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Grilled Barbecue Chicken
Make tender, juicy grilled chicken the trendiest way, with a can of beer!
( I have heard that Coke, Pepsi, and Seven Up also work well )
Basic Barbecue Rub { below }
1 whole broiler ~ fryer chicken { 4 to 4 1/2 pounds }
1 can { 12 ounces } regular or nonalcoholic beer
If using
charcoal grill, place drip pan directly under grilling area, and arrange
coals around edge of firebox, if using a gas grill place drip pan under
chicken. Heat coals or gas grill heat on medium for indirect heat. Make Basic
Barbecue Rub. Fold wings of chicken across back with tips touching and tie
with a string or dental floss.
Sprinkle rub inside cavity and over outside of chicken; rub with fingers.
Pour 1/2 cup of
beer from can. Hold chicken upright, with opening of body cavity down;
insert beer can into cavity. Insert barbecue meat thermometer so tip is in
thickest part of inside thigh muscle and does not touch bone.
Cover and grill
chicken upright over drip pan for 1 hour to 1 hour 15 minutes or until
thermometer reads 180º and juice is no longer pink when center of thigh
is cut.
Using tongs,
carefully lift chicken to rectangular pan, 13 x 9 x 2 inches, holding large
metal spatula under beer can for support. Let stand 15 minutes before
carving. Remove beer can; discard.
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Barbecue Spice
Rub
1 T paprika
1/2 tsp. cayenne pepper ~ optional
2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. pepper
Mix all
ingredients. Rub inside and outside of the chicken.

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