The chicken sits on the can of beer while it cooks into tender juiciness. You can also use de-alcoholized beer for a nonalcoholic version.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2007
MethodSpice Rub: In small bowl, stir together herb seasoning, lemon rind, salt and pepper; set aside.
Remove and discard any fat inside cavity of chicken. Pat dry. Sprinkle 2 tsp (10 mL) of the spice rub inside body and neck cavities. Rub 1 tbsp (15 mL) of the remaining spice rub over chicken. (Make-ahead: Place chicken in bowl. Cover and refrigerate chicken and remaining spice rub separately for up to 24 hours.)
Open beer and pour off 1/3 cup (75 mL). Using can opener, make 5 holes in top of can. Spoon remaining spice rub through holes in can. Holding chicken upright with opening of body cavity down, insert beer can into cavity.
Set foil drip pan under 1 burner of 2-burner barbecue or over centre burner of 3-burner barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat remaining burners to medium. Stand chicken on grill over unlit burner, spreading legs to support chicken if necessary. Close lid and grill until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185°F (85°C), 1 to 1-1/4 hours.
Using tongs, transfer chicken and beer to large bowl. Cover with foil and let stand for 10 minutes. Holding chicken upright with tongs and wearing oven mitts, remove beer can, being careful not to spill beer. Discard remaining beer and can. Transfer to cutting board and carve. Serve with lemon wedges.
Nutritional facts Per each of 6 servings: about
- Sodium 244 mg
- Protein 25 g
- Calories 169.0
- Total fat 7 g
- Cholesterol 75 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
- Iron 11.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 2.0