"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Beer Can Chicken Recipe

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This recipe for Beer Can Chicken, by , is from The Humphrey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephen Veater

Category:
Category:

Ingredients:  
Ingredients:  
2 T garlic powder
1 T ground cumin
1 T ground coriander
1 T paprika
1 T kosher salt
1 T black pepper
1 tsp cayenne pepper
1/2 c. olive oil
1 lemon, zested
3-1/2 to 4 lb. chicken
1 12 oz. can of beer

Directions:
Directions:
Heat grill with lid. Put drip pan below the grates. Mix ingredients for spice rub. Rub all over the chicken in side and out. Open the beer and take a big swig or pour out a couple ounces. Sit the chicken on the beer can so the legs are at the bottom and wings are at the top. Stand beer can on the grates over the drip pan. Put cover on grill and cook over indirect heat until juices run clear, about an hour. This chicken can be cooked in a 350 oven. Just stand the beer can in a shallow roasting pan and cook about 2 hours or until juices run clear

Personal Notes:
Personal Notes:
Recommend cook for 90 minutes
I added some lemon juice to the rub and sprig of rosemary, safe and oregano to the beer can. Let chicken stand with rub on for about 5 hours in refrigerator

 

 

 

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