Thursday, July 23, 2009

Beer Can Chicken

I am so behind in my blogging but this recipe we made while in Colorado in July. This is one of those recipes that everyone makes at some point while they are up at the ranch, it is kind of like a tradition. The box for the beer can chicken said you only need one whole chicken, 1 12oz. can of beer, 2 tablespoons of worcestershire sauce and 2 tablespoons of cajun spices (one tablespoon for the beer can and one to use as a rub on the chicken). Pretty simple and very good! I decided that I would add my own touch to this recipe so I went to the pantry and found a few things to add to the rub. Here is my version of the beer can chicken recipe:

Beer Can Chicken

For the Rub:
1 tbs. cajun seasoning
1/2 tbs granulated garlic powder
1 tsp. garlic salt
1 tsp. black pepper
1 tsp. onion powder
2 tbs. lemon juice
1/2 stick unsalted butter (melted)
Prepare the beer can with the beer (of course), worcestershire sauce and cajun spice. Set the beer can in the holder for the chicken. Place the chicken over it. Brush the chicken with the melted butter and mix the seasonings together for the rub in a bowl. With your hands or brush, coat the chicken completely with the rub. Also, take a quarter of an onion and stick it in the top of the chicken to keep the moisture from the beer mixture in and don't forget to put something to catch the juices that Cook the chicken on the grill on medium, indirect heat until the thigh juices run clear.

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