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'End Around' Stuffed Chicken




Source of Recipe


Life11, Atlanta


List of Ingredients




1 – whole chicken
olive oil
salt & pepper

1- 12oz. can of beer, 3/4 full
6 whole cloves of peeled garlic
2 tablespoons lemon zest
1 tablespoon chopped cilantro
1 teaspoon chili powder
2 teaspoon Cholula Hot Sauce


Recipe



1. Rinse chicken inside and out and pat dry with paper towels.

2. Rub chicken on the inside and outside with a light coating of olive oil and salt & pepper.

3. Open a can of beer and drain out a 1/4 of the beer.

4. In the beer can, drop the garlic, lemon zest (with a small knife or potato peeler remove just the yellow part of the lemon skin; this is called the zest), cilantro, chili powder and Cholula Hot Sauce. Gingerly swirl the can to give the ingredients a little mix.

5. Place the large opening of chicken over the beer can with the legs on the bottom.
The chicken will look like it’s sitting on a chair.

6. Pre-heat the Coleman Road Trip GRILL® to medium–high. Place the chicken/beer mixture on a metal pan or a foil tray and place on the grill.

7. Cook the chicken for approximately 1 to 1-1/2 hours, depending on the size of the bird. Check the temp in the thickest part of the thigh and breast with a meat thermometer. The
temperature should be 170 degrees in the breast and 180-185 degrees in the thigh.

8. Remove the chicken from the grill and set, standing upright on the can, on a platter or cutting board. Cover with foil for 10 minutes before carving.

9. Carve the chicken while it is still standing on the beer can. This makes it a little easier to carve. Carefully discard the can after the chicken is carved.