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Michael AzP Williams

Southwestern-Style Beer Can Chicken

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Quote Originally Posted by Michael AzP Williams View Post
You can adjust the heat in this beer can chicken recipe by using either hot, medium or mild chili powder.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
Yield: Serves 4 to 6
• 1 chicken (about 4 pounds)
• 1 12 ounce can of beer or Limeorita?
• For Rub:
• Louisiana Wing Sauce (OPT.)
• Dry Rub
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon sugar.. I’m going to use two tsp. next time
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon allspice
If using Wing Sauce rub it on the inside and outside. If you are going to rub your eyes use rubber gloves. Let it set a couple min. then reapply if you like spice.
Then add the dry rub inside/out. You may want to use a mild Chile powder or leave out the L/Sauce to tone down the heat for kids .
Combine rub ingredients and set aside. Wash chicken, remove giblets, neck, and excess fat. Blot dry. Apply some of the rub onto chicken and inside cavity. Open can of beer and discard half of it. Place remaining rub into the can. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can. Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 2 Ύ hours on a slow bbq pit- 2.0 hours if it’s a hot bbq , or until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

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