Can-Can Chicken

Recipe by Nimzie
READY IN: 1hr 20mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the apple cider and balsamic vinegar together in a small spray bottle and set aside.
  • In a bowl, combine the kosher salt, sugar, onion powder, garlic powder, cayenne pepper, paprika and ground mustard.
  • Loosen skin from around the chicken breast, thighs and legs.
  • Rub the spice mixture onto and under skin and some inside the cavity. Be sure to get a good portion under the skin.
  • Tuck wing tips behind the back and tie. (This will keep the wing tips from burning).
  • Refrigerate for 1 hour.
  • Pour out half of the beer. (Okay, what was I thinking. Drink half of the beer :) ).
  • Add the garlic and lemon to the can of beer.
  • Poke additional holes in the top of the can with a can opener.
  • Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. I used one of the stands that they sell at Walmart for $2 bucks and it worked very well.
  • Insert the whole onion into the neck hole as far as you can.
  • Spray chicken with the apple cider and balsamic vinegar mixture. Spray again half-way through cooking.
  • Place chicken over drip pan.
  • Grill, covered, over indirect medium heat for 1 to 1 1/4 hours or until a meat thermometer inserted into a thigh reads 180 degrees. Remove chicken from grill.
  • Cover and let stand for 10 minutes.
  • Remove chicken from can (for me this took the help of DH.
  • Enjoy.
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