|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||52%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You can adjust the heat in this beer can chicken recipe by using either hot, medium or mild chili powder. Either way, the end result is delicious!
- 1 chicken (about 4 pounds/1.8 kg)
- 1 12-ounce/350 mL can of beer
- For the Rub:
- 1 tablespoon/15 mL chili powder
- 1 teaspoon/5 mL garlic powder
- 1 teaspoon/5 mL cumin powder
- 1 1/2 teaspoons/7.25 mL salt
- 1 teaspoon/5 mL granulated sugar
- 1 teaspoon/5 mL ground black pepper
- 1/2 teaspoon/2.5 mL allspice
- Gather the ingredients.
- Combine chili powder, garlic powder, cumin powder, salt, sugar, black pepper, and allspice in a small bowl. Set aside.
- Preheat grill for medium heat.
- Wash chicken, remove giblets, neck (if applicable), and trim away any excess skin or fat. Blot dry inside and out with paper towel. Apply half of the rub onto chicken and inside the 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 to allow steam to escape during the cooking process.. Place chicken upright onto the top of can.
- Place bird onto the grill grates balanced by the beer can. Close lid and grill over indirect medium heat for 2 hours, or until internal temperature of thigh is 180 degrees F/80 degrees C. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.
- Using heat resistant gloves, carefully remove beer can and discard. Carve chicken and serve with your favorite side dishes.
- If cooking more than one bird, simply double or triple the recipe to suit your needs.