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5* Can-Can Chicken Recipe

Source of Recipe

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5* Can-Can Chicken Recipe

Tasteofhome.com – e-mail
Reviews rate this recipe 5 Stars
WW Points
Grill
MAKES: 6 servings
Prep: 30 min. + chilling Grill: 1-1/4 hours + standing

I spray my chicken with a mixture of 2 cups apple cider and 1 tablespoon balsamic vinegar. This adds moisture to the crisp skin, but will require an additional 15 to 30 minutes of cooking time. —Steve Bath, Lincoln, Nebraska


Ingredients:
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground mustard

1 broiler/fryer chicken (3-1/2 to 4 pounds)
1 can (12 ounces) beer

Directions:
In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from chicken; rub spice mixture under and over skin. Tuck wings under chicken. Refrigerate for 1 hour.

Prepare grill for indirect grilling. Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack in pan. Remove half of the beer from can; save for another use. Using a can opener, make additional large holes in top of can. Add beer can to rack.

Place chicken vertically onto rack. Place pan on grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.

Remove pan from grill; tent chicken with foil. Let stand 10 minutes. Carefully remove chicken from rack.

1 serving (1 piece) equals 321 calories, 17 g fat (5 g saturated fat), 102 mg cholesterol, 643 mg sodium, 4 g carbohydrate, trace fiber, 33 g protein.