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Beer Can Chicken on the Grill
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Oh, how we love a good beer can chicken. The beer steams inside the cavity of the chicken imparting subtle flavor and maximum juiciness. It’s especially fabulous grilled although you can make it in your oven. Plus, the spice blend is infinitely customizable to your taste, so have fun!
serves 6


1⁄3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika, regular or smoked
2 teaspoons dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
½ of a 12 fluid ounce can of beer*
1 three pound whole chicken, any neck and giblets removed

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Beer Can Chicken on the Grill
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  1. Preheat an outdoor grill for medium-high heat, about 375° F.  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.
  2. Rinse chicken under cold running water, 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. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes.  You may want to turn the chicken about every 20 minutes to ensure even cooking. Sometimes flare ups can occur, so make sure you’re monitoring the heat of the grill. Chicken is done when an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180° F. Remove the chicken from the grill and discard the beer can.
  4. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

* The other half of the beer is for the cook!

Per serving: 390 calories, 24g fat, 7g sat fat, 12g carbohydrates, 29g protein, 318mg sodium, 1g fiber

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