKE OFF THE GRILL, COVER LOOSELY WITH FOIL AND LET REST 10 MINUTES BEFORE CARVING.
Personal Notes:
Personal Notes:
PUT THE RUB IN AN AIRTIGHT CONTAINER AND IT WILL KEEP UP TO 6 MONTHS. I USE IT ON RIB, TOO.

 

 

 

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