Happy Weekend! I promised a recipe earlier this week. It's not grilled fruit (I will get to it before the summer is through). I have tons of celebrations this weekend. I feel like I am partying like a high schooler!
I am not an inventive cooker, but I can follow a recipe (usually with some modifications). Here is something I made for Father's day this year.
Beer Can Chicken
Submitted By: Hunter's Mom 2008
(My changes are in RED)
Prep Time: 15 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 4
"This delicious whole chicken is barbecued on top of an open beer can for added juiciness and flavor."
INGREDIENTS:
1/3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
(You know me- I changed up the spices a bit. For Father's day I used garlic powder, salt, and pepper)
1/2 (12 fluid ounce) can beer (I didn't have a can of beer. I used 1/2 bottle of dark beer and a vegetable can- cleaned out of course)
1 (3 pound) whole chicken
1 small apple to stick in neck (keeps the steam inside to cook the chicken)
DIRECTIONS:
1. Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate. (Add my substitutions here)
2. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
3. Place the chicken, standing on the can, directly on the preheated grill. (I placed the chicken on a pie pan for extra stability and to catch the juices.) Close the lid and barbecue the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
This recipe is super easy and impressive and the chicken was juicy and tender. I used a dark beer, but I think any beer would do. The beer didn't add much flavor, but it helped to keep the chicken moist. Next time I will change the seasonings. Maybe I will infuse some spices under the skin. Or smother the chick with BBQ sauce. Or maybe a spicy rub. MMMM, the possibilities are endless.
I am not an inventive cooker, but I can follow a recipe (usually with some modifications). Here is something I made for Father's day this year.
Beer Can Chicken
Submitted By: Hunter's Mom 2008
(My changes are in RED)
Prep Time: 15 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 4
"This delicious whole chicken is barbecued on top of an open beer can for added juiciness and flavor."
INGREDIENTS:
1/3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
(You know me- I changed up the spices a bit. For Father's day I used garlic powder, salt, and pepper)
1/2 (12 fluid ounce) can beer (I didn't have a can of beer. I used 1/2 bottle of dark beer and a vegetable can- cleaned out of course)
1 (3 pound) whole chicken
1 small apple to stick in neck (keeps the steam inside to cook the chicken)
DIRECTIONS:
1. Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate. (Add my substitutions here)
2. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
3. Place the chicken, standing on the can, directly on the preheated grill. (I placed the chicken on a pie pan for extra stability and to catch the juices.) Close the lid and barbecue the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
This recipe is super easy and impressive and the chicken was juicy and tender. I used a dark beer, but I think any beer would do. The beer didn't add much flavor, but it helped to keep the chicken moist. Next time I will change the seasonings. Maybe I will infuse some spices under the skin. Or smother the chick with BBQ sauce. Or maybe a spicy rub. MMMM, the possibilities are endless.
Yep- that's me and my chicken! :)
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